5.0 from 69 votes
Fresh Strawberry Buttermilk Muffins
With a crunchy, raw sugar topping, a moist tender crumb and bits of delicious strawberries in every bite, these high-domed Fresh Strawberry Buttermilk Muffins are a no-fail hit, every time!
Prep Time
20 mins
Cook Time
20 mins
Servings: 12
Calories: 256 kcal
Course:
Dessert , Breakfast , Snacks
Cuisine:
American
Ingredients
- 1 ½ cups diced or sliced strawberries
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 large eggs
- 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, Turbinado or raw sugar for sprinkling
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.
Cup of Yum
Notes
- See Café Tips above in post for more detailed tips and instructions.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
49mg
(16%)
Sodium
284mg
(12%)
Potassium
187mg
(5%)
Fiber
1g
(4%)
Sugar
18g
(36%)
Vitamin A
301IU
(6%)
Vitamin C
11mg
(12%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 256
% 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.