Strawberries and muffins?! Now that sounds like a match made in heaven. These super yummy breakfast treats are going to become an instant favorite – Chef Charlotte guaranteed.

Prep time: 15 minutes

Cook time: 30 minutes

Servings: Makes 12-14 muffins


  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup milk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 teaspoons vanilla
  • 2 large eggs, lightly beaten
  • 1 pint strawberries, diced
  • 1 cup granulated sugar


Preheat oven to 375°F. Prepare a muffin pan with baking cups.

In a large bowl, sift together flour, cinnamon, baking powder, salt and baking soda. In a separate small bowl, combine milk, butter, vanilla and eggs. Make a well in bowl with flour mixture and add milk mixture. Stir well to combine. Add strawberries and sugar and stir until incorporated.

Pour batter into prepared baking cups, filling approximately 3/4 full. Bake until a wooden toothpick inserted in the center comes out clean, about 25-30 minutes. Carefully remove muffins from pan and set aside on a wire rack to cool completely.


CHEF CHARLOTTE TIP: My daddies say to be careful and not overfill your baking cups. The muffins puff up when they bake and if they’re too full, it’ll make a mess.