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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.
- 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
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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.
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Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
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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.
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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.)
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Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.
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Let the batter sit in the pan for 15 minutes before baking.
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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.
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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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Amanda H says
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!
Chris Scheuer says
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 💕
Susan says
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
Chris Scheuer says
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.
Laurie says
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!
Chris Scheuer says
Thanks for this kind comment, Laurie! I'm so happy you enjoyed these muffins. We love them too!
Jennie says
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.
Chris Scheuer says
Yum! Sounds like a wonderful breakfast, Jennie! You definitely don't comment too often - I love hearing from readers, it really makes my day! 💕
Debra Smiley says
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.
Chris Scheuer says
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!
Caco says
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!
Chris Scheuer says
Thanks so much, Caco! We appreciate you taking the time to share your results. Your adaptations sound great!
Sadie Wright says
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.
Chris Scheuer says
Thanks, Sadie 💕, such a kind thoughtful comment! I'm so glad you enjoyed the muffins!
Helen says
Amazing!
Chris Scheuer says
Thanks, Helen!
SUSAN MCCAULEY says
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!!
Chris Scheuer says
Thanks for taking the time to share your results, Susan! I love that you love these muffins as much as we do! 💕
Barbara says
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.
Chris Scheuer says
Thanks, Barbara! So happy you enjoyed them!
Marge says
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.
Chris Scheuer says
I'm so happy you enjoyed these muffins, Marge! Thanks so much for sharing your results!
Kathi says
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 ☺️)
Chris Scheuer says
Such a kind and encouraging comment Kathi! I love that you love these muffins as much as we do! 💕
Bart says
IMG_8457.jpg
Outstanding, a keeper! Could have eaten the entire dozen myself.
Chris Scheuer says
Haha! I know what you mean, Bart! Thanks for sharing your results!
Tammy says
Made them! The strawberry muffins were delicious, had high peaks and looked gorgeous! Tried and tested, perfecto! Thank you!
Chris Scheuer says
Awesome! Thanks, Tammy 💕
Carol Riley says
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.
Chris Scheuer says
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
Pat says
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,?
Chris Scheuer says
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.
Debra C York says
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!
Debra C York says
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!!
Chris Scheuer says
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.
Mary says
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 !
Chris Scheuer says
Thanks for sharing your review, Mary! So glad you enjoyed them!
John / Kitchen Riffs says
Who doesn't like muffins? Or LOVE strawberries!! They're a natural together. Terrific recipe -- thanks.
Dorothy says
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.
Chris Scheuer says
Thanks so much, Dorothy! I'm so happy you enjoyed the music and the muffins!
Jennifer @ Seasons and Suppers says
Just lovely! Can't wait for strawberry season here, to whip up a batch of these with lovely fresh strawberries. The texture looks perfect 🙂
Lorna says
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.
Chris Scheuer says
Haha! So true, Lorna! Black current muffins sound wonderful!
Sandy says
Can you make these with frozen strawberries?
Chris Scheuer says
Hi Sandy, this is one recipe I would not recommend using frozen berries. Frozen strawberries are just too wet for a recipe like this.
Sandy says
Thank you. Love your blog! I’ve made some of your recipes. Always a winner.
Chris Scheuer says
💕💕
Chris Scheuer says
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!
Kathleen says
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.