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Strawberry-Buttermilk Muffins

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Strawberry-Buttermilk Muffins
  • Prep 15 min
  • Total 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.
Updated Sep 20, 2016

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*
Make With
Make With
Gold Medal Flour

Steps

  • 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 from the Betty Crocker Kitchens

  • tip 1
    It's easy to substitute fresh blueberries for the chopped strawberries in this recipe. The muffins are delicious with either fruit choice!
  • tip 2
    *To toast almonds, bake in ungreased shallow pan at 375°F for 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition

Nutrition Facts

Serving Size: 1 Muffin
Calories from Fat
100
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.
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