Homemade Strawberry Muffins

Spring into berry season with a batch of freshly baked Strawberry Muffins! Made with simple and inexpensive ingredients with wonderfully easy to follow steps, you’re going to love making these easy-peasy muffins!

Course Breakfast

Cuisine American

Keyword homemade muffins, strawberry muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings Muffins

Calories 275kcal

Author Jennifer

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups brown sugar
½ cup unsalted butter, softened 1 stick
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk
1 ½ cups fresh chopped strawberries plus 1/4 cup to press on top

Instructions

Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
Mix flour mixture until just combined.
MUFFIN BATTER WILL BE THICK!
Gently, fold in strawberries.
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.
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.
Let muffins cool for 5-10 minutes before enjoying!

Notes

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!

Nutrition