Fresh Strawberry Mini Muffins
Bursting with the sweetness of fresh strawberries, these Fresh Strawberry Mini Muffins are the perfect bite-sized treat for breakfast, brunch, or a snack on the go. Made with simple pantry staples and creamy buttermilk, these muffins are incredibly tender and moist, while the juicy pops of strawberry add a refreshing fruity twist. The recipe takes just 15 minutes of prep and bakes to golden perfection in under 12 minutes, making it a quick and easy option for busy mornings or last-minute gatherings. Coating the diced strawberries in a touch of flour ensures even distribution throughout the fluffy batter, guaranteeing a burst of berry goodness in every bite. Serve these delightful mini muffins warm or at room temperature, and watch them disappear in no time. Perfect for spring or summer, this recipe highlights seasonal strawberries in the most delicious way!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups buttermilk
- 4 tablespoons unsalted butter (melted and cooled)
- 1 large egg
- 1 teaspoons pure vanilla extract
- 0.75 cups fresh strawberries (diced small)
- 1 teaspoons all-purpose flour (for coating strawberries)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a mini muffin pan or line it with mini muffin liners.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate large mixing bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.
Add the dry ingredients to the wet ingredients and fold gently just until combined. Do not overmix, as this can make the muffins dense.
Toss the diced strawberries with 1 teaspoon of flour to prevent them from sinking to the bottom of the muffins.
Gently fold the floured strawberries into the muffin batter, being careful not to overmix.
Spoon the batter into the prepared mini muffin pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin pan from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 112.3 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
