Double Strawberry Cinnamon Muffins
Author: Heather Scholten · Posted: May 05, 2011 · Updated: Mar 22, 2025
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If you’re looking for a muffin recipe that combines the sweetness of strawberries with the warm spice of cinnamon, you’ve come to the right place! These Double Strawberry Cinnamon Muffins are the perfect treat for breakfast, brunch, or even a midday snack.
This recipe is packed with fresh strawberries, jam, and a hint of cinnamon, these muffins are moist, flavorful, and incredibly easy to make. Whether you’re a seasoned baker or a beginner, this recipe is sure to become a favorite in your kitchen.
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Cooks Notes
Here’s why these Double Strawberry Cinnamon Muffins will win your heart:
- Bursting with Strawberry Flavor: With both strawberry jam and strawberry yogurt, these muffins deliver a double dose of strawberry goodness in every bite.
- Warm Cinnamon Spice: The subtle hint of cinnamon adds a cozy, comforting flavor that pairs perfectly with the sweetness of the strawberries.
- Easy to Make: This recipe is straightforward and beginner-friendly, requiring just a few simple steps and common ingredients.
- Perfect for Any Occasion: Whether you’re hosting a brunch, packing a lunchbox, or craving a sweet treat, these muffins are versatile and always a hit.
- Family-Friendly: Kids and adults alike will love the fruity, spiced flavor of these muffins, making them a great option for the whole family.
Expert Tips
Here are some expert tips to ensure your Double Strawberry Cinnamon Muffins turn out perfectly every time:
- Use Fresh Strawberries: Fresh strawberries provide the best flavor and texture. If they’re out of season, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture.
- Don’t Overmix the Batter: Overmixing can lead to tough muffins. Stir the batter until just combined, even if there are a few lumps.
- Adjust the Sweetness: If you prefer a less sweet muffin, you can reduce the amount of sugar slightly. Alternatively, if you have a sweet tooth, add a little more strawberry jam.
- Add a Streusel Topping: For an extra touch of sweetness and crunch, sprinkle a cinnamon streusel topping over the muffins before baking.
- Store Properly: Keep the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
FAQs
If you don’t have yogurt on hand, you can make a substitute by using sour cream or buttermilk.
Absolutely! Simply replace the all purpose flour with a gluten-free flour blend. Be sure to check that your baking powder and other ingredients are also gluten-free.
To prevent sticking, use high-quality non-stick muffin liners or lightly grease the liners with cooking spray before adding the batter.
Yes, this recipe is versatile. You can try adding different flavors of jam like blueberry, raspberry, or even apple for a different flavor profile.
Yes, you can, but the cooking times and wetness of the muffins may be impacted by doing so.
Double Strawberry Cinnamon Muffins Recipe
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ½ cup sugar
- 2 ½ tsp baking powder
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup fresh strawberries, cut into small pieces
- ⅔ cup strawberry yogurt, or plain
- ¼ cup unsalted butter, melted
- 3 tbsp milk
- 1 large egg
- ¼ cup strawberry jam
- 1 tbsp sanding sugar
- ½ tsp cinnamon
Instructions
- Preheat the oven to 375. Line a muffin tin with papers and set aside.
- In a medium bowl, add the flour, sugar, baking powder, cinnamon and salt and whisk to combine. Make a well in the center and set aside.
- In another bowl add the yogurt, strawberry pieces, butter, milk and egg and whisk to combine. Pour into the well in the flour mixture and using a scraper/spatula, lightly mix the wet into the dry until just combined.
- Drop one tablespoon of batter into the prepared muffin cups and top with 1 teaspoon of jam. Top evenly with the remaining batter.
- In a small bowl, combine the 1 tbsp of sugar and 1/2 tsp cinnamon and sprinkle evenly over the tops of each muffin. Bake for 15 minutes, or until centers are done. Cool for 10-15 minutes before serving.
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Notes
Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
The Perfect Muffin for Any Occasion
These Double Strawberry Cinnamon Muffins are more than just a treat—they’re a celebration of flavor and simplicity. Whether you’re baking them for a special occasion or just because, they’re sure to bring a smile to your face. The combination of fresh strawberries, warm cinnamon, and moist, tender crumb makes these muffins irresistible.
So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to bake a batch of these delightful muffins. Your kitchen will smell amazing, and your taste buds will thank you!
Don’t forget to share your creations on social media and tag us—we’d love to see your Double Strawberry Cinnamon Muffins in action! Happy baking!
Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
this is a simple recipe and is loaded with delicious strawberry flavor. I hope you enjoy it as much as I do.
Oh no… now I am confused which to make!!??? Hmmm best go for the fresh berries right? these can be made once the berries are out of season… 🙂
Love your blog and writing by the way..
I love anytime you can see the filling through the cupcake liner. It’s like a… sexy cupcake!
sounds amazing!
These muffins sound wonderful. What a great way to use the sweet strawberries that are so abundant right now. Let’s hope some good weather comes around soon to bring you out of your funk.
Beautiful muffins! I pretty much love the combination of any fruit and cinnamon. There’s something just down-home about it… and the smell while baking… oh that smell! 🙂
I’m lovin’ your site lately.
I can’t really relate to you on your feelings after a big party is over. I’m the opposite-I love getting back to my routine and am glad the stress is over. But it was very interesting to read about your perspective 🙂
My only advice is: keep on cookin’
Gotta make a move to a
Town that’s right for me
Town to keep me movin’
Keep me groovin’ with some energy
Won’t you take me to
Funkytown…
Ha ha… hang in there, Chickie! The sun’ll come out tomorrow… or maybe next week 🙂
Until then, enjoy a little down-time!
Still making these muffins after moving to the town that keeps you groovin’?
Wow these look so delicious! So glad you included photos of the batter, I’m always unsure about what consistency I’m trying to achieve when baking. Can’t wait to make these this weekend!
As for your funk, I understand totally it’s really hard to shift gears from full steam ahead when your planning an event to an empty to do list. Just take this time to do things that make you happy and remember to relax, you deserve it!
That spoon of jam looks so cute on top of the muffin 🙂 as if it’s saying “bite here”..
Lovely muffins, indeed! I shall resist making these a few more weeks until Flour-Sugar Embargo in my kitchen is lifted, LOL.
(Gardening today and will bring sunshine your way in a bit).
Holy guacamole girl! But the weather does suck, as it always seems to in the spring (which is just an extension of winter if you ask me).
Lovely muffins! I love the idea of the strawberry yogurt and the jam. Hope they bring a little sunshine 🙂
& congrats on the Monopoly party, wow!