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Strawberry Muffins
Sweet Strawberry Muffins with a crunchy sugar muffin top.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Servings:
10
Author:
Julie Blanner
Ingredients
4
tablespoon
butter
melted
1/4
cup
vegetable oil
1
cup
white granulated sugar
1
large
egg
1
large
egg white
2
teaspoon
vanilla
1/2
cup
buttermilk
1 3/4
cup
all-purpose flour
2
teaspoon
baking powder
2
teaspoon
corn starch
1/2
teaspoon
salt
1/2
cup
strawberries
chopped
sugar to top
Instructions
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.
Video
Notes
Freezer Friendly
- Simply cover in plastic wrap, place in a freezer bag and freeze up to 3 months. Allow to thaw before serving.
Don't have
buttermilk
? Don't worry - you can make it with just 2 ingredients! Learn
how to make buttermilk
here!
Use an ice cream scoop for
consistent muffin size
.
Nutrition
Calories:
268
kcal
|
Carbohydrates:
38
g
|
Protein:
3
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
32
mg
|
Sodium:
183
mg
|
Potassium:
163
mg
|
Sugar:
21
g
|
Vitamin A:
190
IU
|
Vitamin C:
4.2
mg
|
Calcium:
66
mg
|
Iron:
1.2
mg