I think this was one of the first muffins I made for our brunch, like 10 years ago! I never get tired of it, but I only make it in the spring and summer, mainly due to the fact that we don't have too many fresh berries in the heartland in the wintertime.
Strawberry Muffins:
1-1/2 cups flour
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup vegetable oil
2 eggs, beaten.
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 tsp. vanilla
1-1/4 cup chopped fresh strawberries
1/2 cup chopped pecans
Mix together the flour, cinnamon, baking soda, and salt.
In a separate bowl, beat together vegetable oil, eggs, sugars, and vanilla.
Add the dry ingredients to the liquid ingredients and mix gently until moistened.
Stir in the strawberries and pecans.
Either grease, spray, or line muffin pan with paper liners.
Using an ice cream scoop makes the perfect amount for the cups, so I put 1 scoop in each cup.
Bake at 375 degrees for 20 to 25 minutes. Cool a few minutes and then put on wire rack to finish cooling.
FLAVORED BUTTER:
1 stick of butter
4 tsps. brown sugar, or more
1/4 tsp. cinnamon
Soften butter and mix in sugar and cinnamon.
*************************************************************************************************************************
ETA: I'm glad you posted this recipe, Mom, bc these are HANDS DOWN the best muffins I've ever had.. the cinnamon butter puts them over the top!