Description
These tender and moist strawberry buttermilk muffins studded with fresh, juicy strawberries are the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
Ingredients
Scale
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 fresh strawberries, diced
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 375°F. Line a muffin tin with liners. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- Whisk together the eggs, vanilla, oil, and buttermilk in a medium bowl. Make a well in the center of dry ingredients and pour in the wet ingredients. Stir to combine.
- Place the diced strawberries into a bowl and lightly mash the strawberries using a fork or a pastry cutter. The end result should include both strawberry pieces as well as mashed berries. Fold the strawberries into muffin batter.
- Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the tin and allow to cool on a wire rack.
- To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle glaze on top of muffins.
Notes
- Store airtight for up to 3 days for best freshness.
