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Fresh Strawberry Buttermilk Muffins Recipe

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3.8 from 10 reviews

These Fresh Strawberry Buttermilk Muffins feature a crunchy, raw sugar topping and a moist, tender crumb with delicious bits of fresh strawberries in every bite. Perfect for breakfast or a sweet snack, these high-domed muffins are easy to make and always a crowd-pleaser.

Ingredients

Fresh Fruit

  • 1 ½ cups diced or sliced strawberries

Wet Ingredients

  • ½ cup butter, melted and cooled for 5 minutes (preferably salted butter)
  • 2 large eggs
  • ¾ cup buttermilk (whole or low fat)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • ½ teaspoon kosher salt

Topping

  • Demerara, Turbinado or raw sugar, for sprinkling

Instructions

  1. Prepare Strawberries: Place several layers of paper towels on a work surface. After dicing or slicing the strawberries, spread them out in a single layer on the paper towels. Top with additional paper towels and gently pat to absorb excess moisture. Let rest so the strawberries release and absorb the moisture.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Generously spray a 12-cup muffin baking pan with non-stick cooking spray to ensure easy removal.
  3. Mix Wet Ingredients: In a medium-large bowl, whisk the melted butter with sugar until fully combined. Add the eggs one at a time, stirring until smooth and creamy. Then stir in the buttermilk and vanilla extract until well combined.
  4. Add Leavening and Flour: Sprinkle baking powder, baking soda, and salt evenly over the mixture. Stir to combine, then add the all-purpose flour. Stir gently just until all ingredients are incorporated; be careful not to overmix.
  5. Fold in Strawberries: Using a rubber spatula, gently fold in the prepared strawberries. If any berries stick to the paper towels, use a dull knife to carefully scrape them off before adding.
  6. Fill Muffin Cups and Add Topping: Spoon the batter evenly into the 12 muffin cups. Sprinkle each muffin with about a scant teaspoon of Demerara or Turbinado sugar for a crunchy topping.
  7. Rest Batter: Let the batter sit in the pan for 15 minutes before baking. This helps the muffins rise better during baking.
  8. Bake the Muffins: Bake initially at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for another 12-16 minutes, or until a toothpick inserted into the center comes out clean and the muffins spring back lightly when touched.
  9. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack. Serve warm or at room temperature for best flavor and texture.

Notes

  • Use whole buttermilk for richer flavor, but low-fat buttermilk works as well.
  • Make sure to drain the strawberries thoroughly to avoid soggy muffins.
  • Letting the batter rest before baking improves muffin dome height.
  • If you prefer a sweeter topping, increase the Demerara sugar slightly.
  • The initial high-temperature baking step helps set the muffin surface for rise.

Find it online: https://recipesbyliza.com/fresh-strawberry-buttermilk-muffins-recipe/