Strawberry Muffins with Whipped Strawberry Butter
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Strawberry Basil Muffins with Whipped Strawberry Butter

These Strawberry Basil Muffins with Whipped Strawberry Butter are a delicious morning treat for the start of a new week or a sunny weekend morning. The whipped butter can be kept for several days in the fridge and goes great on just about everything.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: breakfast
Cuisine: american
Servings: 12 muffins
Calories: 131kcal


  • 2 ½ cups All-purpose flour
  • ½ cup sugar
  • 1 T baking powder
  • ½ t. salt
  • 1 t. dried basil
  • 1 cup milk
  • ½ cup 1 stick melted butter
  • 1 egg
  • 1 t. vanilla extract
  • 1 cup chopped strawberries

Strawberry Butter:

  • 2 sticks butter or margarine softened
  • 1 T honey
  • ½ cup crushed strawberries


  • Preheat oven to 400 and grease a 12 cup muffin pan.
  • In a large bowl mix together flour, sugar, baking powder, salt and basil and set aside. In a medium bowl mix together milk, butter, egg and vanilla and pour into the dry mixture. Stir until just combined ( it will be lumpy) and then stir in the strawberries. Divide the batter evenly between the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean. Serve with strawberry butter.

For Strawberry Butter

  • In a stand mixer, whip the butter until light and airy. Add in the honey and strawberries and stir to combine. Transfer to a bowl or jar, cover with plastic wrap and store in the fridge for up to 3 days or freeze for up to 1 month.


Tip: Feel free to use blueberries or raspberries in place of the strawberries in both recipes!


Calories: 131kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 100mg | Potassium: 160mg | Sugar: 11g | Vitamin A: 290IU | Vitamin C: 10.6mg | Calcium: 75mg | Iron: 0.3mg