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Strawberry-Buttermilk Muffins

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Strawberry-Buttermilk Muffins
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 16
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Made with fresh strawberries and buttermilk and topped with toasted almonds, these fresh and light muffins make for a great morning (or afternoon!) treat.

Ingredients

Muffins

2
cups Gold Medal™ all-purpose flour
3/4
cup granulated sugar
1
teaspoon baking soda
1/4
teaspoon salt
1
cup buttermilk
1/2
cup vegetable oil
1
teaspoon vanilla
1
egg
1
cup chopped fresh strawberries

Topping

1/3
cup packed brown sugar
3
tablespoons butter, melted
1/4
teaspoon ground ginger
1/2
cup Gold Medal™ all-purpose flour
1/3
cup sliced almonds, toasted*

Directions

  • 1 Heat oven to 375°F. Place paper baking cup in each of 16 regular-size muffin cups; spray baking cups with cooking spray.
  • 2 In large bowl, mix 2 cups flour, the granulated sugar, baking soda and salt. Stir in buttermilk, oil, vanilla and egg just until moistened. Stir in strawberries. Divide batter evenly among muffin cups.
  • 3 In small bowl, mix brown sugar, melted butter and ginger. Stir in 1/2 cup flour and the almonds with fork until crumbly. Sprinkle topping evenly over batter.
  • 4 Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Serve warm.
Tips  

It's easy to substitute fresh blueberries for the chopped strawberries in this recipe. The muffins are delicious with either fruit choice!

*To toast almonds, bake in ungreased shallow pan at 375°F for 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information 
No nutrition information available for this recipe
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