Description
Celebrate strawberry season with these Buttermilk Strawberry Muffins. Made in one bowl and quick to make, they are a welcome addition to the breakfast table.
Ingredients
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/2 cup light olive oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-1/4 cups (270 grams) all-purpose flour (see note)
- 1/2 cup crushed freeze-dried strawberries (about 1/2 ounce bag)
- 1 cup (about 5 ounces) finely diced ripe strawberries
- Coarse sugar, for sprinkling
Instructions
- Preheat the oven to 350ºF and place parchment paper liners in a 12-cup muffin tin (see note for extra big and tall muffins).
- In a large bowl, whisk together the sugar, baking powder, baking soda, and salt. Add in the eggs, buttermilk, olive oil, vanilla extract, and almond extract and whisk together until combined.
- Add in the flour and freeze-dried strawberries and fold it in until it’s almost mixed together.
- Add in the fresh strawberries and finish folding together until combined. Do not overmix.
- Scoop ¼ cup batter into each paper muffin liner.
- Sprinkle each muffin with about 2 teaspoons of coarse sugar.
- Bake in the preheated oven until the muffins are set and a toothpick inserted in the middle of a muffin comes out clean, 18-20 minutes. If the muffin edges are browning unevenly, rotate the pan halfway through baking.
- Let cool slightly before serving.
Notes
Weighing your flour is the most accurate way to measure. If you aren’t going to weigh it, make sure to spoon it into the cup, and then level it off. If you scoop the flour out with the measuring cup and then level, it could change the outcome of the final product.
To add additional nutrition, you can sub in 1 cup whole wheat or spelt flour or ½ cup almond flour in place of the all-purpose flour.
To crush the freeze-dried strawberries, either crush them with your hands while they are still in the bag or roll them with a rolling pin. They shouldn't be a powder, just crumbled.
Want extra big and tall strawberry muffins? Check out the paragraph written above about scooping the muffins with extra batter and spacing them out on two muffin trays.
If you are using a muffin scooper, use a 2-ounce portion to get 1/4 cup.