Strawberry Tillamook Muffins

Strawberry Tillamook Muffins
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The sweet summer kiss of strawberries is the perfect complement to the pleasant tang of Tillamook® Sharp Cheddar in these delicious muffins. Strawberry Tillamook muffins are great on their own or simply brushed with melted butter. Store any leftover muffins in an airtight container at room temperature and microwave them for 20 seconds to reheat.


  • ¾ cup strawberries, sliced
  • ⅓ cup sugar
  • 1 ¼ cups all-purpose flour
  • ½ cup whole-wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • Pinch of salt
  • ½ tsp. grated nutmeg
  • 1 cup low-fat buttermilk
  • ¼ cup olive oil
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • ¾ cup Tillamook® Sharp Cheddar Shredded Cheese


  1. Heat the oven to 400° F. Line 10 holes in a 12-muffin tin with paper liners, leaving two holes empty. Toss the strawberries with the sugar and lightly mash them with a fork. Set the berries aside.
  2. Whisk together the flours, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together the buttermilk, olive oil, egg and vanilla extract.
  3. Make a well in the center of the dry ingredients. Add the buttermilk mixture, strawberries (and their juice) and cheddar to the well. Fold the ingredients together until just combined.
  4. Divide the batter evenly among the 10 lined slots in the muffin tin; fill the two empty slots half full of water. Set the muffin tin on the middle oven rack.
  5. Bake the muffins for 17 minutes. Check for doneness using a toothpick. Take the muffin tin out of the oven and let cool for 5 minutes. Next, take the muffins out and let them fully cool on a wire rack.
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