If baking is your hobby, these Strawberry Buttermilk Muffins are a must-try! With their light, fluffy texture and the perfect balance of tangy Ontario buttermilk with sweet, juicy strawberries, they’re a treat that’s as fun to bake as they are to eat.
Ingredients
Strawberry Mixture
Instructions
- StepPreheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- StepIn a small bowl, make the strawberry mixture. Toss together strawberries with sugar, vanilla, and ground cardamom. Set this aside. You will have to strain this later as the moisture from the strawberries will release and create excess liquid that you’ll want to remove for a smoother texture in your dish.
- StepUsing a mixer, cream Ontario butter and coconut sugar. Add egg and vanilla. Mix on low just until incorporated.
- StepIn a medium bowl, combine flour and all dry ingredients.
- StepWith the mixer on low, add ⅓ of the flour mixture and then ⅓ of the Ontario buttermilk to creamed butter and sugar and alternate until all ingredients are incorporated. Batter will be thick like a dough.
- StepStrain the strawberry mixture.
- StepIn a muffin tin, place 1 tablespoon of muffin batter into the bottom of each cup. Add a spoonful of strawberries (about 4-5 slices) and gently press them into the batter. Spoon enough batter on top to cover the strawberries, being careful not to overfill. Then, add another 4-5 slices of strawberries on top and press them gently into the dough.
- StepBake for 25 minutes, or until golden brown. The tops should rise and slightly spread. Let the muffins cool in the tin for 5 minutes before removing them.
