Name: Strawberry Buttermilk Muffins
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 Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar; 2 tablespoons milk

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Strawberry Buttermilk Muffins

Course: Breakfast, Dessert

Keyword: buttermilk, strawberry

Servings:

Author: Dixiecrystals.com

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 Dixie Crystals 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 Dixie Crystals Confectioners Powdered Sugar
2 tablespoons milk

Instructions

Preheat oven to 375°F. Line a muffin tin with liners. Set aside.
In a large bowl whisk together flour, baking powder, baking soda, salt, and sugar. Set aside. 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.
Place diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. The end result should include both strawberry pieces as well as mashed berries. Fold strawberries into muffin batter.
Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Remove muffins from tin and allow to cool on a wire rack.
To prepare icing, whisk together powdered sugar and milk until smooth. Drizzle icing on top of muffins.
Serve immediately, or store airtight for up to 2 days.