Fresh Strawberry Buttermilk Muffins
User Reviews
5
Fresh Strawberry Buttermilk Muffins
Description
The recipe begins by dicing or slicing fresh strawberries and patting them dry on paper towels to absorb excess moisture, preventing soggy muffins. Muffin batter is prepared by whisking melted butter with sugar, then adding eggs, buttermilk, and vanilla extract. Dry ingredients including baking powder, baking soda, salt, and all-purpose flour are folded in gently. Finally, the prepared strawberries are folded into the batter to distribute fruit evenly without overmixing.
Portions of batter are scooped into a greased muffin pan, and each top is sprinkled lightly with Demerara or Turbinado sugar to achieve a subtle sparkling crispness after baking. The muffins bake at a high temperature to develop a golden crust while maintaining a moist interior. These fresh strawberry muffins showcase a balance of sweet berries and rich buttermilk flavor in a classic muffin format.
They make an enjoyable addition to morning meals or teatime snacks, with a texture that remains tender without being dense. Proper handling of strawberry moisture is key to maintaining the muffin texture.
Ingredients
- 1 ½ cups strawberry diced or sliced
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 egg large
- ¾ cup buttermilk I like whole buttermilk but low fat will also work
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- demerara sugar for sprinkling, or Turbinado or raw sugar
Instructions
- 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.
- Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
- 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.
- 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.)
- Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.
- Let the batter sit in the pan for 15 minutes before baking.
- 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.
- Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
Notes
- Dry the diced or sliced strawberries thoroughly with paper towels before folding into batter to avoid adding excess moisture.
- Use whole buttermilk for best flavor, but low-fat versions can be substituted.
- Sprinkle Demerara, Turbinado, or raw sugar on muffin tops for a crunchy, lightly sweet finish.
- Preheat the oven to 425°F and grease muffin pans well to ensure even baking and easy removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 284mg | 12% |
| Potassium | 187mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 11mg | 12% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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