What is it about making food in small hand held form that makes one think it’s OK to have that one more? I mean, these Strawberry Buttermilk Muffins are a great example because nobody could stop popping them in their mouths the other day at a party.
What to do when a friend asks you to whip up a dessert for a little gathering?
Well what came to mind first were using the amazing strawberries I had on hand. How’s about some little handheld Strawberry Buttermilk Muffins? Perfect on their own as is or dipped in a glaze for the sweeter peeps.
Now to me there is a difference between a cupcake and a muffin. Where a cupcake is basically a mini cake, is sweet and is usually topped with a frosting of sorts, a muffin is usually on the healthier side, denser and made with things like wheat flour and leans more to the savory.
So when I make these I figure since there is no frosting they’re muffins. The buttermilk and wheat flour are the base and I add chopped strawberries as well. I don’t always glaze these either, but when going to a party I was asked for a dessert so…
The sweet glaze offsets the tangy muffin and the bits of chopped strawberries laced through ensure you get strawberry in every nibble.
Strawberry Buttermilk Muffins are made with buttermilk and wheat flour and I add chopped strawberries as well. The sweet glaze offsets the tangy muffin.
- 6 tbsp butter softened
- 1/2 cup sugar
- 1 egg
- 1 cup strawberries diced, 6
- 1 1/2 cups whole wheat flour (See Note 1)
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk
- 1 strawberry mashed
- 1/2 tsp lemon juice
- 2 cups powdered sugar
- Preheat oven to 350°F.
- Coat mini-muffin tins with nonstick cooking spray.
- With your electric mixer beat the butter and sugar for 5 minutes until soft, fluffy and lighter in color. Beat in the egg until just mixed in. Add the diced strawberries and mix in.
- Sift together the flour, baking powder, and salt. Stir half of the dry ingredients into the batter.
- Stir in the buttermilk. Continue mixing in the remaining dry ingredients until well combined and batter is smooth.
- Fill mini muffin tins with 1 1/2 tablespoons of batter (about 3/4ths full). Bake for 14-15 minutes until a toothpick comes out clean when inserted. Set aside to cool.
- In a small bowl mash the strawberry, add lemon juice and powdered sugar. Stir to mix thoroughly.
- When the muffins are just cool enough to handle, dip the tops into the glaze (See Note 2).Place on a rack to cool completely.
1. I used King Arthur White Whole Wheat Flour when making these because it's lighter in color, but regular whole wheat flour works just as well.
2. Feel free to cut the glaze recipe in half, but I ended up needing a little more than that. You can save the extra glaze for another use or drizzle on pancakes or waffles.