Low Fat Strawberry Cinnamon Muffins

It’s amazing how a simple recipe like Low Fat Strawberry Cinnamon Muffins can bring back memories of sunny spring mornings. I remember the first time I made these muffins; my kitchen was filled with the sweet aroma of strawberries and cinnamon. The sun streamed through the window as I measured and mixed, feeling a sense of joy and nostalgia. There’s something special about baking—it’s not just about the food; it’s about the moments we create with it. These muffins have become a staple in my home, a delightful treat that brings smiles and warmth, perfect for breakfast or a snack any time of the day.

Ingredients Required for Low Fat Strawberry Cinnamon Muffins

The ingredients for these Low Fat Strawberry Cinnamon Muffins are all about balancing flavor and health. The main players include all-purpose flour, nonfat Greek yogurt, and strawberries, which work together to create a moist and fluffy muffin while keeping the fat content low. Each ingredient serves a purpose, ensuring a delicious result that doesn’t compromise on taste.

• 1½ cups all purpose flour: The foundation of our muffins, providing structure and a tender crumb.
• ½ cup granulated white sugar: Adds sweetness and helps the muffins brown perfectly.
• 2½ teaspoons baking powder: The leavening agent that makes our muffins rise.
• 1 teaspoon ground cinnamon: Infuses the muffins with warm, cozy flavor.
• ¼ teaspoon salt: Enhances the overall taste of the muffins.
• ⅔ cup nonfat Greek yogurt: Keeps the muffins moist while adding protein.
• ¼ cup, melted butter: Adds richness and flavor.
• 3 tablespoons milk: Helps achieve the right consistency in the batter.
• 1 large egg, lightly beaten: Binds the ingredients together.
• 1 teaspoon vanilla extract: Adds a lovely aroma and flavor.
• ¼ cup all fruit strawberry jam: Provides a fruity surprise in each muffin.
• 1 tablespoon granulated white sugar: For sprinkling on top to create a sweet crust.
• ½ teaspoon ground cinnamon: For the topping, enhancing the flavor profile.

How to Cook Low Fat Strawberry Cinnamon Muffins

Baking these Low Fat Strawberry Cinnamon Muffins is a fun and rewarding process. Let’s take a step-by-step approach to ensure they’re perfect every time. Follow along, and you’ll soon have a delicious batch cooling on your counter.

1. Preheat your oven to 375°F. It’s crucial to get the oven nice and hot before you pop the muffins in. This will help them rise beautifully.
2. Spray a 12-cup muffin tin with nonstick spray. This ensures that your muffins will come out easily without any sticking.
3. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make sure the dry ingredients are well combined to avoid any lumps.
4. Make a well in the center of this dry mixture. This helps create a pocket for the wet ingredients.
5. In a separate bowl, whisk together the yogurt, melted butter, milk, egg, and vanilla. Be sure to mix them thoroughly, so the eggs are well incorporated.
6. Pour the yogurt mixture into the well of your dry ingredients. Stir gently until just moist. You don’t want to overmix; a few lumps are okay.
7. Spoon about 1 tablespoon of batter into each muffin cup, filling them halfway. This ensures space for the jam.
8. Top each with 1 teaspoon of strawberry jam. This will give a delightful fruity center to each muffin.
9. Evenly distribute the remaining batter on top of the jam, covering it completely.
10. In a small bowl, combine the remaining sugar and cinnamon. Sprinkle this mixture over the tops of the muffins for a sugary crust.
11. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them; oven times can vary!
12. Once baked, cool in the pan on a wire rack for 10 to 15 minutes. This allows them to firm up before you remove them.
13. Gently remove the muffins from the pan and place them on a wire rack to cool completely. Enjoy them warm, but they’re also delightful at room temperature.
14. Store any leftovers in a covered container. They are best enjoyed within a day or two for optimal freshness.

Helpful Notes about Low Fat Strawberry Cinnamon Muffins

Here are some helpful tips to keep in mind when making these Low Fat Strawberry Cinnamon Muffins. From storage to variations, these insights will ensure you make the best muffins every time.

