Fresh Strawberry Muffins

These Fresh Strawberry Muffins are a delightful treat that balances tender crumb with bursts of fruity sweetness. The batter is enriched with buttermilk and margarine for a moist texture, while ground cinnamon adds a subtle warmth that complements the berries perfectly. Ideal for a leisurely weekend breakfast, a picnic snack, or an afternoon tea accompaniment, these muffins bring a homemade charm to any table. The recipe yields a generous batch, making it perfect for sharing with family and friends. They are best enjoyed fresh from the oven when the aroma is most potent, but they also hold up well for lunchboxes. Simple ingredients and straightforward mixing make this a reliable recipe for bakers of all skill levels.

Cooking Method: Baking

Cuisine: Global

Courses: Baked Goods

Difficulty: Intermediate

Servings: 18

Calories: 851.3

Dietary: Vegetarian

Description

These Fresh Strawberry Muffins are a delightful treat that balances tender crumb with bursts of fruity sweetness. The batter is enriched with buttermilk and margarine for a moist texture, while ground cinnamon adds a subtle warmth that complements the berries perfectly. Ideal for a leisurely weekend breakfast, a picnic snack, or an afternoon tea accompaniment, these muffins bring a homemade charm to any table. The recipe yields a generous batch, making it perfect for sharing with family and friends. They are best enjoyed fresh from the oven when the aroma is most potent, but they also hold up well for lunchboxes. Simple ingredients and straightforward mixing make this a reliable recipe for bakers of all skill levels.

Ingredients

2 1/2 cup All-purpose flour
2/3 cup Sugar
1 teaspoon Baking soda
3/4 teaspoon Ground cinnamon
1/2 teaspoon Salt
1 1/2 cup Sliced fresh strawberries
1 cup Lowfat buttermilk
1/3 cup Melted margarine
1 1/4 teaspoon Vanilla extract
1 large Egg, lightly beaten
2 large Egg whites, lightly beaten
1 1/2 tablespoon Sugar, for sprinkling
Vegetable cooking spray

Directions

1
Preheat oven to 350F (175C). Coat 18 muffin cups with vegetable cooking spray.
2
In a large bowl, whisk together flour, 2/3 cup sugar, baking soda, cinnamon, and salt.
3
Gently fold sliced fresh strawberries into the dry ingredients until evenly distributed.
4
In a separate medium bowl, whisk together buttermilk, melted margarine, vanilla extract, beaten egg, and beaten egg whites.
5
Pour the wet ingredients into the center of the dry mixture. Stir gently with a spatula just until the flour is moistened; do not overmix.
6
Divide the batter evenly among the prepared muffin cups.
7
Sprinkle 1 1/2 tablespoons of sugar evenly over the tops of the muffins.
8
Bake for 25 to 30 minutes, or until a wooden pick inserted into the center of a muffin comes out clean.
9
Remove muffins from the pan immediately and let cool on a wire rack.

Nutrition Facts

Servings 18

Amount Per Serving
Calories 851.3kcal

% Daily Value *
Total Fat 15.9g25%
Saturated Fat 5.1g26%
Cholesterol 1.2mg1%
Sodium 2682.0mg112%
Total Carbohydrate 158.8g53%
Dietary Fiber 4.5g18%
Sugars 44.4g
Protein 17.3g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh, ripe strawberries. If using frozen berries, thaw and drain well to prevent excess moisture in the batter.

Melt the margarine before adding it to the wet ingredients to ensure smooth incorporation.

Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for 10-15 seconds before serving.

You can substitute regular milk plus 1 tablespoon of lemon juice for buttermilk if needed.

Keywords: strawberry, muffins, fresh, buttermilk, cinnamon, baking, breakfast, snack, vegetarian, homemade, fruit, easy, classic, flour, sugar, eggs, vanilla, moist, berry, oven, quickbread

Read it online: https://www.chefs-mate.com/recipe/fresh-strawberry-muffins/