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.
More Breakfast Pastries
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 It
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.
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