• Storage: Keep any leftover muffins in an airtight container at room temperature. They taste best fresh but can last up to two days.
• Freezing: Yes, you can freeze these muffins! Wrap them tightly in plastic wrap and place them in a freezer bag. They’ll stay good for up to three months.
• Pairing: These muffins pair wonderfully with a cup of coffee or a glass of milk, making for a satisfying breakfast or snack.
• Variations: Feel free to experiment with other fruits or toppings, such as blueberries or a crumb topping for extra texture.
• Serving: Serve these muffins warm to fully enjoy their delicious flavor and aroma.

What to Pair With Low Fat Strawberry Cinnamon Muffins

When it comes to serving your Low Fat Strawberry Cinnamon Muffins, there are plenty of ideas that can elevate the experience.

• Morning Coffee: Pair them with a hot cup of coffee to kickstart your day.
• Fresh Fruit: Serve with a side of fresh berries for a colorful, nutritious boost.
• Yogurt: A dollop of yogurt can add creaminess and pairs well with the muffins.
• Picnic Treat: These muffins are perfect for a picnic or a day out. They travel well and are easy to share.
• Brunch Events: Ideal for brunch gatherings, they add a sweet touch to the menu.
• Seasonal Occasions: These muffins are a great hit during spring, making them a fun addition to Easter brunch or spring parties.

FAQ

Conclusion

The Low Fat Strawberry Cinnamon Muffins are a delightful way to enjoy a sweet treat without the guilt. They’re packed with flavor and are perfect for any time of day. I encourage you to try making them for yourself and share them with loved ones. You might just find they become a cherished favorite in your home!

Low Fat Strawberry Cinnamon Muffins

The ultimate treat for any muffin lover, these Low Fat Strawberry Cinnamon Muffins are both delicious and guilt-free. Bursting with fresh strawberries and a hint of cinnamon, they're perfect for breakfast, snacks, or a sweet afternoon pick-me-up. Make them today for a delightful addition to your baking repertoire!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cups All Purpose Flour
• 0.5 cups Granulated White Sugar
• 2.5 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• 0.25 teaspoon Salt
• 0.67 cups Nonfat Greek Yogurt
• 0.25 cups Butter
• 3 tablespoons Milk
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 0.25 cups All Fruit Strawberry Jam
• 1 tablespoon Granulated White Sugar
• 0.5 teaspoons Ground Cinnamon

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat your oven to 375°F. It’s crucial to get the oven nice and hot before you pop the muffins in. This will help them rise beautifully.
2. Spray a 12-cup muffin tin with nonstick spray. This ensures that your muffins will come out easily without any sticking.
3. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make sure the dry ingredients are well combined to avoid any lumps.
4. Make a well in the center of this dry mixture. This helps create a pocket for the wet ingredients.
5. In a separate bowl, whisk together the yogurt, melted butter, milk, egg, and vanilla. Be sure to mix them thoroughly, so the eggs are well incorporated.
6. Pour the yogurt mixture into the well of your dry ingredients. Stir gently until just moist. You don’t want to overmix; a few lumps are okay.
7. Spoon about 1 tablespoon of batter into each muffin cup, filling them halfway. This ensures space for the jam.
8. Top each with 1 teaspoon of strawberry jam. This will give a delightful fruity center to each muffin.
9. Evenly distribute the remaining batter on top of the jam, covering it completely.
10. In a small bowl, combine the remaining sugar and cinnamon. Sprinkle this mixture over the tops of the muffins for a sugary crust.
11. Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them; oven times can vary!
12. Once baked, cool in the pan on a wire rack for 10 to 15 minutes. This allows them to firm up before you remove them.
13. Gently remove the muffins from the pan and place them on a wire rack to cool completely. Enjoy them warm, but they're also delightful at room temperature.
14. Store any leftovers in a covered container. They are best enjoyed within a day or two for optimal freshness.

Notes

• Storage: Keep any leftover muffins in an airtight container at room temperature. They taste best fresh but can last up to two days.
• Freezing: Yes, you can freeze these muffins! Wrap them tightly in plastic wrap and place them in a freezer bag. They’ll stay good for up to three months.
• Pairing: These muffins pair wonderfully with a cup of coffee or a glass of milk, making for a satisfying breakfast or snack.
• Variations: Feel free to experiment with other fruits or toppings, such as blueberries or a crumb topping for extra texture.
• Serving: Serve these muffins warm to fully enjoy their delicious flavor and aroma.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.