There’s just something about baking these Strawberry muffins that bring the best of the season to your kitchen. The aroma that wafts from the oven is so sweet and so homey. Deliciously moist and flavorful. Which makes these Strawberry Muffins, a perfectly sweet and buttery treat.
Strawberry Muffins would be a perfect accompaniment to any brunch or a special Mother’s Day breakfast in bed treat.
Easy to whip together with only minutes in the oven, I love to have these around for impromptu visits or a coffee break on a day when a sweet treat is needed.
There’s just something about baking these Strawberry muffins that brings the best of the season to your kitchen. The aroma that wafts from the oven is so sweet and so homey. Deliciously moist and flavorful. Which makes these Strawberry Muffins, a perfect sweet and moist treat.
- Yield: 12 Muffins
- 1/2 cup butter (1 stick)
- 1/2 cup sugar
- 2 large eggs
- 2 1/2 cups plus 1 tablespoon flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup finely chopped strawberries
- Sparkling Sugar (optional)
In a small bowl, toss finely chopped strawberries with 1 tablespoon butter. Set aside.
Cream butter and sugar until fluffy. Add eggs, one at a time, beat until mixed.
Whisk together 2 1/2 cups flour with baking powder, soda, cinnamon, and salt. Add 1/3 of the flour mixture to the butter mixture, alternating with the buttermilk until all has been added.
Gently fold in flour-coated strawberries.
Transfer batter to a 12-cup muffin tin. Sprinkle each muffin with Sparkling Sugar if desired. If gives a nice crunch to the top of the muffins but not necessary for the flavor.
Bake at 400° for 15-18 minutes, or until muffins are slightly golden brown and done in the center.
If you don’t have buttermilk on hand, measure just shy of 1 cup milk and add a dash of white vinegar to equal 3/4 cup liquid. Let sit a couple of seconds.