Strawberry Buttermilk Muffins

Strawberry Buttermilk Muffins are tender, moist muffins, studded with fresh, smashed strawberries that will make your morning extra special!

Strawberry season is officially upon us and I couldn’t be happier. I have never been a huge “fruit for dessert” person, but I will say, that there isn’t much better than a big old bowl of perfectly ripe, fresh strawberries.

Gah, it that annoying?

But to solve the “fruit as dessert” problem, as well as my “eat cake for breakfast” craving, I’ve baked up the perfect solution. Because we call know muffins are just morning cake.

INGREDIENTS

• 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 Imperial Sugar 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
• Icing
• 1 cup Imperial Sugar Extra Fine Granulated Sugar
• 2 tablespoons milk
• *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.

DIRECTIONS

1. Preheat oven to 375°F. Line a muffin tin with liners. Set aside.1
2. In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.2
3. In a medium bowl whisk together eggs, vanilla, oil, and buttermilk. Make a well in center of dry ingredients and pour in liquid ingredients. Stir to combine.
4. .............................

for full recipes please see : www.imperialsugar.com

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