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
- 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 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.
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.