Strawberry Muffins With Cinnamon Honey Spread Food

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

STRAWBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners; spray the liners and the pan with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• With the mixer on low, add the flour mixture in three separate additions, alternating with the milk and ending with the flour.
• Toss the strawberries with 2 teaspoons of flour (this will keep them from sinking to the bottom). Set ½ cup of the berries aside. Add the remaining berries to the batter and fold with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking).
• Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: These muffins can be frozen for up to 3 months. After they are completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop.

STRAWBERRY MUFFINS WITH CREAM CHEESE SPREAD

Steps:

• Combine cream cheese, strawberries, and honey in a food processor; pulse until smooth. Transfer to an airtight container and refrigerate.
• Preheat the oven to 375 degrees F (190 degrees C). Spray 12 muffin cups with cooking spray or line with paper muffin liners.
• Mix strawberries and 1 tablespoon sugar in a bowl. Set aside for 10 minutes.
• Stir flour, 3/4 cup sugar, baking powder, and salt together in a large bowl. Whisk eggs, milk, vegetable oil, and orange zest in a small bowl until well blended. Add the egg mixture to the flour mixture, stirring until just combined.
• Drain strawberries and gently fold into the batter. Divide the batter equally among the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Serve warm or cooled with the strawberry cream cheese spread.

STRAWBERRY CINNAMON MUFFINS

Steps:

• In a mixing bowl, whisk the eggs and sugar together until light and frothy.
• Add the milk, yogurt, vanilla, and melted butter; whisk gently.
• In another mixing bowl, add the flour, baking powder, salt, and cinnamon.
• Add the milk mixture to the dry indgredients; stir just until moistened.
• Gently fold in berries.
• Spoon batter into greased muffin cups; muffin cups should be 3/4 full.
• Bake at 375 degrees for 25 minutes or until pick comes out clean.
• Remove muffins from pan and cool on a wire rack.