Strawberry Muffins

These moist muffins will spoil quickly because of the fresh fruit, so freeze leftover muffins in zip-top freezer bags. Heat them in the microwave for 15 seconds before serving.


12 muffins (serving size: 1 muffin)

Recipe from

Oxmoor House

Recipe Time

Prep: 18 Minutes
Cook: 22 Minutes

Nutritional Information

Calories 149
Caloriesfromfat 27 %
Fat 4.5 g
Satfat 2.6 g
Protein 2.9 g
Carbohydrate 24.3 g
Fiber 0.7 g
Cholesterol 28 mg
Iron 1 mg
Sodium 201 mg
Calcium 24 mg


1 2/3 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sliced fresh strawberries
2/3 cup low-fat buttermilk
1/4 cup butter, melted
1 large egg
1 teaspoon vanilla extract
Cooking spray
1 tablespoon turbinado sugar


1. Preheat oven to 400°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl; stir well with a whisk. Add strawberries, gently tossing to coat.

3. Combine buttermilk and next 3 ingredients in a small bowl; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter evenly into 12 muffin cups coated with cooking spray. Sprinkle batter evenly with turbinado sugar.

4. Bake at 400° for 22 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pans immediately; place on a wire rack.