Best 3 Strawberry Buttermilk Muffins Recipes
Indulge in a delightful journey of flavors with our collection of strawberry buttermilk muffins recipes. These delectable muffins are a perfect harmony of sweet, tangy, and fluffy textures that will tantalize your taste buds. Whether you prefer a classic muffin experience or a muffin with a unique twist, our recipes have got you covered. From the traditional strawberry buttermilk muffins, bursting with juicy strawberry chunks, to the irresistible chocolate chip strawberry buttermilk muffins, loaded with rich chocolate chips and sweet strawberries, each recipe offers a unique flavor profile that will satisfy your cravings. For those who love a nutty crunch, our strawberry buttermilk muffins with walnuts are a must-try, combining the sweetness of strawberries with the nutty goodness of walnuts. If you're looking for a healthier option, our gluten-free strawberry buttermilk muffins are a great choice, providing a delicious and allergy-friendly treat. No matter your preference, our selection of strawberry buttermilk muffin recipes guarantees a delightful baking experience and a muffin that will leave you wanting more.
Here are our top 3 tried and tested recipes!
STRAWBERRY BUTTERMILK OATMEAL MUFFINS
Make and share this Strawberry Buttermilk Oatmeal Muffins recipe from Food.com.
Provided by annh53182
Categories Quick Breads
Time 19m
Yield 12 Muffins
Number Of Ingredients 12
Steps:
- Combine oatmeal and buttermilk in mixing bowl. Cover and refrigerate for one hour.
- Preheat oven to 400 degrees. Remove oatmeal/buttermilk mixture from refrigerator, and line a standard muffin tin with aluminum muffin liners.
- Combine flour, baking powder, cinnamon, and salt in separate bowl. Whisk together until light in texture.
- Add egg to the oatmeal and buttermilk mixture and whip together until batter develops some volume. Stir in the vanilla, oil and sugar. Add the flour mixture, and fold in until just incorporated. Fold in the strawberries.
- Divide the batter evenly among the 12 muffin tins. Top with a sprinkle of oatmeal and bake in the oven for approximately 17-19 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool 10 minutes before serving.
STRAWBERRY-BUTTERMILK MUFFINS
Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
- In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
- In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g
STRAWBERRY BUTTERMILK MUFFINS
This is a variation on the blueberry muffin I have posted. Great for when strawberries are fresh and in abundance!
Provided by breezermom
Categories Quick Breads
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees.
- Whisk the melted butter, 1 1/4 cups sugar, salt, eggs, vanilla and orange zest together in a bowl. Sift the flour, baking powder, nutmeg, and 1/2 tsp cinnamon over the butter mixture. Stir together.
- Add the berries to the mix and gently fold a few times.
- Add the buttermilk and gently mix together.
- Scoop out the dough into paper lined muffin pans. This will make 6 jumbo muffins or 12 standard sized muffins.
- Combine the remaining 2 tbsp cinnamon with the remaining 1/4 cup sugar and sprinkle on top of the muffins.
- Bake for 20 minutes (for standard sized muffins) or 35 minutes (for jumbo sized muffins.).
Tips:
- For fluffy and moist muffins, use fresh buttermilk. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Stir and let it sit for 5 minutes before using.
- Don't overmix the batter. Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top for domed muffins. If you want flatter muffins, fill the cups about 2/3 full.
- Bake the muffins at a high temperature for the first few minutes, then reduce the heat to finish baking. This will help the muffins rise and brown evenly.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely. This will prevent them from sticking to the pan.
Conclusion:
These strawberry buttermilk muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy texture, sweet and tangy flavor, and fresh strawberry pieces, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy breakfast or snack, give these muffins a try. You won't be disappointed!
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