Strawberry Muffins
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- Prep Time 15 minutes
- Total Time 35 minutes
- Yield Makes 12 muffins
Ingredients
- 1 1/2 cups sliced strawberries
- 1/3 cup plus 1 tablespoon sugar
- 1 1/4 cups all-purpose flour (spooned and leveled)
- 1/2 cup whole-wheat flour (spooned and leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup low-fat buttermilk
- 1/4 cup light olive oil or vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Directions
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Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
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In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
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Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
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Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
These muffins taste like moist cardboard. Do not make.
Love! I also made substitutions, but I have what might be the perfect template recipe for me, now. Taking the good suggestions here, I changed out oil for coconut oil, buttermilk for 1/2c milk plus 1/2 c plain yogurt, and I also switched the vanilla for almond extract. And raspberries instead of strawberries...and an extra 1/2c of milk. And turbinado sugar sprinkled on top before baking. So, basically, I changed almost everything, haha. But, wow, they are awesome.
Fantastic! (I also used coconut oil.)
I love these, and my kids love these. Great to send to school. After making these several times, I reduced salt to 1/4 tsp, used organic coconut oil, and did half whole wheat flour/ half all- purpose- both King Arthur. Yummy!
I make a lot of muffins, this is the first time any muffins did not come out.....they went right in the trash.
I love these and even my picky husband loves them! I changed the recipe a little. I use only about 1/4 c white flour and for the rest I use whole wheat. I also use 1/2 c skim milk and a 1/2 c non fat plain yogurt in replace of the buttermilk. I think it gives it a more solid structure but still keeps them really moist. Sometimes I also add some blueberries. Great recipe!
These are delicious!!! And very easy! The strawberry flavor is fantastic and I love that the recipe uses whole wheat flour. I might use more wheat flour next time. The muffins didn't hold up quite as well when the liner is pulled off...they didn't look like the picture, but taste is my priority and they win in that department!!
I have made a lot of muffins, this one turned out bad. They tasted very salty and had a strange texture.
I didn't have whole-wheat flour so I just used 1 3/4 cups all-purpose flour. Maybe this change ruined the recipe because the muffins were disappointing. Even after cooking them longer than the recommended 17 minutes the inside still didn't cook through. I'll try this again and follow the recipe exactly as written
These were a huge hit! I added an extra 2 TBS of sugar and sprinkled the tops with Turbinado sugar prior to baking. Delicious and my kids loved them.
I have made these muffins twice because I really wanted to like them but both times I was disappointed. They tasted more salty than sweet and had an unpleasant grainy texture.
I made these muffins twice and both times i was disappointed. They tasted more salty than sweet and had an unpleasant grainy texture.
Really tasty muffin. Very happy with this recipe!
I made these tonight with Rainier cherries instead of strawberries and a couple of tablespoons of ground flaxseed - they turned out amazingly!