Description
These Strawberry Pound Cake Muffins are buttery, moist, and bursting with fresh strawberries. Inspired by classic pound cake, they deliver a rich, tender crumb in a convenient muffin form. Perfect for breakfast, brunch, or an afternoon treat, these homemade muffins fill your kitchen with a sweet aroma and bring comfort to every bite.
Ingredients
Scale
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 120ml buttermilk
- 200g fresh strawberries, chopped
- Optional: 1 tbsp coarse sugar for topping
Instructions
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
- Cream softened butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Add dry ingredients to the batter alternating with buttermilk, beginning and ending with flour mixture.
- Gently fold in chopped strawberries without overmixing.
- Divide batter evenly into muffin cups and sprinkle coarse sugar on top if desired.
- Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room temperature butter for best texture. Toss strawberries lightly in flour to prevent sinking. Store muffins in an airtight container for up to 3 days or freeze individually for up to 2 months. Warm slightly before serving for a fresh-baked taste.
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 19g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg