Strawberry Muffins

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Dietary: Clean Eating, Dairy-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegetarian

Add a dash of cinnamon, Hodgson Mill All Purpose White Flour to strawberries for a delicious Strawberry muffin creation!

Prep: 10 min
Total Time: 28 min
Yield: 12 muffins


  • 1-2/3 cups strawberries, thawed if frozen
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1/3 cup sugar
  • 1 1/2 cups Hodgson Mill All Purpose White Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon


  • Preheat oven to 425° F. Place a paper baking cup in each of 12 regular size muffin cups, or grease the bottoms only of the muffin tin.
  • Slightly smash the strawberries in a large bowl, using a fork. Stir in sugar, oil and eggs until mixed. Stir in other ingredients just until moistened. Spoon batter into muffin cups.
  • Bake 15-18 minutes or until light golden brown or until a toothpick inserted into the center comes out clean. Cool 5 minutes. Loosen muffins from pan if needed, then remove from pan.