These light, fluffy strawberry buttermilk muffins are bursting with fresh, juicy strawberries, balanced with a touch of tang. They’re the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
I love picking fresh strawberries in the summer to use in my favorite strawberry recipes, from strawberry bread to strawberry buckle, and more.
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Baking isn’t just for the holidays and colder months. I can’t wait to dive into summer with treats like blueberry muffins, zucchini muffins, and these strawberry buttermilk muffins made with fresh, seasonal ingredients. These muffins are SUPER moist and light thanks to the buttermilk, bursting with juicy mashed strawberries in every bite. Enjoy these muffins warm from the oven or wait and top them with glaze to make them a little sweeter. They’re hard to resist either way.
- Fresh strawberries. Summer is my favorite time to bake these strawberry muffins, when berries are ripe, juicy, and in season. But don’t let that stop you from making them year-round, as they turn out pretty great with frozen berries, too.
- Easy. The muffin batter is quick and easy, needing only a few common pantry ingredients and minutes to prepare. Have these muffins in the oven in 20 minutes or less for a delicious breakfast or snack.
- Soft and fluffy. Buttermilk gives these muffins a super moist, tender texture that makes them extra light and fluffy. It also offers a hint of tang to balance out the sweetness of the strawberries.
Almost all the ingredients in this recipe are pantry staples, plus fresh or frozen berries and buttermilk. Check out my notes below, and scroll to the recipe card for the printable ingredients list and full recipe details.
- Dry Ingredients: All-purpose flour, baking powder, baking soda, and salt. Check the expiry dates on the baking powder and soda to ensure they are fresh.
- Sugar – I use granulated sugar but light brown sugar will work, too.
- Eggs and Vanilla – If you think of it, bring the eggs to room temperature before you start.
- Vegetable Oil – Replacing butter with oil results in more tender, moist baked goods. Use a neutral-flavored oil, like canola.
- Buttermilk – If you don’t have buttermilk in the fridge, make homemade buttermilk by combining 1 tablespoon of lemon juice or vinegar with a scant cup of regular milk. After 5 minutes, stir, and it’s ready to use! I’ve used this substitute in recipes from buttermilk pancakes to brownies with great results.
- Strawberries – These muffins turn out the best with fresh, in-season strawberries. However, you can make them year-round with frozen berries (ensure they’re fully thawed and drained). Dice the strawberries so that they’re easier to mash.
- Powdered Sugar – Also called confectioner’s sugar, to combine with milk (any kind) for the glaze.
Follow the steps below to make soft, tender strawberry buttermilk muffins from scratch. Scroll down to the recipe card after the post for the printable instructions.
- Mix the dry and wet ingredients separately. Start by whisking the flour, baking powder, baking soda, salt, and sugar in one bowl. Next, beat the eggs with vanilla, oil, and buttermilk in a separate bowl. Make a well in the center of the flour mixture, pour in the wet mixture, and stir to make the batter. Be careful not to overmix.
- Add the strawberries. Gently mash the diced strawberries using a fork. You don’t want them puréed; there should be a nice mix of mashed with chunks of strawberries. After, fold the berries into the muffin batter.
- Bake. Divide the batter between the wells of a lined muffin tin, so each liner is about ⅔ full. Bake the muffins at 375ºF for 15-18 minutes until a toothpick stuck in the center of a muffin comes out clean. Cool the muffins completely on a wire rack before you glaze them.
- Add the glaze. Finally, whisk powdered sugar with milk to make the glaze, and drizzle it over the muffins. Once that’s set, enjoy!
- Use room temperature ingredients. I like to take ingredients like buttermilk and eggs out of the fridge ahead of time. Room-temperature ingredients combine more smoothly into the batter.
- Don’t overmix. Overmixing leads to dense, tough muffins. Mix the wet and dry ingredients just until the batter comes together.
- Use an ice cream scoop. Using an ice cream scoop is such an easy way to portion muffin batter into the liners. It’s quick and all the muffins bake to the same size.
- Cool before you glaze. Move the muffins from the muffin tin and onto a wire rack. They need to cool completely before you add the glaze, otherwise the glaze will melt right off.
- Use different fruit. You can make this recipe with any berries you’d like, such as blueberries, raspberries, and blackberries. You could also use diced peaches, rhubarb, or another fruit that’s in season.
- Add a streusel. Instead of a glaze, top the muffin batter with a homemade streusel topping before baking.
- At room temperature. Store these strawberry buttermilk muffins in an airtight container on the counter for up to 3 days.
- Freeze. You can freeze these muffins for up to 3 months. Thaw the muffins at room temperature when you’re ready to serve.
Description
These tender and moist strawberry buttermilk muffins studded with fresh, juicy strawberries are the best way to brighten up a breakfast table! Finish them with a creamy glaze for the perfect summertime treat.
Ingredients
Muffins
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- granulated sugar
- eggs
- vanilla extract
- vegetable oil
- buttermilk
- fresh strawberries, diced
Glaze
- powdered sugar
- milk
Instructions
- Preheat the oven to 375°F. Line a muffin tin with liners. Set aside.
- In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- Whisk together the eggs, vanilla, oil, and buttermilk in a medium bowl. Make a well in the center of dry ingredients and pour in the wet ingredients. Stir to combine.
- Place the diced strawberries into a bowl and lightly mash the strawberries using a fork or a pastry cutter. The end result should include both strawberry pieces as well as mashed berries. Fold the strawberries into muffin batter.
- Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the tin and allow to cool on a wire rack.
- To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle glaze on top of muffins.
Notes
- Store airtight for up to 3 days for best freshness.
