Fresh Strawberry Muffins 

Ingredients:

• 1/2 cup (1 stick) butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 3 teaspoons granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 400°F (200°C). Grease or line a standard muffin tin with paper liners.
2. In a large mixing bowl, cream together the softened butter and 3/4 cup of sugar until light and fluffy.
3. Add the egg to the butter-sugar mixture and mix until well combined.
4. In a separate small bowl, sift together the flour, baking powder, and salt.
5. Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture. Stir until just combined.
6. Gently fold in the chopped strawberries and vanilla extract until evenly distributed throughout the batter.
7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
8. In a small bowl, mix together 3 teaspoons of sugar and 1/2 teaspoon of ground cinnamon.
9. Sprinkle the cinnamon-sugar mixture evenly over the tops of the muffins.
10. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
11. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
12. Serve and enjoy these delicious fresh strawberry muffins!

Note: These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.