Ingredients Jump to Instructions ↓

  1. 1 1/2 cups Butter , softened and divided

  2. 1/4 cup Strawberry Preserves

  3. 1 1/2 cups Sugar

  4. 4 Large Eggs

  5. 1 tsp Vanilla Extract

  6. 3 1/2 cups All-purpose Flour , divided

  7. 1 tsp Baking Powder

  8. 1/2 tsp Baking Soda

  9. 1/2 tsp Salt

  10. 1/2 tsp Lemon Zest

  11. 1 cup Whole Buttermilk

  12. 2 cups Fresh Strawberries , coarsely chopped

  13. 1 cup Cold Butter , cut into small pieces

  14. 1/2 cup Firmly Packed Brown Sugar

  15. 1/2 cup Quick-cooking Oats

Instructions Jump to Ingredients ↑

  1. Directions:

  2. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with paper liners. In a small bowl, combine 1 cup softened butter and the preserves, stirring until smooth. Set aside.

  3. In a large bowl, beat remaining 1/2 cup softened butter with sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla. In a medium bowl, combine 3 cups flour, baking powder, baking soda, salt, and lemon zest. Gradually add flour mixture to butter mixture alternating with buttermilk, beating until smooth after each addition. Fold in fresh strawberries. Spoon batter evenly into prepared muffin cups.

  4. In a small bowl, and using hands, combine cold butter, remaining 1/2 cup flour, brown sugar, and oats until mixture resembles coarse meal. Sprinkle oat mixture evenly over strawberry batter. Bake for 15 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Serve with Strawberry Butter.


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