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    11

Strawberry-Buttermilk Muffins

  • Prep 15 min
  • Total 45 min
  • Servings 16
  • Pinterest
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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. MORE + LESS -

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*

Steps

Hide Images
  • 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.

Expert 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

Nutrition Facts

Serving Size: 1 Muffin
Calories from Fat
100
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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