Fresh Strawberry Buttermilk Muffins
Ingredients
- 1 ½ cor sliced strawberries
- ½ cbutter melted and cooled for 5 minutes
- 1 csugar
- 2 largeeggs
- ¾ cbuttermilk
I like whole buttermilk but low fat will also work
- 2 tspvanilla extract
- 1 tbspbaking powder
- 1 tspbaking soda
- 2 ½ call-purpose flour
- ½ tspkosher salt
- Demerara
Turbinado or raw sugar
Directions
- 1
Place several thicknesses of paper towels on a work surface. After dicing or slicing spread the strawberries out on the paper towels in a single layer. Top with more paper towels. Pat lightly then let the strawberries to rest to allow the excess moisture to be absorbed by the paper towels.
- 2
Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
- 3
In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs, one at a time, and stir until smooth and creamy. Add buttermilk and vanilla. Stir again until well combined.
- 4
Sprinkle the baking powder, baking soda and salt evenly over the top and stir. Add the flour and stir just until incorporated. Gently fold in the prepared strawberries using a rubber spatula. (If the strawberries stick to the paper towels, use a dull knife to scrape them off.)
- 5
Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.
- 6
Let the batter sit in the pan for 15 minutes before baking.
- 7
Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
- 8
Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
Fresh Strawberry Buttermilk Muffins
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Delicious Fresh Strawberry Buttermilk Muffins
Wake up your taste buds with these incredible Fresh Strawberry Buttermilk Muffins! Forget dry, crumbly muffins – this recipe promises a moist, tender crumb packed with juicy bits of fresh strawberries in every single bite. What truly sets these strawberry muffins apart is their irresistible crunchy raw sugar topping and beautifully high-domed appearance, making them a stunning addition to any breakfast or brunch spread.
The secret to their exquisite tenderness lies in the buttermilk. This tangy ingredient reacts with the baking soda and baking powder, creating a wonderfully light texture and adding a subtle depth of flavor that complements the sweet strawberries perfectly. You'll achieve consistently perfect results, whether you're a seasoned baker or just starting out.
Tips for Perfect Strawberry Muffins
To get those coveted high domes, avoid overmixing the batter; mix just until the flour streaks disappear. And don't skimp on that raw sugar topping! A generous sprinkle of Demerara or Turbinado sugar provides a delightful crunch and sparkle.
- Berry Bliss: While fresh strawberries are ideal, you can experiment with other berries like raspberries or blueberries. Just make sure they are well-drained.
- Flavor Boost: A touch of lemon zest added to the batter will brighten the strawberry flavor beautifully.
- Serving Suggestions: These strawberry buttermilk muffins are fantastic on their own, perhaps with a simple cup of coffee or tea. For a decadent brunch, serve them alongside scrambled eggs, bacon, or a fresh fruit salad. They also make a lovely afternoon treat!
Enjoy the simple pleasure of homemade Fresh Strawberry Buttermilk Muffins – a no-fail hit that will have everyone asking for more!