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Strawberry Buttermilk Muffins

Delicious Strawberry Buttermilk Muffins to Brighten Your Day

Make delicious Strawberry Buttermilk Muffins with fresh strawberries for a perfect breakfast treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 202
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup sugar Use less for a reduced sugar version if desired.
  • ½ cup butter Preferably use salted butter for enhanced flavor.
  • 2 large eggs Can substitute with flax eggs for a vegan version.
  • ¾ cup buttermilk Substitution: Make your own by adding 1 tbsp vinegar to ¾ cup milk.
  • 2 teaspoons vanilla extract Optional: Substitute with almond extract for a different flavor.
  • 1 tablespoon baking powder Important for achieving muffin rise.
  • 1 teaspoon baking soda Ensure you measure accurately for the best results.
  • ½ teaspoon kosher salt
  • 2 ½ cups all-purpose flour Substitution: Whole wheat flour can be used but may alter texture.
  • Fresh strawberries Diced or sliced strawberries provide sweetness; use frozen if fresh is unavailable.
  • Demerara/Turbinado sugar Optional: Regular granulated sugar can be used if raw sugar is unavailable.

Equipment

  • Muffin Pan
  • Mixing bowls
  • Whisk
  • Spoon or muffin scoop

Method
 

Step-by-Step Instructions
  1. Wash and slice or dice fresh strawberries, then place them on paper towels to absorb moisture.
  2. Preheat oven to 425°F (220°C) and prepare muffin pan with non-stick spray or liners.
  3. In a bowl, combine melted butter and sugar, whisking until well combined and slightly fluffy.
  4. Add eggs one at a time and mix until smooth, then stir in buttermilk and vanilla extract.
  5. Sprinkle baking powder, baking soda, and salt into wet mixture and gently stir until combined.
  6. Fold in flour until just incorporated, then gently add strawberries.
  7. Fill muffin cups about three-quarters full and sprinkle with demerara or turbinado sugar.
  8. Let batter rest in the pan for 15 minutes before baking.
  9. Bake for 5 minutes at 425°F (220°C), then lower to 350°F (175°C) and bake for an additional 12-16 minutes.

Nutrition

Serving: 1muffinCalories: 202kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 31mgSodium: 200mgPotassium: 140mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 0.7mg

Notes

These muffins are great warm with butter or cream cheese and perfect for any gathering.

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