Description
A delightful treat combining the sweetness of strawberries with the warm spice of cardamom, perfect for breakfast or snack time.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cardamom
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup fresh strawberries, hulled and chopped
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin top pan with parchment paper or lightly grease it.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cardamom.
- In a separate bowl, whisk together the melted butter, egg, vanilla extract, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula.
- Gently fold in the chopped strawberries until evenly distributed.
- Fill each cavity of the muffin top pan with the batter, filling them about 3/4 full.
- Bake for 15-18 minutes, or until golden brown and a toothpick comes out clean.
- Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
- Enjoy warm or at room temperature.
Notes
- For gluten-free, use a gluten-free flour blend.
- Replace buttermilk with non-dairy milk mixed with vinegar or lemon juice.
- Use coconut oil instead of butter for a dairy-free option.
- For lower sugar, consider using a sugar substitute.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry, Cardamom, Muffin Tops, Baking, Breakfast