Mother’s Day is coming up this weekend. As it approaches, I’m thinking about the awesome women I know that are also wonderful mothers and I am feeling very blessed to have them in my life. I hope they all have a happy Mother’s Day!

There are three important elements to the Mother’s Day celebrations that I enjoy. Time with my family, taking in some nature, and eating delicious food. These Strawberry Buttermilk Muffins satisfy the delicious food part. They are loaded with fresh strawberries and have a  tender crumb. The tang of the buttermilk is offset by the sweetest of the ripe berries throughout the muffin and the glaze topping. These are a perfect start to any Mother’s Day celebration!

Strawberry Buttermilk Muffins (adapted from imperialsugar.com) Total Time Required: 40  minutes + cooling time, Prep Time: 20 minutes, Bake Time: 15 – 18 minutes, Yield: 12 large muffins or 20 regular 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 granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 12 ounces fresh strawberries, diced (1-1/2 cups)
• 1 cup powdered sugar
• 2 tablespoons milk

Directions:

Preheat the oven to 375°F. Line either a large muffin tin or two regular muffin tins (for 20 muffins with liners. Set the tin(s) aside.

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Set the dry ingredients aside.

In a medium bowl whisk together the eggs, vanilla, oil, and buttermilk.

Make a well in center of dry ingredients and pour in the liquid ingredients. Stir to combine.

Place the diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. There should be both strawberry pieces and mashed berries.

Fold the strawberries into the muffin batter.

Fill each liner 2/3 full.

Bake the muffins for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the tin(s) and allow them to cool completely on a wire rack.

When the muffins are cool, prepare the icing. Whisk together the powdered sugar and milk until it is smooth. Drizzle the icing on top of the muffins.

Serve immediately. The muffins can be stored in an airtight container for up to 2 days.

Fresh, ripe strawberries are a wonderful addition to Mother’s Day muffins!  ~Linda

Strawberry Buttermilk Muffins (adapted from imperialsugar.com) Total Time Required: 40  minutes + cooling time, Prep Time: 20 minutes, Bake Time: 15 – 18 minutes, Yield: 12 large muffins or 20 regular 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 granulated sugar
• 2 eggs
• 1-1/2 teaspoons vanilla
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 12 ounces fresh strawberries, diced (1-1/2 cups)
• 1 cup powdered sugar
• 2 tablespoons milk

Directions:

Preheat the oven to 375°F. Line either a large muffin tin or two regular muffin tins (for 20 muffins) with liners. Set the tin(s) aside.

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Set the dry ingredients aside.

In a medium bowl whisk together the eggs, vanilla, oil, and buttermilk.

Make a well in center of dry ingredients and pour in the liquid ingredients. Stir to combine.

Place the diced strawberries into a bowl and using a fork or a pastry cutter, lightly mash the strawberries. There should be both strawberry pieces and mashed berries. Fold the strawberries into the muffin batter.

Fill each liner 2/3 full and bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Remove the muffins from the tin(s) and allow them to cool completely on a wire rack.

When the muffins are cool, prepare the icing. Whisk together the powdered sugar and milk until it is smooth.  Drizzle the icing on top of the muffins. Serve immediately. The muffins can be stored in an airtight container for up to 2 days.