This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
Quick, easy and delicious, these Fresh Strawberry Muffins are a tasty way to start your day! They’re perfect for breakfast and brunch or even afternoon tea. Kids loves them, too!
- Serves: 12
- Yield: 12 muffins
- Category: breakfast
Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons sugar (I used this sugar because it is not quite so refined as white sugar but not like brown sugar, either. I like hte texture it added.)
- 2 tablespoons butter
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter
- 1 beaten egg
- 1/2 cup buttermilk (or 1/2 cup milk with 1/2 tablespoon vinegar or lemon juice)
- 1 cup chopped strawberries
Instructions
- First, preheat your oven to 400 degrees and grease 12 muffin cups. (You can also line your muffin tin with paper baking cups.)
- Combine 3 tablespoons flour, 3 tablespoons sugar and 2 tablespoons butter in a small bowl. Use a fork or whisk or pastry cutter to cut the mixture together until crumbly. Set it aside.
- Now, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in 1/4 cup butter with a large whisk.
- Now, combine your egg and buttermilk (or sour milk) and add to the flour mixture.
- Mix it until it is just combine. It will be lumpy.
- Chop strawberries and add to batter.
- Fold gently and do not over mix.
- Distribute the batter evenly among the muffin cups and add the topping.
- Bake for about 18 minutes.
- Allow the muffins to cool for a few minutes before removing them then cool on a wire wrack.
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