Strawberry Buttermilk Muffins

Products Used



  • 2 1/2 cups all-purpose flour*
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 cups fresh strawberries, diced


    • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


    1. Preheat oven to 375°F. Line a muffin tin with liners. Set aside.
    2. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
    3. Whisk together eggs, vanilla, oil, and buttermilk in a medium bowl. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine.
    4. Place diced strawberries into a bowl and lightly mash the strawberries using a fork or a pastry cutter. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter.
    5. Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
    6. Remove muffins from tin and allow to cool on a wire rack.
    7. To prepare icing, whisk together powdered sugar and milk until smooth.  Drizzle glaze on top of muffins.
    8. Serve immediately, or store airtight for up to 2 days.
    Dixie Crystals Insight

    Recipe developed for Dixie Crystals by Shelly Jaronsky@CookiesandCups.

    Rate & Review
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    Mrs Hall
    Mar 20, 2018

    The texture was wonderful and the strawberry taste was great. Not so much sugar that it overwhelmed the strawberries. I made the glaze thinner than the recipe so that it wasn't so sweet. The family loved them.

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