Strawberry Buttermilk Muffins

5 from 1 vote

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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.

strawberry Muffin and Butter

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.

Strawberry Buttermilk Glazed Muffins

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.

Strawberry Buttermilk Glazed Muffins

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…

Strawberry Buttermilk Glazed Muffins

The sweet glaze offsets the tangy muffin and the bits of chopped strawberries laced through ensure you get strawberry in every nibble.

If you’re a muffin fan, try my Super Moist Bran Muffins or my Apple Shortcake Buttermilk Mini Muffins. How do you tell the difference between a cupcake and a muffin?

Strawberry Buttermilk Glazed Muffins
These mini glazed muffins are addictive, but in a good way. Brought these to a party and they were gone in minutes. Next time i’ll double the batch.

Strawberry Buttermilk Muffins

5 from 1 vote
Strawberry Buttermilk Muffins are made with buttermilk and wheat flour and I add chopped strawberries as well. The sweet glaze offsets the tangy muffin.
Servings: 24 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes



  • 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.


Calories: 113kcal | Carbohydrates: 20.4g | Protein: 1.5g | Fat: 3.3g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Trans Fat: 0.1g | Cholesterol: 14.5mg | Sodium: 83.1mg | Fiber: 0.9g | Sugar: 14.6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Breakfast, Dessert
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
These mini glazed muffins are addictive, but in a good way. Brought these to a party and they were gone in minutes. Next time I’ll double the batch!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Small, large, I don’t really care. Put it in front of me and I will probably eat it. I think I’d like mine wit the glaze. Please?

    1. Hi Vicky and thanks for stopping by. Yes it is, I actually used King Arthur White Whole Wheat Flour.

    1. Buttermilk is a great flavor weapon for sure – these are so good! Thanks for stopping by Kelsey! Hope you’re enjoying this beautiful weekend.

  2. Surprised to see pink here, these little muffins looks very moist, and tender more lie a cupcakes to me! I see muffins are dense , buttery, and sweetened with fruits like blueberry and banana. These pink little muffins are like a big smile in this ugly world

    1. I think when food looks this cute it gets eaten up quicker! Well I must say people like you help make this ugly world a lot brighter. Thanks for being a friend Farida! 🙂