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Strawberry-Buttermilk Muffins
Strawberry-Buttermilk Muffins
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Prep Time:
15 minutes
Total Time:
45 minutes
Strawberry buttermilk muffins topped with toasted almonds - perfect for any time of day!
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1 egg
  • 1 cup chopped fresh strawberries
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter, melted
  • 1/4 teaspoon ground ginger
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/3 cup sliced almonds, toasted*
Instructions:
  • Preheat oven to 375°F. Line 16 regular-size muffin cups with paper baking cups and lightly coat them with cooking spray.
  • Combine 2 cups flour, granulated sugar, baking soda, and salt in a large bowl. Gently fold in buttermilk, oil, vanilla, and egg until just combined. Mix in strawberries and distribute batter evenly into muffin cups.
  • Combine brown sugar, melted butter, and ginger in a small bowl. Use a fork to mix in 1/2 cup flour and almonds until crumbly. Sprinkle the topping evenly over the batter.
  • Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer from pans to a cooling rack. Serve while warm.

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