Strawberry Muffins

I’ve made this recipe more than once, and all I can say is sorry for not sharing with you the first times! This is such an easy muffin recipe that can be adapted for the seasons or the (not so great anymore) fruit you have on hand. It’s from the Art and Soul of Baking, which has made a comeback in my kitchen now that the semester’s over and I have time for more time-consuming baked goods.

Make these for a brunch, or make a batch and freeze them for really easy breakfasts.


  • 2 cups all-purpose flour
  • 2/3 cup sugar + 1 tablespoon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pink of salt
  • 6 tablespoons unsalted butter
  • zest of one lemon, finely grated
  • 2/3 cup buttermilk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup chopped strawberries
  • 1/4 teaspoon cinnamon


1. Preheat the oven to 400 degrees and position rack in center. Lightly coat a 12-cup muffin tin with oil or butter.

2. Place flour, 2/3 cup sugar, baking powder, baking soda, and salt in a large bowl (or the bowl of a stand mixer). Whisk to blend thoroughly.

3. Melt the butter with the lemon zest in a medium skillet. Turn off the heat and add the buttermilk. Let sit for about 2 minutes until it cools down.

4. Transfer butter and buttermilk to a bowl and whisk in the eggs and vanilla.

5. Make a well in the dry ingredients. Pour the wet ingredients inside and stir gently with a rubber spatula. Mix until there are no more pools of liquid and the batter is smooth.

6. Fold in the strawberries.

7. Divide batter evenly into muffin tins. Stir together remaining tablespoon of sugar and the cinnamon and sprinkle it over the top of the muffins.

8. Bake for 18-20 minutes. Let cool for 5 minutes before removing muffins from pan. Serve warm or at room temperature.