My current baking craving had me sitting at my computer yesterday with three different websites open containing delicious recipes. First, a cast iron skillet pancake, another for strawberry muffins, and a final one for pumpkin pie white hot chocolate. All three were deliciously enticing. I figured making all three would NOT be so good for my ever growing figure or my blood sugar. The final decision maker came from my full package of strawberries in the fridge. Plus, I am in love with anything strawberry. Skillet pancakes and white hot chocolate will have to wait for another day.
When I received my latest email from Foodie Crush, I actually hoped it would not be full of tempting recipes for me to drool over. I thought I had my wish with a post title, “Lemon Almond Poppyseed Muffin Mania.” Not that I do not appreciate a good lemon poppyseed muffin, but its not my first choice. Of course I still had to check out the post, and to my surprise, it was full of muffin recipes from savory goat cheese to gluten-free coconut! Now enter strawberry muffins with cinnamon sugar topping. How can you go wrong with strawberries in muffins?
I loved this recipe for the nutmeg, cinnamon and yogurt. Pairing strawberries with cinnamon and nutmeg is genius. Then using yogurt added a softness to the batter and kept the muffins moist as they baked. I used plain Greek yogurt, but next time I may be a little more adventurous and try vanilla flavored Greek. When I make these again, I will add about 1/4 tsp more of the cinnamon and nutmeg. The recipe also called for the zest of one orange, which I did not have, so I used the zest of 2 Meyer lemons. The batter was kind of thick, so using a large cookie scoop worked well to fill each of the muffin cups, rather than trying to use a spoon. Though the muffins browned a bit more than I would have liked, they tasted delicious! Luckily, a good friend and her kids stopped over while they were baking, so we were able to share! Enjoy!