The Land O'Lakes Blog

— Bringing inspiration to those who share our love of good food. —
Strawberry Mini-Muffins with Strawberry Butter Spread

Strawberry Mini-Muffins with Strawberry Butter Spread

For breakfast, I love muffins of any kind (well, except for muffins containing bananas…but that’s my issue, not yours!) and I have a particular affinity for mini-muffins, because you can pop as many as you want in your mouth and actually come away from it convinced that you haven’t eaten very much! (It’s scary the way my mind works sometimes. Ha!)

These beautiful, diminutive strawberry muffins are so perfectly lovely, and they have a 1-2 butter punch: The muffins themselves are utterly delicious because of Land O Lakes® Unsalted Butter; but after they come out of the oven, they’re spread with a creamy strawberry butter, which is made with Land O Lakes® Butter with Canola Oil.

It’s almost too much buttery magic and love to take!

As I just pointed out, the muffin recipe is delicious and perfect because of this. Buttah. Also known as butter. Also known as Land O Lakes ® Unsalted Butter. Also known as the answer to all of life’s questions!

Soften the butter at room temperature for 30 to 40 minutes, then add it to the bowl of a mixer with some sugar.

Cream the butter and sugar together until nice and fluffy, scraping the bowl with a rubber spatula once or twice during the process.

Crack in an egg...

Mixing well and scraping the bowl once more to make sure it’s all mixed together beautifully.

Now, I don’t know about you, but whenever I think of strawberry ice cream, or strawberry cupcakes, or strawberry muffins like these (and believe me, I think of them a lot!), I always picture them pink. But the cold, hard truth is that it’s really difficult to achieve a bright pink color in these treats, because of the ratio of strawberries to all the other ingredients in the recipes. So I help the color along by adding 3 to 5 teeny drops of red food coloring.

And just look at the gorgeous pink! I swear, your mind will trick you into thinking the strawberry flavor is even stronger. (We humans are strange that way.)

Note that the red food coloring is entirely optional; the muffins are still utterly delicious by themselves!

Now, when the butter/sugar/egg mixture is the pink color you like, mix together flour, baking powder, baking soda, and salt in a separate bowl.

Then alternate adding the dry ingredients…

With some buttermilk…

Until it’s all combined in a thick, beautiful batter! (And not to sound like a broken record, but be sure to scrape with a rubber spatula. It’s the right thing to do.)

Now, finely dice up some strawberries and put them into a bowl...

And toss with your remaining 1 tablespoon flour. Anytime you add fruit to muffins or quick bread, it’s always a great idea to toss it in a little flour, because it helps the fruit not sink to the bottom!

Add the strawberries to the batter…

And use the rubber spatula to very gently fold them in.

Use a scoop so each muffin is uniform…

And drop the batter into well-greased mini-muffin cups. And by “well-greased,” I mean “walk to the cabinet and retrieve that miraculous can of baking spray.” If you haven’t started using baking spray with your baked goods, I can not emphasize enough just how helpful it is. Just spray-spray-spray away and they’ll pop right out of the pan when they’re done!

While the muffins are baking, you can make the creamy strawberry butter! For this I used Land O Lakes Butter® with Canola Oil spread, because it’s always perfect, spreadable and soft right out of the fridge. (I won’t go into the stories about the damage I have done to a tub of this stuff and a sleeve of saltine crackers. You wouldn’t even believe it if I told you---but rest assured, this stuff is good.) Combine some of the spread with some strawberry slices in the bowl of a food processor…

And just pulse it a few times until the strawberries are broken up and look like gorgeous little jewels. (Note: This is very creamy and tart as it is, which is perfect for breakfast. If you want to turn this into more of a sweet spread, sift in 1 ½ cups powdered sugar and mix it in. Yum!)

The muffins are out of the oven, and they…are…tremendously cute!

Pile the butter into a ramekin…

And pop the muffins right out of the pans.

Grab a warm one, spread on some strawberry butter…and enjoy every single bite!

Repeat as needed.

Strawberry Mini-Muffins with Strawberry Butter

Yield: 24 mini muffins
Prep Time: 20 minutes
Total Time: 50 minutes 

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.

Ree Drummond, The Pioneer Woman, has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter. This blog post is sponsored by Land O'Lakes.

Now, finely dice up some strawberries and put them into a bowl…

Back to Top

Leave a Comment

Please note, all submissions are screened for content deemed appropriate by Land O'Lakes. Comments are published within 3 business days.


Can you use fresh FROZEN strawberries?

Posted May 15, 2017 by Elisa
Test Kitchen Comment
From: Mallory
Hi Elisa, if you'd like, you can thaw and pat dry frozen strawberries for use in this recipe. 
Posted May 15, 2017

For making kids with good energy this type of cholesterol products is better.

Posted August 26, 2016 by Ganesh

Do you have to use buttermilk???

Posted April 24, 2016 by Cady
Test Kitchen Comment
From: Mallory
Hi Cady,

You could use milk if you wish, but it is easy to make homemade buttermilk. To make your own, substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup for 1 cup of buttermilk. Let stand 5 minutes. Happy baking!
Posted May 18, 2016

I usually love all of your recipes, however this recipe did not turn out good. Most of the muffin tops separated from the base so I had to throw half of them away. My pans were sprayed good, but I feel the muffins were to moist.

Posted January 15, 2016 by Kristen

Love your shows & love having you here on my tablet! Ty, for all your great recipes!

