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+ servings
5 from 18 votes
Vertical photo of Fresh Strawberry Buttermilk Muffins on a white pedestal cake stand.
Fresh Strawberry Buttermilk Muffins
Prep Time
20 mins
Cook Time
20 mins
 
With a crunchy, raw 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!
Course: Breakfast/Brunch, Dessert, Snacks
Cuisine: American
Keyword: Strawberry Buttermilk Muffins, Strawberry Muffins
Servings: 12
Calories: 256 kcal
Author: Chris Scheuer
Ingredients
  • 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
Instructions
  1. 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.

  2. Preheat oven to 425F. Spray a 12 cup muffin baking pan generously with non-stick spray.
  3. 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.
  4. 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.)
  5. Scoop the batter into the 12 muffin cups and sprinkle each one with a scant teaspoon of Demerara or Turbinado sugar.
  6. Let the batter sit in the pan for 15 minutes before baking.
  7. 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.
  8. Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.
Recipe Notes

See Café Tips above in post for more detailed tips and instructions.

Nutrition Facts
Fresh Strawberry Buttermilk Muffins
Amount Per Serving
Calories 256 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 49mg16%
Sodium 284mg12%
Potassium 187mg5%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 301IU6%
Vitamin C 11mg13%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.