These gentle, fluffy strawberry buttermilk muffins are bursting with contemporary, juicy strawberries, balanced with a contact of tang. They’re the easiest way to brighten up a breakfast desk! End them with a creamy glaze for the right summertime deal with.
This recipe was initially created in 2017, however the pictures and useful suggestions have been up to date in 2025. The recipe stays the identical.
Baking isn’t only for the vacations and colder months. I can’t wait to dive into summer time with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with contemporary, seasonal components. These muffins are SUPER moist and light-weight because of the buttermilk, bursting with juicy mashed strawberries in each chunk. Take pleasure in these muffins heat from the oven or wait and prime them with glaze to make them a little bit sweeter. They’re arduous to withstand both means.
Why I Love These Strawberry Buttermilk Muffins
Recent strawberries. Summer time is my favourite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. However don’t let that cease you from making them year-round, as they end up fairly nice with frozen berries, too.
Simple. The muffin batter is fast and straightforward, needing just a few frequent pantry components and minutes to arrange. Have these muffins within the oven in 20 minutes or much less for a scrumptious breakfast or snack.
Tender and fluffy. Buttermilk provides these muffins an excellent moist, tender texture that makes them additional gentle and fluffy. It additionally provides a touch of tang to stability out the sweetness of the strawberries.
Components You’ll Want
Virtually all of the components on this recipe are pantry staples, plus contemporary or frozen berries and buttermilk. Take a look at my notes beneath, and scroll to the recipe card for the printable components checklist and full recipe particulars.
Dry Components: All-purpose flour, baking powder, baking soda, and salt. Examine the expiry dates on the baking powder and soda to make sure they’re contemporary.
Sugar – I take advantage of granulated sugar however gentle brown sugar will work, too.
Eggs and Vanilla – When you consider it, carry the eggs to room temperature earlier than you begin.
Vegetable Oil – Changing butter with oil ends in extra tender, moist baked items. Use a neutral-flavored oil, like canola.
Buttermilk – When you don’t have buttermilk within the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of standard milk. After 5 minutes, stir, and it’s prepared to make use of! I’ve used this substitute in recipes from buttermilk pancakes to brownies with nice outcomes.
Strawberries – These muffins end up one of the best with contemporary, in-season strawberries. Nevertheless, you may make them year-round with frozen berries (guarantee they’re totally thawed and drained). Cube the strawberries in order that they’re simpler to mash.
Powdered Sugar – Additionally known as confectioner’s sugar, to mix with milk (any form) for the glaze.
The best way to Make Strawberry Buttermilk Muffins
Observe the steps beneath to make tender, tender strawberry buttermilk muffins from scratch. Scroll right down to the recipe card after the submit for the printable directions.
Combine the moist components.Add to the dry components.
Combine the dry and moist components individually. Begin by whisking the flour, baking powder, baking soda, salt, and sugar in a single bowl. Subsequent, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a nicely within the middle of the flour combination, pour within the moist combination, and stir to make the batter. Watch out to not overmix.
Mash the strawberries.Fold the berries into the batter.
Add the strawberries. Gently mash the diced strawberries utilizing a fork. You don’t need them puréed; there ought to be a pleasant mixture of mashed with chunks of strawberries. After, fold the berries into the muffin batter.
Fill the pan and bake.Cool after which glaze.
Bake. Divide the batter between the wells of a lined muffin tin, so every liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes till a toothpick caught within the middle of a muffin comes out clear. Cool the muffins fully on a wire rack earlier than you glaze them.
Add the glaze. Lastly, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. As soon as that’s set, take pleasure in!
Recipe Suggestions
Use room temperature components. I prefer to take components like buttermilk and eggs out of the fridge forward of time. Room-temperature components mix extra easily into the batter.
Don’t overmix. Overmixing results in dense, powerful muffins. Combine the moist and dry components simply till the batter comes collectively.
Use an ice cream scoop. Utilizing an ice cream scoop is such a simple approach to portion muffin batter into the liners. It’s fast and all of the muffins bake to the identical measurement.
Cool earlier than you glaze. Transfer the muffins from the muffin tin and onto a wire rack. They should cool fully earlier than you add the glaze, in any other case the glaze will soften proper off.
Use completely different fruit. You may make this recipe with any berries you’d like, corresponding to blueberries, raspberries, and blackberries. You could possibly additionally use diced peaches, rhubarb, or one other fruit that’s in season.
Add a streusel. As an alternative of a glaze, prime the muffin batter with a selfmade streusel topping earlier than baking.
The best way to Retailer
At room temperature. Retailer these strawberry buttermilk muffins in an hermetic container on the counter for as much as 3 days.
Freeze. You may freeze these muffins for as much as 3 months. Thaw the muffins at room temperature while you’re able to serve.
These tender and moist strawberry buttermilk muffins studded with contemporary, juicy strawberries are the easiest way to brighten up a breakfast desk! End them with a creamy glaze for the right summertime deal with.
Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups contemporary strawberries, diced
Glaze
1 cup powdered sugar
2 tablespoons milk
Preheat the oven to 375°F. Line a muffin tin with liners. Put aside.
In a big bowl whisk collectively flour, baking powder, baking soda, salt, and sugar. Put aside.
Whisk collectively the eggs, vanilla, oil, and buttermilk in a medium bowl. Make a nicely within the middle of dry components and pour within the moist components. Stir to mix.
Place the diced strawberries right into a bowl and frivolously mash the strawberries utilizing a fork or a pastry cutter. The tip outcome ought to embrace each strawberry items in addition to mashed berries. Fold the strawberries into muffin batter.
Fill every liner 2/3 full and bake for 15-18 minutes, or till a toothpick inserted into the middle comes out clear.
Take away the muffins from the tin and permit to chill on a wire rack.
To organize icing, whisk collectively powdered sugar and milk till clean. Drizzle glaze on prime of muffins.
Notes
Retailer hermetic for as much as 3 days for greatest freshness.
