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.

Yield: 12 muffins (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 27%
  • Fat: 4.5g
  • Saturated fat: 2.6g
  • Protein: 2.9g
  • Carbohydrate: 24.3g
  • Fiber: 0.7g
  • Cholesterol: 28mg
  • Iron: 1mg
  • Sodium: 201mg
  • Calcium: 24mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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. 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.
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