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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!
OMG! This might have been a mistake. These are wonderful. Didn't change a thing way better than Starbucks and I can have them whenever I want without leaving home. Thanks so much.
These were wonderful - taken on a field trip with a bunch of preschoolers; I was lucky I got to taste one!! I love the tips and they DO help - appreciate that you guys do all the work, get the bugs out and add things to make us successful. These are the biggest and fluffiest muffins I have ever made (and I an 71, so have done a few.) I will bake up another batch tonight. I have never tried a Starbucks muffin and now I don't have to! These are the bomb. Thanks so much.
We also love the blueberry muffins, so I knew that there was no need to "re-invent the wheel". The recipe is easy, no-fail and produces moist, delicious muffins with beautiful domed tops. A win-win-win, for sure!
The magic of buttermilk
I love baking with buttermilk. Its tartness adds a delicious but subtle tang to cakes and pastries and its thick consistency adds a rich, creamy quality to baked goods. The acid in buttermilk helps with leavening. Together with baking soda, it produces carbon dioxide, which is why pancakes and other baked goods made with buttermilk rise much higher than those with regular cows milk.
If you don't have buttermilk on hand, check out the Café Tips below to discover how to easily make your own substitute for buttermilk.
An any-time-of-day treat!
These Fresh Strawberry Buttermilk Muffins would be great for breakfast or brunch. They also make a wonderful snack, any time of day, and are lovely with a cup of tea or coffee. And, shhh, if you don't call them muffins, these strawberry studded sweet little cakes would make a fabulous dessert!
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.
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Fresh Strawberry Buttermilk Muffins
Ingredients
- 1 ½ cups diced or sliced strawberries
- ½ cup butter melted and cooled for 5 minutes, I use salted butter
- 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
Instructions
- 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.
Notes
Nutrition
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When you don't specify salted or unsalted butter which one should be used?
Thank you!
Susan
Hi Susan, sorry if that was confusing. I always use salted butter and will clarify that in the recipe. Thanks for asking!
Can this be baked in a loaf pan? If so would I bake for around 50 minutes
Thank you
Peggy
Hi Peggy, You can certainly bake these in a loaf pan. The details will change depending on the size of your pans, but in general, fill the pan about 2/3 full, reduce the baking temperature to 350, and increase the baking time (a standard 9x5 loaf pan should likely take 45-60 minutes). Hope it turns out well!
Can these be made ahead and frozen?
Absolutely! They free well!
These muffins are AMAZING! Already made twice and getting ingredients to make again. Thanks so much for this excellent recipe.
I'm leaving a 5 star rating because I know these will be amazing; I've made your strawberry scone recipe and it's amazing. I'm wondering your thoughts on adding strawberry extract in lieu of vanilla extract? Just wondering as I purchased the strawberry for your strawberry fudge recipe and I still have a lot left over. Thanks always for your recipes!
Hi Elena, I think that would be wonderful!
Had excess strawberries in the fridge that we weren't going to get through so I stumbled across this recipe and had to try it! So glad I did! They were absolutely perfect. The muffin itself had the perfect crumb and had that nice bakery top we all like! Thankyou
Wonderful! Thank you for the review, Hiba!
I just made the Fresh Strawberry Buttermilk Muffins and they are so pretty and delicious! I will be back to peruse your other recipes.
Thank you
Awesome! Thanks for letting us know, Sue!
I have made these a few times over the years and every year I can't wait for strawberry season to make them again. They are gobbled up quickly by everyone. Thanks for sharing your recipe!
You're welcome, April. Thanks so much for sharing your review!
These muffins are SO good! I got 36 minis from the recipe. Baked at 350 for 18 minutes. Added mini chocolate chips. The strawberry chocolate combo with the kiss of turbinado sugar on top....yum!
Awesome! Thanks for letting us know, Penny!
Absolutely love these muffins. I have made them three times now and can't seem to keep them around. Took a couple to my daughters house and she put whip cream on it and made strawberry shortcake out of it. I was wondering where I can get the pretty red and white muffin papers that you use. It would really dress them up as gifts.
Hi Susan, I'm so happy you've enjoyed these muffins. We love them too!
Regarding the red and white papers, you can find them here: https://www.etsy.com/listing/68148127/red-vines-cupcake-liners-qty-45-red?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=red+and+white+cupcake+papers&ref=sr_gallery-1-20&sts=1&organic_search_click=1
Amazon
These are the best, prettiest muffins I’ve ever made! My husband loved them, and they were a hit with the neighbors. Thanks again for another wonderful recipe.
God bless,
Lynda
So glad to hear that, Lynda! Thank you for letting us know!
These look delicious! I have some raspberries to use up - can I substitute raspberries for the strawberries? Thank you! I love your site!
