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

Grace Parisi
September 2013


Recipe Summary test

15 mins
50 mins
Makes 24 muffins


Ingredient Checklist


Instructions Checklist
  • 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.

Make Ahead

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