Strawberry Muffins

Very light and not too sweet, these muffins are great for breakfast or brunch. Fresh pineapple and a bit of shredded coconut are a lovely alternative to the strawberries.


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  • Servings: Makes 24 muffins

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  • 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

  1. 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.

  2. 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.

  3. 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.

Make Ahead

The muffins can be kept at room temperature for up to 2 days or frozen for up to 1 month.

Contributed By Published September 2013

489061 recipes/strawberry-muffins 2013-12-06T23:52:06+00:00 Grace Parisi spring|baking|barbecue-cookout|breads-rolls-and-muffins|20-for-a-crowd|vegetarian|web-exclusive september-2013,grace parisi,strawberry muffins,breakfast pastry,fruit muffin recipe,summer muffin recipe recipes,strawberry-muffins 489061

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