Strawberry Muffins with Cinnamon-Honey Spread Recipe
Strawberry Muffins with Cinnamon-Honey Spread Recipe photo by Taste of Home

Strawberry Muffins with Cinnamon-Honey Spread Recipe

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I sometimes makes these moist, fruity muffins a day early to cut down on last-minute preparation. They get a special touch from a quick-to-fix cinnamon-honey spread.—Phyllis Carlson, Gardner, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:30 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 30 servings


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups frozen sweetened strawberries, thawed, undrained
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 1/4 to 1/2 teaspoon red food coloring, optional
  • 1-1/2 cups chopped pecans, optional
  • 1/2 cup butter, softened
  • 1 cup confectioners' sugar
  • 1/4 cup honey
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

1 each: 237 calories, 11g fat (3g saturated fat), 29mg cholesterol, 159mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein


  1. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. In another bowl, mix strawberries, oil, eggs and food coloring if desired; stir into dry ingredients just until moistened. Fold in pecans if desired.
  2. Fill greased muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until muffins test done.
  3. Meanwhile, combine spread ingredients in a small bowl; beat until blended. Serve with the muffins. Store spread in the refrigerator. Yield: 2-1/2 dozen (3/4 cup spread).
Originally published as Strawberry Muffins in Quick Cooking May/June 1999, p14

Reviews for Strawberry Muffins with Cinnamon-Honey Spread

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Reviewed Feb. 10, 2014

"Made these this weekend and they were a huge hit. Very moist and flavorful. Will make these again."

Reviewed Aug. 21, 2013

"I went a little healthier:

-no oil
-only one egg
-1 1/2 cups chunky cinnamon applesauce
-1/4 cup lowfat milk
-2/3 cup nonfat plain yogurt
-unsweetened frozen fruit instead (and try mixed berries too)
-1/4 less sugar (adding a smidge more flour)
-no food coloring - just use the liquid from the thawed fruit and a little less milk
-and try "white wheat" instead of white flour (fewer total carbs, with more fiber, and more protein)

Reviewed Jul. 12, 2013

"Loved this recipe! I made a couple of modifications, used 1/2 cup olive oil and 1/2 cup ripe, mashed banana. Also used fresh strawberries and a few leftover blueberries. Wonderful!"

Reviewed Jul. 11, 2013

"Very tasty. I used one commenter's half-oil, half-applesauce suggestion. But I'd not noticed the yield - yikes!"

Reviewed Mar. 9, 2013

"Very easy to whip up a batch--my four kids loved them!! I love it when I have a whim, I can go to and find nearly anything to make with the ingredients I happen to have on hand! Thank you!"

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