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Buttermilk Strawberry Muffins for Two

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

How about these for a Valentine’s Day breakfast in bed?

Ingredients

  • ½ cups Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • Pinch Of Salt
  • 3 Tablespoons Unsalted Butter, Softened
  • ⅓ cups Sugar
  • 1 whole Large Egg White
  • 3 Tablespoons Buttermilk
  • ⅓ cups Small-diced Fresh Strawberries
  • 1 teaspoon Brown Sugar (or More White Sugar)

Preparation

Preheat the oven to 400°F and line a muffin tin with 4 paper liners. In a small bowl, whisk together the flour, baking powder, cinnamon and salt. In a medium bowl, beat together with an electric mixer the butter and sugar. Beat this mixture very well, until fluffy and well-blended, about 3-4 minutes. Add the egg white and beat to combine. Add half of the flour mixture and 2 tablespoons of the buttermilk and beat lightly. Add the remaining flour and buttermilk and beat until just combined—do not over mix. With a spatula, fold in the diced strawberries. Divide the batter between the 4 muffin cups and sprinkle ¼ teaspoon of brown sugar over each muffin before placing in the oven. Bake 18-20 minutes, or until a toothpick inserted comes out clean.

One Comment

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mmason on 5.17.2011

Just made them. Delicious!!! Love that it only makes 4 as I have no willpower:)

4 Reviews

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senoritabonita on 1.9.2013

I tripled the recipe to have 12 muffins, which worked out great. I got rave reviews from my mom and boyfriend, so they are going in my “keeper” pile. Looking forward to making these in strawberry season!

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Elizabeth on 5.26.2012

The flavor of these muffins is so lovely! They were very easy to make and I’m grateful for a recipe that means I’m not eating too much. I had to bake them longer than stated because the moist strawberries made the bottom of the muffins more difficult to support the tops. Next time I might add some walnuts or almonds for some crunch and to help absorb that strawberry juice. I will be making these again!

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Janie on 3.12.2012

Oh. Holy. Moly.

These were without doubt the best muffins I have ever cooked or eaten. Extremely moist, and the balance of flavor was perfect. It’s one of those recipes that makes you ask “what is IN these?” and you go back over the ingredient list again to make sure you weren’t tricked into adding something illegal or addictive. But there it is, a simple list of basic ingredients and an end result that is anything but basic or simple. Thanks so much for sharing. And … who says these are for two? I could eat four all by myself! Good thing I doubled the recipe, or Husband would have just had to watch.

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AshliA on 5.5.2011

These are absolutely delicious! My only thought is…too bad I didn’t make a double batch! Yum! The top was almost like a snickerdoodle cookie! Love them! Thanks!

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