Yes! Enjoy, Janet!
Chris,
Your cupcake/ muffin liners are always so pretty. Do you mind sharing where you get them?
P.S. Have made these and they're wonderful!
Karen
Hi Karen, thank you! I have often found pretty cupcake liners at HomeGoods. I also order them sometimes but always go for the greaseproof ones: https://amzn.to/3G8Nms7
Thanks so much!
Can you suggest what muffin pans I should purchase? I don't have any. Thanks
Hi Judith, I really love this one-https://amzn.to/39CQ9O7
Your website is fantastic! Your recipes are never failing. Just love it!!
Thank you for the kind words, Sharon!
These are delicious. Thank you for the recipe and the nail tip!
Thanks, Suzanne!
I'm new to your site. I'm so glad I found it. Just what the Doctor ordered to pick my spirits up during these trying times. Great presentation and I get a great vibe from your site. Can't wait to try the Forbidden Black Rice Recipe and the Easy Bread and muffins recipes. God Bless !!
Thanks so much, Laurice! I'm glad you found us! 🤗
Beautiful ! Found pink polka dot muffin liners to showcase these lovely muffins. 5:stars for presentation and 5 for a delicious strawberry muffin. Not only do you make baking a joy for others .....you also give us wonderful photos to help us showcase our recipes too.
Thanks so much, Jennie! 💕
I have a question-I want to make these and don't have any fresh strawberries, but I do have freeze dried strawberries-would they work?
This is truly the best muffin recipe ever. Thanks for posting it!!! I made the strawberry as posted and they were enjoyed by everyone. Just made the recipe using blueberries, so so good.
Thanks so much, Kathy! I love that you're experimenting with this recipe!
I made these last night, and boy oh boy, they DO NOT DISAPPOINT!!!! I kept them in for the full16 minutes, which was perfect. I'm not much of a baker, but I must say, these are one of my favorite things I've ever made. Thank you for yet another fantastic recipe!
Thanks so much, Amanda for your review! It made me smile! I'm so happy you have enjoyed these muffins. Maybe you're more of a baker than you think 💕
Hello! Thank you for the recipe, the verse and song.
Inspiring.
I've a question - why do we let the batter sit in the cup for 15mins before baking? I have seen this technique for macaroon but first time for muffins. Please enlighten:)
Thank you!
Susan
You're welcome, Susan!
Good question about the muffins. You don't HAVE to do it but it seems to give the muffins a little extra rise, for nicely domed tops.
Just wanted to say THANKS! These muffins were amazing and I loved the tips offered with them too! So helpful. Easy to make and the family loved them! God Bless you for sharing your recipes with us. Love the scriptures too!
Thanks for this kind comment, Laurie! I'm so happy you enjoyed these muffins. We love them too!
I would give these 10 stars if an option! Served these at breakfast with a side of fresh strawberries, quiche and coffee. My husband thought this was a most special meal. I may comment on your site way to often😊 yet I want you to know how grateful I am that you share these fine-tuned glorious recipes..... and the inspirational thought at the end sets you out apart.
Yum! Sounds like a wonderful breakfast, Jennie! You definitely don't comment too often - I love hearing from readers, it really makes my day! 💕
I am in Oregon and every year we have a very short season of the most delicious strawberries called Mt Hoods. I made these muffins today with fresh Hoods and oh my goodness! Absolutely yummy. I followed your recipe to the letter and they turned out beautifully. Taking some to the neighbors.
I'm so jealous of those strawberries, Debra! We used to have the best strawberries in Wisconsin. We've lived in the south for over 40 years and the strawberries are good but not like Wisconsin berries. I'm so happy you enjoyed the muffins. Thanks for sharing your review!
Just made these, and they are delicious! I replaced the buttermilk with plain yogurt and the cup of sugar with 1/2 cup packed brown sugar. Everyone loves them!
Thanks so much, Caco! We appreciate you taking the time to share your results. Your adaptations sound great!
Hi Chris, thanks so much for sharing your recipes and techniques. You have made our family table many many times over and me a proud mom and grandma. This evening I have made both the strawberry and blueberry muffins. My oh my. They turned out beautifully. I never worry about testing out your recipes I just get right into it without fear. By the way you are a lovely couple.
Thanks, Sadie 💕, such a kind thoughtful comment! I'm so glad you enjoyed the muffins!
Amazing!
Thanks, Helen!
I am about to make these muffins again since they are so delicious. I used the lotus cup liners and they looked liked they came from a bakery and tasted as good, too. I cooked them at the lower temp for 12 min. but this time I will add a couple of minutes as they were a little underdone, but still totally delicious!!
Thanks for taking the time to share your results, Susan! I love that you love these muffins as much as we do! 💕
This recipe is just delightful...and I love the tip to pat the strawberries dry.
