Ingredients:
 1/2 cup butter, room temperature
 1 1/2 cups granulated sugar
 4 large eggs
 1 teaspoon vanilla extract
 1 teaspoon cinnamon
 3 cups all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon baking soda
 1/2 teaspoon salt
 1/2 teaspoon finely grated lemon peel
 1 cup yogurt
 1/4 cup milk
 2 cups fresh or frozen strawberries, sliced
 brown sugar for topping

Preparation:
In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract. Then add in flour, baking powder, baking soda, cinnamon and salt, stirring with a spatula. Gradually stir in lemon peel, milk and yogurt until dry ingredients are just moistened; do not over-mix. Gently stir in sliced strawberries. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full and sprinkle each with a little brown sugar.

Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Thanks for the recipe. These look delish. Have you tried the recipe with frozen strawberries? Do you thaw them first? Have you tried other berries?

And how do you prepare the muffin pan? Are you using a metal pan or silicone? I would love my muffins to come out of the pan so nicely.