These adorable muffins are picnic-ready. Here, we combine our sweet, buttery mix with fresh (or frozen) strawberries and then scoop the batter into a standard muffin tin. The included Cinnamon Sugar Topping Packet creates a streusel-like topping that’s utterly irresistible. A portable delight!
These adorable muffins are picnic-ready. Here, we combine our sweet, buttery mix with fresh (or frozen) strawberries and then scoop the batter into a standard muffin tin. The included Cinnamon Sugar Topping Packet creates a streusel-like topping that’s utterly irresistible. A portable delight!
Preheat the oven to 425°F. Line a standard 12-cup muffin pan with paper liners.
In a small bowl, mix the flour and cinnamon sugar topping. Use a fork to stir in 4 tablespoons of the melted butter until clumps form. Chill until needed.
Whisk together the remaining 1/2 cup melted butter, milk and eggs. Add the cake mix and chopped strawberries and stir with a spatula or spoon just until combined. Spoon a heaping 1/4 cup of the batter into each muffin cup, dividing it evenly. Scatter the streusel topping over the batter.
Bake on the middle rack for 8 minutes, then decrease the oven temperature to 350˚F. Continue baking until a toothpick inserted into the center comes out clean, 10 to 12 minutes more. Let cool for 15 minutes in the pan, then transfer the muffins to a wire rack to continue cooling. Serve warm or at room temperature.
