Strawberry Buttermilk Muffins

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4.50 from 2 votes

This easy buttermilk muffins has fresh strawberries folded into the batter.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 158kcal

Author: Heather Perine

Ingredients

Streusel Topping:

1/3 cup brown sugar (71 g)
1/4 cup all purpose flour (30 g)
1/2 tsp cinnamon
2 Tbs. butter (28 g) softened

For the muffins

2 1/2 cups all purpose flour (300 g)
3/4 cup granulated sugar (149 g)
2 tsp. baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg lightly beaten
3/4 cup buttermilk (168 g)
2/3 cup canola oil (132 g)
1 tsp vanilla extract
2 cups chopped strawberries (334 g)

Instructions

Preheat oven to 375 degrees.
Butter muffin tins or use muffin liners.
In a small bowl, combine the streusel ingredients. Blend until mixture is crumbly.
Whisk together egg, buttermilk, oil, and vanilla.
In another bowl, combine flour, sugar baking powder, baking soda, and salt
Gently fold in berries.
Fold wet ingredients into dry.
Fill each muffin cup to the top.
Sprinkle the streusel over tops of muffins.
Bake for about 20 minutes, or until the edges of the muffins are golden brown.

Notes

Measure your flour correctly – Measuring your flour wrong is one reason why homemade muffins don’t come out fluffy and moist like they do as a bakery. The best way is to use a scale and measure by weight. I still love to measure by volume, as I am sure most American home bakers do. So if you do use your measuring cups, then be sure to first fluff up the flour. Then scoop with a spoon into the cup and then level off with a flat edge. For more on how and why to measure your flour you can read this post.
Prepare your pans first. You want to make sure to get those ready before you start measuring. I like to use liners for my muffins and then also spray the top of the pans with non-stick cooking spray. You don’t have to use liners, but then make sure the wells and the top of the tin are sprayed well. But you don’t want your batter sitting around while you get your pans ready, so do this first.
Do not overmix. Once you add the wet ingredients to the dry ingredients, you want to make sure to mix just until the flour is mixed in. If you keep mixing, then you activate the gluten protein in the flour which can make your muffins tough and chewy. And cause “tunneling” which are these long holes throughout your muffins. So. Do. Not. Overmix. Ok? Ok.
Test for doneness. It can be tough to tell if your muffins are done. I like to use a toothpick inserted into a muffin in the middle of the tin and look for moist crumbs clinging to the toothpick. If you see batter still then pop them into the oven for a few minutes.
Cool on a cooling rack. Once you have taken your muffins out of the oven you want to move them from a tin to a cooling rack. If you leave the muffins in the tin, then the heat from the tin will cause them to continue to bake possibly causing them to overbake.

Nutrition