These gentle, fluffy strawberry buttermilk muffins are bursting with recent, juicy strawberries, balanced with a contact of tang. They’re one of the best ways to brighten up a breakfast desk! End them with a creamy glaze for the right summertime deal with.
I really like choosing recent strawberries in the summertime to make use of in my favourite strawberry recipes, from strawberry bread to strawberry buckle, and extra.
This recipe was initially created in 2017, however the photos and useful ideas have been up to date in 2025. The recipe stays the identical.
Baking isn’t only for the vacations and colder months. I can’t wait to dive into summer season with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with recent, seasonal components. These muffins are SUPER moist and light-weight due to the buttermilk, bursting with juicy mashed strawberries in each chunk. Get pleasure from these muffins heat from the oven or wait and high them with glaze to make them just a little sweeter. They’re arduous to withstand both approach.
Why I Love These Strawberry Buttermilk Muffins
- Contemporary strawberries. Summer time is my favourite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. However don’t let that cease you from making them year-round, as they prove fairly nice with frozen berries, too.
- Straightforward. The muffin batter is fast and simple, needing only some frequent pantry components and minutes to arrange. Have these muffins within the oven in 20 minutes or much less for a scrumptious breakfast or snack.
- Mushy and fluffy. Buttermilk offers these muffins an excellent moist, tender texture that makes them further gentle and fluffy. It additionally affords a touch of tang to stability out the sweetness of the strawberries.
Elements You’ll Want
Nearly all of the components on this recipe are pantry staples, plus recent or frozen berries and buttermilk. Take a look at my notes under, and scroll to the recipe card for the printable components record and full recipe particulars.
- Dry Elements: All-purpose flour, baking powder, baking soda, and salt. Verify the expiry dates on the baking powder and soda to make sure they’re recent.
- Sugar – I exploit granulated sugar however gentle brown sugar will work, too.
- Eggs and Vanilla – Should you consider it, carry the eggs to room temperature earlier than you begin.
- Vegetable Oil – Changing butter with oil ends in extra tender, moist baked items. Use a neutral-flavored oil, like canola.
- Buttermilk – Should you don’t have buttermilk within the fridge, make do-it-yourself buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of standard milk. After 5 minutes, stir, and it’s prepared to make use of! I’ve used this substitute in recipes from buttermilk pancakes to brownies with nice outcomes.
- Strawberries – These muffins prove the most effective with recent, in-season strawberries. Nonetheless, you may make them year-round with frozen berries (guarantee they’re absolutely thawed and drained). Cube the strawberries in order that they’re simpler to mash.
- Powdered Sugar – Additionally known as confectioner’s sugar, to mix with milk (any form) for the glaze.
Tips on how to Make Strawberry Buttermilk Muffins
Observe the steps under to make mushy, tender strawberry buttermilk muffins from scratch. Scroll right down to the recipe card after the put up for the printable directions.
- Combine the dry and moist components individually. Begin by whisking the flour, baking powder, baking soda, salt, and sugar in a single bowl. Subsequent, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a properly within the heart of the flour combination, pour within the moist combination, and stir to make the batter. Watch out to not overmix.
- Add the strawberries. Gently mash the diced strawberries utilizing a fork. You don’t need them puréed; there needs to be a pleasant mixture of mashed with chunks of strawberries. After, fold the berries into the muffin batter.
- Bake. Divide the batter between the wells of a lined muffin tin, so every liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes till a toothpick caught within the heart of a muffin comes out clear. Cool the muffins fully on a wire rack earlier than you glaze them.
- Add the glaze. Lastly, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. As soon as that’s set, get pleasure from!
Recipe Ideas
- Use room temperature components. I prefer to take components like buttermilk and eggs out of the fridge forward of time. Room-temperature components mix extra easily into the batter.
- Don’t overmix. Overmixing results in dense, robust muffins. Combine the moist and dry components simply till the batter comes collectively.
- Use an ice cream scoop. Utilizing an ice cream scoop is such a straightforward solution to portion muffin batter into the liners. It’s fast and all of the muffins bake to the identical dimension.
- Cool earlier than you glaze. Transfer the muffins from the muffin tin and onto a wire rack. They should cool fully earlier than you add the glaze, in any other case the glaze will soften proper off.
- Use completely different fruit. You can also make this recipe with any berries you’d like, akin to blueberries, raspberries, and blackberries. You might additionally use diced peaches, rhubarb, or one other fruit that’s in season.
- Add a streusel. As a substitute of a glaze, high the muffin batter with a do-it-yourself streusel topping earlier than baking.
Tips on how to Retailer
- At room temperature. Retailer these strawberry buttermilk muffins in an hermetic container on the counter for as much as 3 days.
- Freeze. You possibly can freeze these muffins for as much as 3 months. Thaw the muffins at room temperature whenever you’re able to serve.
Description
These tender and moist strawberry buttermilk muffins studded with recent, juicy strawberries are one of the best ways to brighten up a breakfast desk! End them with a creamy glaze for the right summertime deal with.
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 granulated sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 cups recent strawberries, diced
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- Preheat the oven to 375°F. Line a muffin tin with liners. Put aside.
- In a big bowl whisk collectively flour, baking powder, baking soda, salt, and sugar. Put aside.
- Whisk collectively the eggs, vanilla, oil, and buttermilk in a medium bowl. Make a properly within the heart of dry components and pour within the moist components. Stir to mix.
- Place the diced strawberries right into a bowl and evenly mash the strawberries utilizing a fork or a pastry cutter. The top end result ought to embrace each strawberry items in addition to mashed berries. Fold the strawberries into muffin batter.
- Fill every liner 2/3 full and bake for 15-18 minutes, or till a toothpick inserted into the middle comes out clear.
- Take away the muffins from the tin and permit to chill on a wire rack.
- To arrange icing, whisk collectively powdered sugar and milk till easy. Drizzle glaze on high of muffins.
Notes
- Retailer hermetic for as much as 3 days for greatest freshness.
