What are your favorite on-the-go breakfast options? Do you remember those milk and cereal bars that hit the general market a few years ago? They were an odd product for sure, but the whole idea of sending people into the world with some sort of morning meal was at the heart of it. Breakfast burritos come in their own handy handheld and edible wrapper. Granola bars and fruit are also quick and easy grabs to help you hit the road on time. Then there are muffins. Warm muffins with a dab of creamy butter have been a popular choice for a snack, but of course, they make for a great start to the day.
These muffins were made by mistake. The first trial’s plan was to bake individual strawberry and buttermilk puddings with chunks of berries in each one. Once out of the oven, it was clear that there was just a wee bit too much strawberry goodness. The mini puddings did not set correctly, although they tasted good. The idea to add more flour and reduce the amount of strawberries to make muffins then came to mind. They were tender and fluffy from the buttermilk and just sweet enough from the combination of two sugars and the berries, of course. The oat and sugar topping adds a slight crunch. It’s funny how a kitchen mess up can lead you to a rewarding place. Breakfast, friends, is now ready.
Strawberry Buttermilk Muffins – Serves 12
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, at room temperature
1/3 cup brown sugar
1/3 cup plus 1/4 cup sugar, divided
1/2 tablespoon vanilla bean paste
1 large egg, at room temperature
Zest of 1 lemon
1/2 cup buttermilk, at room temperature
1 cup frozen strawberries, thawed and puréed*
1/4 cup oats
1. Coat a cupcake pan with floured baking spray (or extra room temperature butter and flour). Set aside.
2. Sift the flour, baking powder and baking soda together in a bowl. Whisk in the salt, then set aside.
3. Beat the butter, brown sugar and 1/3 cup sugar together with an electric mixer until light and fluffy, approximately 2-3 minutes. Add the vanilla, egg and lemon zest. Mix until well combined.
4. Alternately add the dry ingredients and buttermilk to the creamed butter and sugar in three batches, ending with the buttermilk. Be careful not to over mix. Lightly fold in the puréed berries.
5. Fill each cupcake tin about 3/4 of the way with the batter. Sprinkle the oats evenly over each muffin, followed by the remaining 1/4 cup sugar. Bake in a preheated oven at 375 degrees for 18-20 minutes, rotating the pan halfway through, or until lightly browned.
*This makes approximately 4-5 liquid ounces of strawberry purée.
Click HERE for a printable recipe.
Other recipes you may enjoy...
A Craving for Crunchy
Nothing Goes to Waste
Caramelized Butternut Squash Walnut Bread
Butternut Squash and Parmesan Cornbread
There’s a Plan for This