With a sweet, crunchy sugar topping, a moist tender crumb and bits of delicious strawberries in every bite, these high-domed Fresh Strawberry Buttermilk Muffins are a no-fail hit, every time!
“Oh my!” I just said that out loud, although no one’s at home at the present moment. Let me explain why I’m talking to myself (I think you probably would too in this circumstance). I made these Fresh Strawberry Buttermilk Muffins several times early this week, tweaking the recipe just a bit here and there until our taste tests declared them perfectly delicious.
On Thursday, I made them again and, after shooting pictures, we delivered ALL of them to friends and neighbors down the mountain, as they were much too dangerous and tempting to have on hand. Well, all but one. That one lonely muffin has been sitting under the cake dome on my kitchen counter for the last two days. I was going to throw it out this morning, certain that it would be all dried out.
But at the last minute, I decided to do an experiment. I popped it in the microwave for 10 seconds and then tried a bite. “Oh my!” There’s no way that muffin was going into the trash. I poured a glass of cold milk and enjoyed every last crumb. And NOW I’m ready to write this post.
It was as delicious today as it was the day it was made on Thursday; super moist with a tender crumb and the incredible flavor of fresh strawberries in every bite. I’m telling you this in earnest: make these Fresh Strawberry Buttermilk Muffins ASAP! But don’t be surprised when you hear exclaims of ,”Oh my!” with the first bite!
A tried and true recipe
This recipe is adapted from my Copycat Starbucks Blueberry Muffins recipe. If you haven’t tried the blueberry muffin recipe, add this one to your “must make” list as well. So many of you have loved this recipe and have left great reviews like:
Hello Chris! Just made your Copycat Blueberry Muffins and they are top-notch delicious! I’ve not eaten SB’s, but these are the best ones I’ve ever tried!
There’s no fancy topping for these muffins, just a sprinkle of Demerara, Turbinado or raw sugar to give them a delicious crunch with each bite. The recipe requires just one bowl and no mixer, so they’re super easy to throw together
Café Tips for making these Fresh Strawberry Buttermilk Muffins
- Important! Take the time to prep the strawberries as directed in step 1. Strawberries have a high water content and can make baked goods wet and mushy if not prepped properly.
- If my strawberries are small, I just cut them in a half and then thinly slice them. If the strawberries are large, it works better to dice them into small pieces.
- I like to reserve about ¼ cup of the strawberries and tuck them in on the top of the muffins for a pretty presentation.
- This recipe calls for Demerara or Turbinado Sugar for sprinkling on top of the muffins before baking. You’ll find these sugars in the sugar section of most larger grocery stores. Turbinado is also sometimes called “raw sugar”.
- I usually make muffins without paper liners and then slip the muffins into decorative papers if I want a pretty look when serving but if you prefer, line your pan with the papers before adding the batter.
- These muffins freeze well. Just freeze them on a plate uncovered. Once they are frozen (about an hour), transfer them to an airtight storage container or zippered bag. Thaw before serving.
- No buttermilk? No problem! It’s easy to make your own and it won’t take more than a few minutes. Simply add 1 tablespoon of white vinegar (or lemon juice) to 1 cup of whole milk. Stir well and let it stand for 5 minutes. Voila! Faux buttermilk that makes a great buttermilk substitute in baked goods.
- Don’t overmix the batter. Use a spoon or spatula, never a mixer for making muffins. Use a folding motion to keep the batter light. Mix just until the flour disappears. In fact, it’s okay if there’s a tiny bit of flour that’s not mixed in.
- To achieve the nice high dome, this recipe starts the muffins in a hot, 425˚F oven for 5 minutes before reducing temp to 350˚F. Set a timer so you don’t forget to bring the temperature down (been there, done that)!
- Don’t be tempted to open the oven door to check the muffins. Rather use the window on the door (if you have one) and the oven light. You don’t want the temperature to suddenly drop.
Thought for the day:
So we fix our eyes not on what is seen, but on what is unseen, since what is seen is temporary, but what is unseen is eternal. 2Corinthians 4:18
What we been listening to for inspiration:
P. S. A little note for the ladies… see my nails in the top picture? I have terribly weak nails that split and tear easily so I usually get gel or SNS nails done. I haven’t been to the nail salon for almost 2 months (since all the craziness began in March) but my daughter told me about these wonderful press on nails. They stayed on and looked great for over 2 weeks, despite my constant hand washing, dishwashing, cooking, etc. On top of that, they’re cheap and easy to put on! Now I’m hooked!
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 ½ cups diced or sliced strawberries
- ½ cup butter melted and cooled for 5 minutes
- 1 cup sugar
- 2 large eggs
- ¾ cup buttermilk I like whole buttermilk but low fat will also work
- 2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- Demerara, Turbinado or raw sugar for sprinkling
Place several thicknesses of paper towels on a work surface. After dicing or slicing spread the strawberries out on the paper towels in a single layer. Top with more paper towels. Pat lightly then let the strawberries to rest to allow the excess moisture to be absorbed by the paper towels.
Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
In a medium-large bowl, whisk the melted butter with the sugar until well combined. Add the eggs, one at a time, and stir until smooth and creamy. Add buttermilk and vanilla. Stir again until well combined.
Sprinkle the baking powder, baking soda and salt evenly over the top and stir. Add the flour and stir just until incorporated. Gently fold in the prepared strawberries using a rubber spatula. (If the strawberries stick to the paper towels, use a dull knife to scrape them off.)
Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.
Let the batter sit in the pan for 15 minutes before baking.
Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F and bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
See Café Tips above in post for more detailed tips and instructions.
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