Strawberry Buttermilk Muffins Recipes

STRAWBERRY-BUTTERMILK MUFFINS

Strawberry-Buttermilk Muffins image

Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 16

Number Of Ingredients 14

Ingredients

2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla
1 egg
1 cup chopped fresh strawberries
1/3 cup packed brown sugar
3 tablespoons butter, melted
1/4 teaspoon ground ginger
1/2 cup Gold Medal™ all-purpose flour
1/3 cup sliced almonds, toasted*

Steps:

Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.

Nutrition Facts : Fat 2, ServingSize 1 Muffin, TransFat 0 g

STRAWBERRY BUTTERMILK MUFFINS

Strawberry Buttermilk Muffins image

This is a variation on the blueberry muffin I have posted. Great for when strawberries are fresh and in abundance!

Provided by breezermom

Categories Quick Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter, melted and cooled
1 1/4 cups sugar
1/4 teaspoon salt
2 large eggs, brought to room temperature
1 teaspoon vanilla extract
1/2 orange, zest of
2 1/3 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon nutmeg, ground
1/2 teaspoon cinnamon
1 cup strawberry, fresh, roughly chopped
1/2 cup buttermilk
2 tablespoons cinnamon
1/4 cup sugar

Steps:

Preheat the oven to 375 degrees.
Whisk the melted butter, 1 1/4 cups sugar, salt, eggs, vanilla and orange zest together in a bowl. Sift the flour, baking powder, nutmeg, and 1/2 tsp cinnamon over the butter mixture. Stir together.
Add the berries to the mix and gently fold a few times.
Add the buttermilk and gently mix together.
Scoop out the dough into paper lined muffin pans. This will make 6 jumbo muffins or 12 standard sized muffins.
Combine the remaining 2 tbsp cinnamon with the remaining 1/4 cup sugar and sprinkle on top of the muffins.
Bake for 20 minutes (for standard sized muffins) or 35 minutes (for jumbo sized muffins.).

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