Sweet Strawberry Muffins with a crunchy sugar muffin top.
It’s the little things that take something ordinary and make it extraordinary.
Like a little sugar on top that glistens and adds a little crunch to the muffin top and makes all the other muffins jealous.
Or fresh chopped strawberries, folded into the batter. As the Strawberry Muffins bake, the syrup from the strawberries seeps into the batter making incredibly moist muffins.
You can proudly serve this pretty addition at breakfast or Mother’s Day brunch and make a beautiful hostess gift in a basket!
We freeze extras for the girls to enjoy as a snack or add into their lunches.
With just 10 minutes hands on time, these Strawberry Muffins are great to bake with kiddos, too.
Don’t have buttermilk? Don’t worry! You can learn how to make buttermilk here.
Chris enjoys them warm smothered in a little butter, but they’re delicious as is. Hope you enjoy them, too! If you try them, I’d love to hear!
Now onto the best Strawberry Muffin recipe…
How to Make Strawberry Muffins from Scratch:
- Preheat oven to 350 degrees. Grease or line muffin tin.
- In a large mixing bowl, combine butter, oil and sugar.
Add eggs, vanilla and buttermilk until combined on low or by hand.
- In a bowl, combine flour, baking powder, corn starch and salt.
- Gradually fold dry ingredients into wet mixture, but do not overmix.
- Fold in strawberries.
Fill muffin tin 3/4 full and sprinkle with sugar.
- Bake 18 minutes or until they pass the toothpick test.
Freeze extras to enjoy!
Don't have buttermilk? Don't worry - you can make it with just 2 ingredients! Learn how to make buttermilk here!