Homemade Strawberry Muffins
These Homemade Strawberry Muffins will make you forget that store-bought options even exist!
Let’s just get one thing out in the open…I love strawberries. Every year, once summertime hits, I know exactly what that means. Fresh strawberries that satisfy that taste that I’ve been waiting for months and months for is here!
And while I’ll buy store bought strawberries all year long for that taste, there’s just something about picking those freshly ripened strawberries and baking with them that takes this Homemade Strawberry Muffin recipe from good to great.
As a matter of fact, I always have to start out with more strawberries that my recipe calls for because I end up taste testing quite a bit during the mixing process. It’s important to make certain the strawberries are ripe and perfect for cooking, right?
If you are craving a truly memorable muffin flavor that you won’t find anywhere else, this Homemade Strawberry Muffin recipe is the one for you. They are delicious hot from the oven, or later in the afternoon with a dollop of cream…no matter how you want to eat these strawberry muffins, there’s no doubt in my mind that you’ll find it incredibly hard to stop at just one!
HOW TO MAKE STRAWBERRY MUFFINS
HOW TO MAKE YOUR OWN BUTTERMILK: I love using buttermilk in my muffin recipes because it makes the muffins super soft and tender. I usually, just buy a small carton of buttermilk but if you don’t have buttermilk in your fridge, no worries. You can simply make your own homemade buttermilk with only two simple ingredients. All you will need is some milk and lemon juice. I have posted a step-by-step guide on how to make homemade buttermilk here, it’s super simple!
MUFFIN BATTER WILL BE THICK: The muffin batter will be THICK, do not add any additional buttermilk.
SCOOPING THE BATTER: To make sure that every muffin is the same size, I like to use an ice cream scooper to fill the muffin batter into each muffin tin.
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- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups brown sugar
- 1/2 (1 stick) cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh, chopped strawberries, plus 1/4 cup to press on top
PRE-STEP: Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
STEP 3: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!
STEP 4: Gently, fold in strawberries.
STEP 5: Using an ice cream scooper, scoop muffin batter into prepared muffin tins. Using the 1/4 cup of the strawberries you have leftover, press a few of them into the tops of each muffin.
STEP 6: Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
STEP 7: Let muffins cool for 5-10 minutes before enjoying!
*STORE: In an airtight container at room temperature for up to 5 days. Muffins can be frozen for up to 3 months.
* DON'T HAVE BUTTERMILK? No problem, you can make homemade buttermilk with just a few simple ingredients. Click here for my step-by-step guide and recipe on how to make homemade buttermilk!
Amount Per Serving: Calories: 252 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 285mg Carbohydrates: 40g Fiber: 1g Sugar: 20g Protein: 4g