Strawberry Muffins

These scrumptious Strawberry Muffins are studded with juicy strawberries and topped with a sweet strawberry glaze that is sure to delight your taste buds. Wonderfully tender and moist, these muffins are the perfect addition to your weekend brunch or as a quick afternoon treat. A berry delicious treat that is sure to delight!

Try more delicious strawberry recipes: Strawberry Shortcake Cake, Strawberry Cheesecake Mousse and these yummy Strawberry Lemonade Cupcakes!

Strawberry Muffin Recipe

Strawberry Muffins in the spring are a sweet and refreshing reminder that warmer weather is on the way! These fluffy muffins are loaded with strawberries for a burst of fruity flavor in every bite! The sweet glaze on top will melt in your mouth and is the perfect complement to the fruity muffin, adding an extra layer of sweetness and a shine to the muffin’s top.

Make a batch for a mouthwatering breakfast or brunch! This easy Strawberry Muffins recipe is also a great option for special occasions, such as birthdays or holidays, where you want to impress your guests with a delicious and beautiful treat.

More Favorite Breakfast Recipes

1. Lemon Blueberry Crepes
2. Banana Bread Coffee Cake
3. Simple Yogurt Parfaits
4. Homemade Buttermilk Biscuits
5. Cinnamon Rolls

Ingredients

Whether you’re enjoying them on their own or serving them as part of a brunch or dessert spread, Strawberry Muffins are sure to please anyone with their sweet and fruity flavor. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…

• all purpose flour – Provides structure to the muffins.
• baking powder – Helps the muffins rise.
• baking soda – Causes the muffins to rise and become light and fluffy.
• salt – Enhances all of the other flavors.
• ground cinnamon (optional) – Adds a distinct, warm, and slightly sweet flavor.
• unsalted butter – Use room temperature butter so it incorporates easily with the other ingredients.
• granulated sugar – Perfectly sweetens the muffins to balance out the strawberries.
• eggs – Provide moisture and structure to the muffins, for best results let come to room temperature before using.
• whole milk – Adds richness. I do recommend whole milk although other milk will work in this recipe.
• buttermilk – If you don’t have buttermilk available, feel free to add 3/4 teaspoon of either distilled white vinegar or lemon juice to 1/4 cup whole or 2% milk. The vinegar or lemon juice will sour the milk and take on a similar effect as store bought buttermilk.
• vanilla extract – Enhances the other flavors and adds warmth to the muffins.
• strawberries – Washed, dried and diced. (See FAQs below for information on using frozen strawberries.)

For the Strawberry Glaze

• powdered sugar – Adds sweetness and stability to the glaze.
•  milk – 2% or whole milk works.
• strawberry jam – For a touch of fruit flavor.
•  vanilla extract – Adds warmth to the glaze.

How to Make This Strawberry Muffin Recipe

For the Muffins

1. Prep. First, preheat the oven to 400°F. Next, grease muffin tin(s) or line with liners. Set aside.
2. Prepare Batter. Whisk together the all-purpose flour, baking powder, baking soda, salt and ground cinnamon. In a separate medium bowl, whisk together the whole milk, buttermilk and vanilla extract.
3. Cream. In a large bowl or the bowl of a stand mixer, cream the butter and granulated sugar together until light and fluffy, about 3 minutes. While creaming the ingredients, add the eggs, one at a time, beating until fully incorporated.
4. Fold in. Take your creamed batter and fold in the flour mixture and milk mixture, alternating between dry and wet ingredients, in three parts. Gently fold in the diced strawberries, using a wooden spoon or spatula.
5. Bake. Divide the batter between the muffin cups and bake for 17 to 20 minutes or until an inserted toothpick comes out with just moist crumbs.
6. Cool. Transfer muffins to a cooling rack and allow to cool for at least 15 minutes before adding the glaze.

For the Strawberry Glaze

1. Combine. In a large bowl combine the powdered sugar, milk, strawberry jam and vanilla extract and whisk until smooth.
2. Add glaze. After the muffins have cooled for at least 15 minutes, spoon the glaze over the top of the muffins or carefully dip the tops of the muffins into the glaze. Let glaze set up for 5 minutes. Add another layer of the strawberry glaze for an extra sweet finish.

Storage Information

Allow the muffins to cool completely and the glaze to harden a bit before storing. Transfer the strawberry muffins to an airtight container and store at room temperature for up to 3 days.

To freeze, wrap muffins individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Frozen muffins can be stored for up to 3 months. To thaw, simply let them sit at room temperature for a few hours or microwave them for a few seconds.

Trish’s Tips and Tricks

• By using butter that is at room temperature it will cream completely with the sugar resulting in a better texture for your muffins.
• When it comes to making this strawberry muffins recipe, don’t skip the buttermilk! While it may seem easier to substitute buttermilk with 2% or whole milk, taking the time to use buttermilk instead can make a big difference in the final result. By using buttermilk, you’ll find that your muffins are lighter and more tender in texture, and the added moisture can help prevent them from becoming dry or crumbly. Additionally, the slightly acidic flavor of buttermilk can add an extra depth of flavor to your muffins.
• To achieve light and airy muffins be sure to alternate wet and dry ingredients in small batches. This ensures that the ingredients are evenly distributed in the batter and to prevent overmixing, which can result in tough or dense muffins.

Frequently Asked Questions

Can I freeze the muffins?

To freeze muffins first, wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or bag. Frozen muffins can be stored for up to 3 months. To thaw frozen muffins, simply let them sit at room temperature for a few hours or microwave them for a few seconds.

Can I make them into mini muffins?

Typically, a recipe that makes 12 regular-sized muffins will make approximately 36 mini muffins. You will also need to shorten the baking time to 7-10 minutes or until an inserted toothpick comes out with just moist crumbs.

Can I make them without the glaze?

We think this strawberry muffin recipe with the glaze is the perfect pairing but you could definitely skip the glaze if you’d prefer!

Can I use frozen strawberries in this recipe?

While I prefer fresh strawberries in this recipe, frozen strawberries can be used in a pinch. Make sure to fully thaw the strawberries (preferably in the refrigerator), drain all of the excess liquid and then use slightly less than the recipe calls for.