Hamdi Saidani This Pioneer Woman Strawberry Muffins recipe is soft and fluffy, which uses fresh strawberries and buttermilk. It’s the perfect breakfast treat, ready in about 40 minutes.
Pioneer Woman Strawberry Muffins Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter (melted and cooled)
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries (diced)
- 1 tbsp flour (for coating strawberries)
- 2 tbsp granulated sugar
- ½ tsp cinnamon
How To Make Pioneer Woman Strawberry Muffins
- Prep the oven and pan: Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, whisk buttermilk, eggs, vanilla extract, and melted butter until smooth.
- Coat the strawberries: Toss diced strawberries with 1 tablespoon of flour to help prevent sinking.
- Make the batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the coated strawberries.
- Fill and top: Scoop batter into muffin cups, filling each about ¾ full. Sprinkle with the sugar-cinnamon topping.
- Bake the muffins: Bake for 18–22 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or store for later.
Recipe Tips
- How to keep strawberries from sinking in muffins: Toss them with flour before folding into the batter.
- Can I use frozen strawberries? Yes, but thaw and pat dry first to reduce extra moisture.
- How do I know when muffins are done? Insert a toothpick in the center; it should come out clean.
- How to make muffins more moist: Do not overmix the batter and measure flour correctly.
- Can I skip the cinnamon sugar topping? Yes, but it adds extra flavor and a light crunch.
What To Serve With Strawberry Muffins
These strawberry muffins pair well with:
- A cup of hot coffee
- Fresh fruit salad
- Scrambled eggs
- Yogurt and granola
- A glass of cold milk
How To Store Strawberry Muffins
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerate: Keep in the refrigerator for up to 5 days.
Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temperature or warm in the microwave.
Strawberry Muffins Nutrition Facts
- Calories: 240
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Sugar: 18g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make strawberry muffins without buttermilk?
Yes, substitute with regular milk plus 1 teaspoon lemon juice or vinegar.
Why are my strawberry muffins dense?
Overmixing the batter can make muffins heavy.
Can I make mini strawberry muffins?
Yes, reduce baking time to about 10–12 minutes.
How to make strawberry muffins bakery-style?
Fill muffin cups slightly higher and sprinkle generously with sugar topping.
Try More Recipes:
Pioneer Woman Strawberry Muffins
Description
Soft and fluffy strawberry muffins made with fresh strawberries and buttermilk, topped with a sweet cinnamon sugar crunch.
Ingredients
Instructions
- Preheat oven to 375°F and line muffin tin.
- Whisk flour, sugar, baking powder, baking soda, and salt.
- Whisk buttermilk, eggs, vanilla, and melted butter.
- Combine wet and dry ingredients until just mixed.
- Toss strawberries with flour and fold into batter.
- Fill muffin cups ¾ full and sprinkle with topping.
- Bake 18–22 minutes until golden.
- Cool slightly and serve.
