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Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite. Strawberry-Ricotta […] LEGGI TUTTO
As simple as they are delicious, these Southern classic-inspired scones include every flavor of the beloved cake but in quick bread form. Bursting with fruity banana, lightly tangy pineapple, and toasted, crunchy pecans, these scones balance perfectly between decadence and light, fresh flavors. Finished with a classic Vanilla Cream Cheese Glaze, it’ll almost be like […] LEGGI TUTTO
This chocolate peanut-swirled banana bread is irresistibly moist and soft, thanks to ripe bananas and sour cream. A generous swirl of Bonne Maman® Peanut Chocolate Spread adds rich, nutty sweetness to every bite. Easy to whip up and guaranteed to be a crowd-pleaser, this loaf is perfect for any occasion.
Chocolate Peanut-Swirled Banana Bread
1⅔ cups (208 grams) all-purpose flour¾ teaspoon (2.25 grams) kosher salt½ teaspoon (2.5 grams) baking soda¼ teaspoon (1.25 grams) baking powder1 cup (240 grams) mashed ripe banana (3 to 4 medium bananas)¾ cup (165 grams) firmly packed light brown sugar¼ cup (56 grams) neutral oil¼ cup (60 grams) sour cream, room temperature2 large eggs (100 grams), room temperature2 tablespoons (28 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (66 grams) plus 2 tablespoons (33 grams) Bonne Maman® Peanut Chocolate Spread
Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.In a medium bowl, whisk together flour, salt, baking soda, and baking powder.In a large bowl, whisk together banana, brown sugar, oil, sour cream, eggs, melted butter, and vanilla. Gently stir in flour mixture just until combined and no dry spots remain.Transfer one-third of batter (about 1 cup or 281 grams) to a small bowl; stir in ¼ cup (66 grams) peanut chocolate spread. Using a 1½-tablespoon spring-loaded scoop, scoop batters into prepared pan in alternating pattern. Spoon remaining 2 tablespoons (33 grams) spread on top of batter; using a skewer or wooden pick, gently swirl spread into batter.Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 10 minutes, loosely covering with foil during final 15 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days. LEGGI TUTTO
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.
This recipe was originally created in 2017, but the images and helpful tips have been updated in 2025. The recipe remains the same.
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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.
Why I Love These Strawberry Buttermilk Muffins
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.
Ingredients You’ll Need
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.
How to Make Strawberry Buttermilk Muffins
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 wet ingredients.
Add to the dry ingredients.
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.
Mash the strawberries.
Fold the berries into the batter.
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.
Fill the pan and bake.
Cool and then glaze.
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!
Recipe Tips
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.
How to Store
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.
More Strawberry Recipes
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Strawberry Buttermilk Muffins
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Author: Shelly
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Yield: 12 large muffins, or 18 standard size muffins 1x
Category: Muffins
Method: Oven
Cuisine: American
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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
Scale
1x2x3x
Muffins
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
Glaze
1 cup powdered sugar
2 tablespoons milk LEGGI TUTTO
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