As others did, I cut the sugar and butter a bit...still such a treat.
And I used almond extract this time, since I like the flavor combination. A keeper, for sure.
Thanks, Barbara! So happy you enjoyed them!
Made the Strawberry Muffins this afternoon and they are AWESOME - best muffins I’ve ever made. Will definitely use this recipe as my favorite. I shared them with my neighbor and can’t wait to hear their comments. The recipe will be sent to my family & friends, as well as your website for other recipes. Great recipes and can’t wait to try others.
I'm so happy you enjoyed these muffins, Marge! Thanks so much for sharing your results!
Every recipe I have tried from Cafe Sucre Farine has been a winner and big hit with my family and friends. The Strawberry muffin recipe joined the ranks of another great success. Thank you Chris for hitting it out of the ball park with all your wonderful recipes and your very helpful hints. I have been cooking for decades but always find your hints useful.. Blessings to you and your family! (Next I’m trying the Carmel Apple muffins ☺️)
Such a kind and encouraging comment Kathi! I love that you love these muffins as much as we do! 💕
IMG_8457.jpg
Outstanding, a keeper! Could have eaten the entire dozen myself.
Haha! I know what you mean, Bart! Thanks for sharing your results!
Made them! The strawberry muffins were delicious, had high peaks and looked gorgeous! Tried and tested, perfecto! Thank you!
Awesome! Thanks, Tammy 💕
These muffins and the scones are so delicious and mine had a beautiful dome on every one, I also made the blueberry muffins....back to back and noticed the recipes are very similar which made making the second batch so easy. I was wondering what baking sheets you recommend. Mine are so dark and nasty looking. Blessings to you and Scott.
Thanks, Carol 💕 Yes, these muffins were actually adapted from the blueberry recipe!
Regarding sheet pans, I really like the OXO Good Grip series - https://amzn.to/3bmuYuZ
These muffins had great taste. However, they did not rise, they ended up small and dense. I have a question. Why are the leavenings sprinkled over the sugar mixture and not mixed in with the flour. I have never seen this method
Can this be made into a loaf instead of muffins,?
Hi Pat, it's hard to say why your muffins didn't rise properly without having been in the kitchen with you. You can definitely mix the leavenings with the flour in a separate bowl but I find that it's not necessary. I used to always do that and then started trying it this way and have had great success and our readers have also reported good results.
Just pulled a tin of these out of the oven. Like another poster, I cut down on the butter (to 1/3 cup) and the sugar(3/4 cup, because the strawberries weren't super sweet). Quite good, but think I will try the recipe again as written, they're meant to be treat!
I have to change my review to 5+. I was sampling the mini-muffins that came out of the oven first, I had about a cup of batter left over once I filled the muffin tin. The full sized muffins were absolutely delicious, the reduction in butter and sugar worked just fine for the larger muffins. I think I might add a little more strawberries next time. Thanks for another home run recipe Chris!!
Yay! So happy you are enjoying them, Debra! And it will be helpful to other readers to know that they're still good with less sugar and butter.
I wasn’t too sure about this recipe but had some strawberries needing to be used so gave it a try. I am so glad I did! These were lovely...thank you !
Thanks for sharing your review, Mary! So glad you enjoyed them!
Who doesn't like muffins? Or LOVE strawberries!! They're a natural together. Terrific recipe -- thanks.
I look forward to your recipes as well as the music your share along with the encouraging thoughts.
I tried the strawberry muffin recipe, something new using fresh strawberries this way. I am the queen of changing a recipe. I used only half a cup of sugar and reduced the butter to 1/3 cup. Muffins were still delicious.
Thanks so much, Dorothy! I'm so happy you enjoyed the music and the muffins!
Just lovely! Can't wait for strawberry season here, to whip up a batch of these with lovely fresh strawberries. The texture looks perfect 🙂
Sure did notice the nails!!! Very impressed that they were strawberry coloured!!!!! I make the blueberry muffins with frozen black currents...hard to stop at just one.
Haha! So true, Lorna! Black current muffins sound wonderful!
Can you make these with frozen strawberries?
Hi Sandy, this is one recipe I would not recommend using frozen berries. Frozen strawberries are just too wet for a recipe like this.
Thank you. Love your blog! I’ve made some of your recipes. Always a winner.
💕💕
Thanks, Kathleen! Hope you enjoy the muffins. I know what you mean about the extra pounds, I've had to make sure to give most of these away!
Oh man - you are killing me with your recipes! Haven't made these yet but I just bought strawberries. Am hoping this virus leaves us all quickly else I'll be putting on the lbs!
Made your chocolate chip cookies last week -wonderful! Shipped son to my son and he loved them also.
I have SO many of your recipes pinned - thank you and stay well.