• Prep Time: 20 minutes
  • Cooking Time: 15 minutes
  • Serves: 24

Strawberry Mini-Muffins with Strawberry Butter

  • Recipe Submitted by on

 Ingredients List

  • Muffins
  • ½ cup Land O Lakes® Unsalted Butter, room temperature
  • ½ cup sugar
  • 1 large egg
  • 3 to 5 drops red food coloring (optional, to give muffins a pink color)
  • 1 cup, plus 1 tablespoon all-purpose flour
  • 1 teaspoons baking powder
  • ¼ teaspoon baking soda
  • Pinch of salt
  • ½ cup buttermilk
  • ½ cup finely chopped strawberries
  • Strawberry Butter
  • 1/2 cup Land O Lakes® Butter with Canola Oil
  • ½ cup sliced strawberries


Preheat the oven to 375 degrees. Spray one 24-cup mini muffin pan with baking spray.

Cream together the butter and sugar until combined. Beat in egg until smooth. . (Add food coloring at this point if desired. Sift together 1 cup of the flour, baking powder, baking soda and salt.

Alternate adding the dry ingredients to the mixer with the buttermilk, with the mixer on low.

In a small bowl, toss the ½ cup finely chopped strawberries with 1 tablespoon flour. Fold the strawberries into the batter. Drop tablespoons of the batter into the muffin tins.

Bake for 14-16 minutes until muffins spring back when lightly touched and are light golden around the edges. Remove from the oven and allow to sit in the pan for 15 minutes or until cool enough to easily remove from pan.

While muffins are baking, make the strawberry butter. In food processor bowl place ½ cup sliced strawberries and ½ cup butter. Pulse on and off until butter is combined. Spoon into serving bowl.

Serve muffins with Strawberry Butter.

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