Buttermilk muffins are so tender and fluffy, you will never want to go back to using regular milk. With a rich buttery crumb and a crisp sugary top, these strawberry muffins are even better than your favorite coffee shop. Another great thing about this buttermilk muffin recipe is that it’s simple to make with easy-to-find ingredients. I’m sharing step-by-step photos, plus cooking and ingredient tips for making this buttermilk muffin recipe below, or you can click the Jump to Recipe button above if you’re ready to get cooking my Strawberry Buttermilk Muffins. You’ll want to pin this buttermilk strawberry muffins recipe for strawberry season!
More muffin recipes like these strawberry muffins:
- Almond Flour Banana Chocolate Chip Muffins
- Gluten-Free Chocolate Chip Muffins
- Lemon Gluten-Free Muffins
- Whole Wheat Oatmeal Chocolate Chip Muffins
- Instant Pot Cornbread Muffins
What you need to make strawberry buttermilk muffins
To make these strawberry buttermilk muffins, you’ll need the following ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup buttermilk* (you can use either full fat or light buttermilk in this recipe. I have used both, and they turned out delicious both ways)
- ½ cup unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- ¾ cup white sugar
- ¼ cup light brown sugar, packed
- 1 cup diced strawberries
- 2 tablespoons turbinado sugar
*Why is buttermilk used in this strawberry muffins recipe?
Buttermilk is a great ingredient to use in baked goods. It is slightly acidic, and reacts with the baking soda in this buttermilk muffin recipe to create extra fluffy and tender muffins. The buttermilk strawberry muffins don’t taste sour or tangy; instead, they have a buttery sweet flavor!
*What to use instead of buttermilk in this buttermilk muffin recipe
If you do not have buttermilk on hand, don’t fret! You can make your own buttermilk to use in these buttermilk muffins. To make your own buttermilk, mix ¾ cup milk with 2 ½ teaspoons of plain vinegar (or lemon juice), and allow it to sit for about 10 minutes before adding it to the recipe. Note: the milk will curdle slightly.
How to make buttermilk strawberry muffins
To make these buttermilk strawberry muffins, start by preheating the oven to 350 degrees F. Add a muffin liner into each cup of a 12-cup muffin pan.
Next, add the flour, baking soda, baking powder, and salt to a large mixing bowl and stir well to combine.
In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla to the bowl and stir them into the whisked egg.
Add the buttermilk and melted butter to the egg mixture. Whisk together until no lumps remain.
Now, pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth, but be careful not to overmix.
It’s time to add the berries into this strawberry muffins recipe! First, place your diced fresh strawberries in a bowl or shallow dish. Add a small pinch of flour to the diced strawberries, tossing gently. This will help suspend the strawberries in the muffin batter while they bake (so they don’t all sink to the bottom of the muffin cup). Set aside a few tablespoons of strawberries to sprinkle on top of the muffins in a minute. Add the remaining strawberries to the muffin batter and gently fold them in.
Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin tin, filling each cup to just below the top of the muffin liner.
Sprinkle a few of the reserved strawberry pieces on top of each muffin, followed by a generous pinch of turbinado sugar.
Bake the buttermilk muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean.
Allow the buttermilk strawberry muffins to cool in the muffin tin for about 5 minutes, and then remove them to a cooling rack.
These strawberry muffins are great for breakfast, dessert, or tea time.
I love how the buttermilk in this buttermilk muffin recipe makes them so fluffy, with a wonderful buttery crumb!
Not just strawberries – you can adapt this recipe with your other favorite berries as well! Raspberries, blackberries, and blueberries are all delicious in buttermilk muffins.
Here’s the Strawberry Buttermilk Muffins recipe! If you enjoy it and find it as easy as we do, please leave a rating on the recipe to let others know. Enjoy!
Strawberry Buttermilk Muffins
Buttermilk muffins are so tender and fluffy, you will never want to go back to using regular milk. With a rich buttery crumb and a crisp sugary top, these strawberry muffins are even better than your favorite coffee shop. Another great thing about this buttermilk muffin recipe is that it's simple to make with easy-to-find ingredients. Save this buttermilk strawberry muffins recipe for strawberry season!
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 eggs
- ¾ cup buttermilk*
- ½ cup unsalted butter, melted
- 1 ½ teaspoons vanilla extract
- ¾ cup white sugar
- ¼ cup light brown sugar, packed
- 1 cup diced strawberries
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350 degrees F. Add a muffin liner to each cup of a 12-cup muffin pan.
- Add the flour, baking soda, baking powder, and salt to a large mixing bowl and stir well to combine.
- In a separate large mixing bowl, whisk the eggs. Add the sugar and vanilla, and stir them into the whisked egg. Add the buttermilk and melted butter to the egg mixture and whisk together until no lumps remain.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, stir the wet ingredients into the dry ingredients until the batter is fully combined and smooth. Don’t overmix.
- Add a small pinch of flour to the diced strawberries to help suspend them in the muffins. Set aside a few tablespoons of strawberries to sprinkle on top of the muffins later. Add the remaining strawberries to the muffin batter and gently fold them in.
- Using a large cookie scoop or ice cream scoop, spoon the batter into the prepared muffin cups. Fill each cup to just below the top of the muffin liner.
- Sprinkle a few of the reserved strawberry pieces on top of each muffin, followed by a generous pinch of turbinado sugar.
- Bake the muffins in the preheated oven for 23-25 minutes, until the top springs back when touched, and a toothpick inserted into the muffin comes out clean.
- Allow the muffins to cool in the muffin tin for about 5 minutes, and then remove them to a cooling rack.
Notes
*Ingredient Tips:
- You can use either full fat or light buttermilk in this buttermilk muffin recipe. I have used both, and the muffins come out deliciously both ways.
- If you do not have buttermilk on hand, you can make your own buttermilk. To do this, mix ¾ cup milk with 2 ½ teaspoons of plain vinegar or lemon juice, and allow it to sit for about 10 minutes before adding it to the recipe. Note: the milk will curdle slightly.
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