Strawberry and lime buttermilk muffins

Buttermilk is the milk leftover after you churn butter, and it's the sour dairy product Claire Tansey uses to add fluffiness to these sweet-tart muffins.





  • Preheat the oven to 400 F. Line a muffin tin with paper liners (or grease well). Whisk flours with baking powder, baking soda and salt in a large bowl. In a separate bowl, whisk sugar very well with the egg, vanilla and lime zest. Whisk in butter, then buttermilk.
  • Add liquid mixture into flour mixture. Stir, using a rubber spatula, using just a few swift strokes. Before mixture is incorporated, add strawberries and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Top each muffin with a slice of strawberry.
  • Bake 5 minutes then reduce heat to 350 F and bake another 20 to 25 minutes or until a cake tester inserted into the centre of a muffin comes out clean. Let the muffins cool in the pan for 10 minutes then transfer to a rack to cool completely.
  • For the lime glaze: Add 1 tbsp lime juice to 1/3 cup icing sugar and stir well. Drizzle over warm muffins after transferring them from the pan to the cooling rack.

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