Strawberry Buttermilk Muffins | Cookies & Cups

Why I Love These Strawberry Buttermilk Muffins

• Recent strawberries. Summer time is my favourite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. However don’t let that cease you from making them year-round, as they prove fairly nice with frozen berries, too.
• Simple. The muffin batter is fast and simple, needing just a few frequent pantry elements and minutes to organize. Have these muffins within the oven in 20 minutes or much less for a scrumptious breakfast or snack.
• Gentle and fluffy. Buttermilk provides these muffins a brilliant moist, tender texture that makes them additional gentle and fluffy. It additionally affords a touch of tang to steadiness out the sweetness of the strawberries.

• Dry Substances: All-purpose flour, baking powder, baking soda, and salt. Verify the expiry dates on the baking powder and soda to make sure they’re recent.
• Sugar – I exploit granulated sugar however gentle brown sugar will work, too.
• Eggs and Vanilla – When you consider it, convey the eggs to room temperature earlier than you begin.
• Vegetable Oil – Changing butter with oil leads to extra tender, moist baked items. Use a neutral-flavored oil, like canola.
• Buttermilk – When you don’t have buttermilk within the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of standard milk. After 5 minutes, stir, and it’s prepared to make use of! I’ve used this substitute in recipes from buttermilk pancakes to brownies with nice outcomes.
• Strawberries – These muffins prove the very best with recent, in-season strawberries. Nonetheless, you may make them year-round with frozen berries (guarantee they’re totally thawed and drained). Cube the strawberries in order that they’re simpler to mash.
• Powdered Sugar – Additionally referred to as confectioner’s sugar, to mix with milk (any variety) for the glaze.

The right way to Make Strawberry Buttermilk Muffins

Observe the steps beneath to make comfortable, tender strawberry buttermilk muffins from scratch. Scroll right down to the recipe card after the publish for the printable directions.

Recipe Ideas

• Use room temperature elements. I prefer to take elements like buttermilk and eggs out of the fridge forward of time. Room-temperature elements mix extra easily into the batter.
• Don’t overmix. Overmixing results in dense, powerful muffins. Combine the moist and dry elements simply till the batter comes collectively.
• Use an ice cream scoop. Utilizing an ice cream scoop is such a straightforward solution to portion muffin batter into the liners. It’s fast and all of the muffins bake to the identical measurement.
• Cool earlier than you glaze. Transfer the muffins from the muffin tin and onto a wire rack. They should cool fully earlier than you add the glaze, in any other case the glaze will soften proper off.
• Use completely different fruit. You can also make this recipe with any berries you’d like, akin to blueberries, raspberries, and blackberries. You would additionally use diced peaches, rhubarb, or one other fruit that’s in season.
• Add a streusel. As an alternative of a glaze, prime the muffin batter with a do-it-yourself streusel topping earlier than baking.

The right way to Retailer

• At room temperature. Retailer these strawberry buttermilk muffins in an hermetic container on the counter for as much as 3 days.
• Freeze. You’ll be able to freeze these muffins for as much as 3 months. Thaw the muffins at room temperature once you’re able to serve.