Posted October 09, 2015 by brenda

Hi, these look good. For the strawberry butter can I use softened unsalted regular butter instead?I prefer the taste.

Posted August 11, 2015 by krissy ann
Test Kitchen Comment
From: mallory
Hi Krissy - of course! It will still taste great with unsalted butter.
Posted August 17, 2015

Recipe did not work for me. Muffins fell apart. Will not make again.

Posted July 16, 2015 by Carol

Can I use frozen strawberries instead of fresh ones?

Posted July 13, 2015 by Tina
Test Kitchen Comment
From: mallory
Hi Tina, you can use frozen strawberries in place of fresh- just make sure they're thoroughly thawed before using.
Posted July 31, 2015

My daughter, loves strawberry cake, I tried a few attempts didn't like the color,I added rhubarb at the bottom with strawberries and then yellow cake on top, delicious. Rhubarb softened with water and sugar on stove top, till aldente. Once done, take reserved rhubarb juice, thicken it and poke holes in cake, adds a little something. Got the idea from my grandmother rhubarb cake. Really good.

Posted June 26, 2015 by Elisa

Thank you for this delicious receipe. Just great! Birgit

Posted June 23, 2015 by Die Landfrau

My batter turned out a little thin, not sure why. After baking a little over 14 minutes they were as described but when I took them out they kind of fell. I put them back in the oven with the power off for a couple more minutes. Where the fruit was they seemed a little moist, and the texture was more that of a cupcake - quite soft. But they taste SO good! I'll definitely make them again, maybe try a little more flour next time? I did something in an attempt to color them and give them more flavor - I dehydrated strawberries and ground them into powder in a coffee grinder. I added that to the batter - didn't change the color a whole lot but I think it contributed to the flavor. They taste like strawberry jam! Just. So. Good :)

Posted June 04, 2015 by Milena

these were delish!! We made mini ones and regular size ones. Making them again for my daughers birthday (per her request!)

Posted June 01, 2015 by cali

HI I want to make these mini cupcakes Do you have to use buttermilk? I don't want to buy it for just a half a cup what else can I use? I all ways use 2% milk Hope to hear from you real soon Thank you Elena Gullo

Posted May 26, 2015 by Elena Gullo
Test Kitchen Comment
From: mallory
Hi Elena, if you don't have any buttermilk on hand, we would suggest 1 1/2 teaspoons of vinegar plus enough milk to equal 1/2 cup. Let stand 5 minutes to thicken and stir gently. You can use this substitute any time a recipe calls for buttermilk!
Posted May 27, 2015

These look sooooo good! I want to try them ASAP. But I'm wondering - since moving to Denver, I've had difficulty w/baking in this high altitude. Any adjustments I should make for the high altitude?

Posted May 24, 2015 by Carol

Mmmm, these are delicious! Somehow mine came out flat with the tops running together. Any suggestions for what I might have done wrong so I can make them again and have them as pretty as the picture? Thanks for the great recipe!

Posted May 20, 2015 by Linda M

I just made these and they're yummy. My batter yielded more than the 24 minis but I only had one pan so some of them grew too big for their space! Other than that, very tasty little muffin.

Posted May 18, 2015 by Denise

Can you use regular milk, i never buy buttermilk?

Posted May 16, 2015 by Laura
Test Kitchen Comment
From: mallory
Hi Laura, if you don't have any buttermilk on hand, we would suggest 1 1/2 teaspoons of vinegar plus enough milk to equal 1/2 cup. Let stand 5 minutes to thicken and stir gently. This is a great substitute for buttermilk!
Posted May 18, 2015

Perfect! I have a ton of strawberries and some leftover buttermilk that needs to be used.

Posted May 16, 2015 by Jenna

These muffins look good and I just happen to have strawberries in the fridge.

Posted May 15, 2015 by Gale M

I love the way these sound and could almost taste them. Getting the ingredients today and making them pronto.

Posted May 15, 2015 by annette

These strawberry muffins w/ the strawberry butter looks so yummy that I'm gonna have to give it a go. But I don't have a food processor to make the butter is there another way I can make the butter? Thank You

Posted May 13, 2015 by Becky
Test Kitchen Comment
From: mallory
Hi Becky, we'd suggest chopping the strawberries finely and stirring them into the Butter with Canola Oil. Since it's soft right from the fridge, you shouldn't have any trouble!
Posted May 19, 2015

Nice recipe. Can't wait to try it. Thanks for sharing. Cheryl

Posted May 12, 2015 by Cheryl

These look wonderful! Do you think it would work to puree the strawberries? More likely my kids will eat them that way.

Posted May 12, 2015 by Alison
Test Kitchen Comment
From: mallory
Hi Alison - chopping them up finely should work!
Posted May 19, 2015

Hi, what would the come time be to make regular size muffins? Thanks

Posted May 12, 2015 by valeria
Test Kitchen Comment
From: mallory
Hi Valeria, we haven't tested this recipe in full-size muffins, but the standard bake range for a normal sized muffin at this temperature would be about 20-25 minutes.
Posted May 19, 2015


Posted May 12, 2015 by Julia

These look so yummy - and with strawberry season just around the corner, these would be divine at a bridal / baby shower. I could eat a plateful of them right now!

Posted May 12, 2015 by Linda

WoW!! These look amazing!! I love sweets!

Posted May 12, 2015 by shawnna Griffin