Strawberry Buttermilk Muffins
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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.
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.
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 Muffins
Ingredients
- Batter:
- 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
- Glaze:
- 1 strawberry mashed
- 1/2 tsp lemon juice
- 2 cups powdered sugar
Instructions
- 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.
Notes
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.
Nutrition
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.
Hey Kevin! Not a strawberry to be found! 🙁 However raspberries were on sale so I’m subbing them in. Can’t imagine that will be bad. I also picked up an 8 pound pork butt for $11.00 for you other recipe! Oh, and corn!
No strawberries? That’s just not right in my book. Although raspberries would be a perfect substitute. Now about that pork butt, that is one incredible price, kudos to you. Hopefully you’ll slow roast it, but the slow cooker is great, too. I just prefer the crispy bark edges. 🙂 Go corn!
Kevin, I wish I was at your friends party as I would have sat in a corner with the whole platter of these and FINISHED em off all by myself! They are exquisite – love all the bits of strawberries interspersed in them! As for how I tell a cupcake from a muffin – well, when I make them, I tend to put less sugar in a muffin and of course theres no frosting on a muffin – but with a cupcake – the sky’s the limit – for frosting that is! 🙂
I had several myself Shashi, too good. And yes, LOTS of frosting please! 🙂 Hope you’re staying cool this crazy HOT weekend.
Oh yeah, there’s no way I could stop at just one of these little beauties! I love love love that pretty pink glaze and the little bites of strawberry make them perfect. In our house, Saturday mornings were made for muffins and I think I see these in our future!!
4 or 5 are a per adult portion I say! Ha! I love the little bits of strawberries in the muffin too. A couple of these, some coffee or tea and you’re set.
Hope you two are enjoying a wonderful weekend Faith.
Hey Kevin! Serves 24? No way! How could anyone eat just one of these! I’m thinking I could fit four on my hand, maybe five! Heading to the store this afternoon and I hope they have some good strawberries!! Another of your recipes for this weekend! Have a good one guys! 🙂
24 little, mini lovlies, so that serves 6 right? Ha! Hope you and Gary are enjoying the weekend and celebrating Father’s Day. Tell Gary hello for me. 🙂
Kevin these look so beautiful! They are so teeny and cute… When my friends ask me to bring dessert I usually sit and start planning what I am going to do and by the time that I have figured things out…It’s about an hour before I have to leave and I just swing by costco and grab a box of their macarons that are KILLER! I love that you used wheat flour in these btw… way to go trying to make muffins healthy 🙂
Pretty in Pink, right? Ha! Need to check out Costco macarons, but I know you have mad baking skills Mila. Hope you guys are having a fun Father’s Day weekend.
Mini foods don’t count as whole foods, so of course it’s okay to have one more! 🙂 Even if it’s like, 2 cupcakes in a batch of 24, having that is still better than having 1/8 of the whole, double layer cake, amiright?
Yay for mini food! I so agree with you Chrissy! Hope you’re enjoying a wonderful weekend. 🙂
How do I tell the difference between a cupcake and a muffin? Well, if I see copious amounts of frosting, it is a cupcake in my books! I know what you mean, little bites make people think they can eat more. What is it about that? Perhaps it’s like ‘Oh, but they are so tiny, they’re practically no calories.’ And before you know it you’ve shoved, like, a dozen in your piehole and wonder why you feel so full. Anyways…..these look delicious, Kevin and, of course, I’m loving the colour of them 🙂 Have a great weekend!!
Thanks Dawn! Frosting definitely is the key one for me too – lots of it 😉 These certainly are too easy to eat – said I after 5 of them…
These sound delicious, Kevin! I love fresh strawberries, and I’m from the south so buttermilk is obviously up there on the list, too. I could definitely polish off an entire tray of these bad boys…no matter what you call ’em!
Buttermilk is a great little secret flavor weapon for sure, perfect in these. Thanks Dave! #WolfpackBakers
Strawberries are in season where I live and I cant wait to make these. They look awesome.
Thanks for stopping by Beth and I hope the strawberries find their way into your kitchen soon! 🙂
Little treats do not count towards your caloric intake – everyone knows that 😉 And your little strawberry buttermilk muffins certainly don’t count – I would have lots of them! They look amazing!
Agreed Miriam! Thanks so much. You really need to double the batch 😉