Strawberry and Buttermilk Muffins

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Buttermilk batters yield lovely soft bakes with moist, tender crumbs and a mellow zing that is very satisfying, especially when paired with fruit. The science behind this is that the acidity of the buttermilk inhibits the gluten and reacts with the rising agents to produce a lighter, more voluminous result.

I came across this recipe for strawberry buttermilk muffins on the website for US-based berry-grower, Driscoll’s (if you’re mad for berries in all their culinary incarnations, I guarantee this site will have you salivating all over your Pinterest boards).

Strawberry and Buttermilk Muffins

With the addition of mixed spice and a sugar crust, these muffins are big on flavour without a hint of stodginess and I can never stop at eating just one in a single sitting.

Strawberry and Buttermilk Muffins

(Adapted ever-so-slightly from Driscoll’s)
For the sugar crust:

  • 1/4 cup sugar
  • 1/2 teaspoon mixed spice

For the batter:

  • 2 and 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons salt
  • 3/4 cup sugar
  • 1/2 teaspoon mixed spice
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups chopped strawberries tossed with 1/4 cup of flour

Preheat oven to 200 degrees Celsius.
Mix sugar crust ingredients together and sprinkle over the bottoms of a lined muffin pan.
If you’re not lining the pan, coat the receptacles with butter and then sprinkle over the sugar mixture.
Reserve the remaining sugar for sprinkling over the tops of the muffins.

Prepare the batter by sifting together the flour, baking powder, salt, sugar and mixed spice.
Cut the butter into the mixture by using a pastry blender (or two knives) or the paddle attachment of a stand mixer on low speed, until the butter pieces have mixed into the dry ingredients to form small crumbs.
Whisk the buttermilk, eggs and vanilla together in a small bowl.
Add buttermilk mixture to flour mixture, stirring until just combined. The batter will be lumpy.
Gently fold the floured strawberries into the batter.

Fill muffin tins to the top and sprinkle with a generous amount of the reserved sugar crust mixture.
Bake for 15 minutes and rotate the pan for even browning.
Bake further (around 10 more minutes) until a cake tester inserted in the centre comes out clean.

Strawberry and Buttermilk Muffins

8 Responses
  • foodlover
    August 29, 2013

    Jzk Saaleha. This muffins look so tempting! inshallah will make them.

    • saaleha
      August 30, 2013

      This recipe is a real keeper. Have fun with it!

  • Fehmz
    August 29, 2013

    Oooooooh…now this I cannot wait to try. Do you think it’s possible to use ground almonds (or another gluten-free flour alternative) instead?

    • saaleha
      August 29, 2013

      I most definitely think so. Try it with a whole grain or starch flour. I bought a jar of xantham gum and I can’t wait to get some gluten-free bakes going as well.

  • Rehana
    August 29, 2013

    Look so Yum! Will have to give this a try indeed 😉

    • saaleha
      August 30, 2013

      Let me know how it goes. I’m going to try these with other berries.

  • niQi
    August 30, 2013

    I love the graphic elements you’ve used!
    I cam almost smell the arrival of Spring in your baking 🙂

    • saaleha
      August 30, 2013

      🙂 I’m fancying things up a bit, this blog needs a breath of something new.

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