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.
- 2/3 cup granulated sugar
- 1/4 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 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) flour (can sub in 1 cup whole wheat or spelt flour or 1/2 cup almond flour)
- 1/2 cup crushed freeze dried strawberries (about .5 ounces)
- 1 cup (about 5 ounces) finely diced ripe strawberries
- Coarse sugar, for sprinkling
- Preheat the oven to 350ºF and place parchment paper liners in a 12 cup muffin tin (see note for extra big and tall muffins)
- Add sugar, salt, baking powder, and baking soda to a large bowl and whisk together. Then add the eggs, buttermilk, olive oil, vanilla extract and almond extract to the bowl and whisk together until well combined.
- Add in the flour and freeze-dried strawberries and fold together until almost fully combined. Fold in the fresh strawberries.
- Scoop ¼ cup batter into each muffin cup.
- Sprinkle about 2 teaspoons of coarse sugar on the top of each.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool slightly before serving.
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 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.
Keywords: Buttermilk Strawberry Muffins