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Strawberry Muffin Tops

Categories: Muffins

Submitted by: Mani Niall

Golden brown, packed with berries and a dollop of preserves in the center for that delectable YUM that every baker longs to hear.


  • 1 3/4 c. all-purpose flour plus 2 Tbsp
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/3 c. sugar
  • 4 tbsp. unsalted butter cold and cut into small pieces
  • 1 lg. eggs lightly beaten
  • 1 c. buttermilk
  • 1/2 basket strawberries about 1 1/2 cups, sliced
  • 4 tbsp. preserves strawberry


Preheat oven to 425 F. In a mixing bowl, combine the all-purpose flour, Clabber Girl Baking Powder, salt and sugar. Cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the egg, buttermilk and the berries.

Using a wooden spoon, turn and cut the dough until it forms a slightly sticky ball. Do not knead. Add an additional tablespoon or two of flour if necessary but remember, the dough should be sticky. Spray a baking sheet with non-stick cooking spray or line with parchment or a silpat. Scoop the dough onto the baking sheet leaving at least 1 1/2 inches around each muffin top. Gently press a thumb size indentation into the center. Drop a generous rounded teaspoon of the strawberry preserves into the indentation. I recommend baking these in two batches, one sheet at a time.

Bake for about 18 minutes or until golden brown. Cool briefly and serve.