Strawberry Cinnamon Morning Muffins

Adapted from our melt-in-your-mouth blueberry muffin recipe, these strawberry cinnamon morning muffins are the ultimate comfort food, and a fantastic way to start a Spring morning when there is still a chill in the air.

The extra-added flavor comes from sanding sugar and cinnamon. We love the new Williams-Sonoma line. http://www.williams-sonoma.com/shop/food/spice-collection/

Ingredients
1 stick butter, melted
3/4 cup sugar
2 cups fresh strawberries, washed, hulled and sliced
1 cup sour cream
1-1/2 tsp. best-quality vanilla extract (http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract-2-oz?utm_source=frooglecom&utm_medium=cse&utm_campaign=shopping)
2 cups Hecker's unbleached flour  (http://www.heckersceresota.com/recipes.html)
1/2 tsp. Clabber Girl Double Acting baking powder (http://www.clabbergirl.com/consumer/products/clabber_girl/)
1/2 tsp.baking soda
1/4 tsp. freshly ground nutmeg
Pinch Kosher salt
Sanding sugar and cinnamon for topping (see above)

Mix wet ingredients
1. Cream butter and sugar with hand mixer
2. Beat in eggs, one at a time
3. Beat in vanilla and sour cream

Mix dry ingredients
1. Sift flour
2. Stir in ground nutmeg, baking powder, baking soda and a pinch of salt

Combine
1. Stir wet ingredients into dry ingredients
2. Fold in strawberries

Spoon into 12 muffin cups lined with paper, sprinkle tops with cinnamon and sanding sugar (about 1/2 tsp. of each for 12 muffins).

Bake at 350 degrees for 30 minutes or until golden brown and toothpick inserted into center of muffin comes out clean.

Serve plain, or with whipped butter.