Double Strawberry Cinnamon Muffins Recipe

This simple recipe for Double Strawberry Cinnamon Muffins is simple to make and the muffins are the perfect grab-and-go breakfast treat.

Prep Time 15

Cook Time 15

Cooling Time 10

Total Time 40

Servings Servings

Get Recipe Ingredients

Set your oven to 375ºF and line a muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until combines.
In another bowl, whisk together the melted butter, milk, strawberry yogurt, and egg until smooth.
Add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the chopped fresh strawberries, ensuring even distribution throughout the batter.
Drop a tablespoon of batter into prepared muffin cups. Spoon a small dollop of strawberry jam and top evenly with another tablespoon of batter.
Sprinkle each muffin with a mix of sanding sugar and cinnamon for a sparkly, crunchy finish.
Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool slightly in the tin before transferring to a wire rack. Serve warm or at room temperature.

Tips for Storing

Store at room temperature in an airtight container for up to 3 days.
For longer storage, keep in the refrigerator for up to 5 days.
Freeze for up to 3 months. Wrap each muffin individually in plastic wrap, then store in a freezer-safe bag.
Reheat in the microwave for 10–15 seconds or in a 300°F oven for 5 minutes to restore freshness.