Strawberry-Cinnamon Muffins

September 9, 2008 at 6:52 pm 1 comment

Since my internship is in full swing, most days I leave the house by 6:30am. I am a big breakfast eater (mostly cereal), but leaving so early in the morning makes it hard to get my cereal in! I wanted to make something that I could just grab and eat. I saw these and thought they would be delicious, and they were! In fact, Joe said they were out of sight! Little did he know that they were good for him :-). I will definitely be trying these with all different kinds of fillings.


Strawberry-Cinnamon Muffins


1 ½ Cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

1 teaspoon ground cinnamon

¼ teaspoon salt

cup vanilla fat-free yogurt

¼ cup butter, melted

3 Tbsp low-fat milk

1 large egg, lightly beaten

Cooking spray

¼ cup strawberry jam

1 Tbsp sugar

½ tsp ground cinnamon



In a large bowl combine flour, sugar, baking powder, cinnamon, and salt with a whisk. Make a well in the center of the flour mixture and set aside. In a smaller bowl combine melted butter, yogurt, egg, and milk whisking well. Add yogurt mixture to the flour and combine until just moistened.

In a greased muffin tin place 1 Tbsp of batter at the bottom of each muffin hole. Top with 1 tsp of strawberry jam. Top evenly with leftover batter. Combine remaining sugar and cinnamon and sprinkle evenly over batter. Bake at 375 for 15 minutes. Cool 15 minutes before removing to a wire rack.

Yields 12 muffins, 4 points per serving

Source: Cooking Light







Entry filed under: muffins, Uncategorized.

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1 Comment Add your own

  • 1. Joelen  |  September 9, 2008 at 8:00 pm

    These look great and what a way to use jam in muffins! Ooh, I totally see pb&j muffins in your future! 🙂

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