Strawberry Buttermilk Muffins

111

132

By Shelly J

Prep Time:

20m

Bake/Cook Time:

15m - 18m

Yield:

12 large muffins

Strawberry Buttermilk Muffins are a delicious treat that perfectly balances the sweetness of fresh strawberries with the tanginess of buttermilk. Made with plump and juicy strawberries, these muffins burst with flavor in every bite. The buttermilk provides a moist and tender texture to the muffins, making them light and fluffy. These Strawberry Buttermilk Muffins are perfect for breakfast or as a snack and are a great way to use any extra fresh strawberries. Serve them warm just out of the oven or top them with a glaze to make them a little sweeter.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

1 lb. Confectioners Powdered Sugar Box

Ingredients

Muffins

2 1/2 cups all-purpose flour*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup Imperial Sugar Extra Fine Granulated Sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced

Glaze

1 cup Imperial Sugar Confectioners Powdered Sugar
2 tablespoons milk

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F. Line a muffin tin with liners. Set aside.
In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
Whisk together eggs, vanilla, oil, and buttermilk in a medium bowl. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine.
Place diced strawberries into a bowl and lightly mash the strawberries using a fork or a pastry cutter. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter.
Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove muffins from tin and allow to cool on a wire rack.
To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle glaze on top of muffins.
Serve immediately, or store airtight for up to 2 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky@CookiesandCups.

Rate & Review

Mrs Hall

Mar 20, 2018

The texture was wonderful and the strawberry taste was great. Not so much sugar that it overwhelmed the strawberries. I made the glaze thinner than the recipe so that it wasn't so sweet. The family loved them.