Farmstyle Buttermilk Strawberry Muffins
Large, moist buttermilk strawberry muffins are loaded with fresh strawberries and perfect for leisurely weekend breakfasts or brunch!
Print
Pin
Servings: 9 Muffins
Ingredients
- 2 ½ C flour
- 2 C fresh strawberries, quarter and sliced
- 1 C sugar
- 6 Tbsp butter, room temperature
- ½ C buttermilk
- 1 large egg, room temperature
- 2 tsp baking powder
- 1 ½ teaspoon vanilla
- ½ teaspoon salt
- ¼ teaspoon baking soda
For Strawberries
- 3 tablespoon sugar
- 1 teaspoon lemon juice
- ½ tsp vanilla
- ⅛ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees Fahrenheit. Generously butter muffin tin. (Recipe makes 9 muffins.)
- Quarter and slice strawberries and place in a medium bowl. Cover with 3 tablespoon sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla and ⅛ teaspoon cinnamon. Toss and set aside.
- Using a mixer, cream butter and sugar. Add egg and vanilla. Mix on low just until incorporated.
- In a medium mixing bowl, mix together four and all dry ingredients.
- With mixer on low, alternately add a little flour mixture and then buttermilk to creamed butter and sugar until all ingredients are incorporated. Batter will be thick like a dough.
- Strain strawberries. In muffin tin, spoon 1 tablespoon of muffin dough into bottom of tin. Add one spoon of strawberries (4-5 slices). Press gently into dough. Add enough dough to cover top of strawberries without overfilling cup. Top with 4-5 more strawberry slices. Press gently into dough again.
- Bake for 25 minutes or until golden brown. Tops should bloom out and slightly spread. Let muffins cool in tin for 5 minutes before removing.