- 1 pound strawberries, hulled and chopped
- 1/2 cup plus 2 tablespoons sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 3/4 cup canola oil
- 2 large eggs
How to make this recipe
Preheat the oven to 375° and line two 12-cup muffin tins with paper liners. In a medium bowl, toss the strawberries with the 2 tablespoons of the sugar and let stand for 10 minutes.
In another bowl, whisk the remaining 1/2 cup of sugar with the flour, baking powder, baking soda and salt. In a large bowl, whisk the buttermilk with the oil and eggs. Quickly whisk in the dry ingredients. Using a rubber spatula, fold in the strawberries along with any accumulated juices.
Fill the muffin cups about three-fourths full with batter. Bake in the center of the oven for about 30 minutes, until golden and puffed and a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the tins for about 10 minutes, then transfer to a rack to cool completely. Serve warm or at room temperature.
The muffins can be kept at room temperature for up to 2 days or frozen for up to 1 month.