In a small saucepan, bring balsamic vinegar to a boil over medium-high heat. Reduce heat to medium, and simmer until vinegar coats the back of a spoon and is reduced to about ¾ cup. Let cool completely. Cover and refrigerate for up to month.
Notes
We styled this photo in a regular muffin tin, but you need to bake them in a jumbo muffin tin.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-balsamic-muffins/