Sweet, fluffy, Strawberry Muffins packed full of fresh strawberry pieces. These muffins are made completely from scratch and are topped with a simple glaze.
Today’s recipe includes plenty of tips and tricks on how to get the softest, fluffiest, tastiest muffins and includes a brief how-to video showing how I make these strawberry muffins in my own kitchen.
We are in peak strawberry season here in Pennsylvania and I am taking full advantage of every minute of it. Whether you want to pick your own or just buy them from the grocery store, plump, juicy, sweet strawberries are most likely available wherever it is you do your shopping.
I’m taking full advantage of these berries and have a few strawberry recipes lined up to share with you (and don’t forget about my strawberry shortcake recipe that I shared last month!), but let’s get to today’s recipe. Today I’m sharing my simple recipe for strawberry muffins.
By now you may have caught on to the fact that many of my muffins start out with a very similar base. My banana muffins, chocolate chip muffins, and blueberry muffins are just a few that start out almost identically, but not without good reason!
All of those muffins, and now these strawberry muffins, start with a blend of butter and oil (rather than just one or the other) because after lots of testing and sampling I’ve found that this is the best way to make your muffins flavorful and soft and fluffy. At the risk of sounding like a broken record (because I know I talked about this in my chocolate and vanilla cake recipes, too) using all-butter tends to dry out cake-y baked goods while using all oil can make them soft and moist but at the loss of the butter flavor.
Using a blend of both has proven time and time again to be the best way to get the best flavor and texture when making muffins.
As with my other muffin recipes, these strawberry muffins also use buttermilk. If you don’t have this in your fridge already, you can follow my easy instructions for making a simple buttermilk substitute.
The technique for baking strawberry muffins is also the same as with my other recipes. We will start with the oven at a high temperature and then, without opening the oven door, we will drop the oven temperature and continue to bake our muffins on a lower temperature.
What this does is it allows our muffins to get a nice rise by baking on a high temperature first and then dropping the temperature so that the muffin interiors can finish baking without drying out.
I also made a short video in my kitchen of how I make these strawberry muffins. I know I mentioned this before but videos are a work in progress for me and I definitely struggled with the lighting in this one 🤦🏼♀️, unfortunately I didn’t realize how shadowy it was (especially on my face!!! I almost didn’t publish this video just because of that!) until I went to edit!
How to Make Strawberry Muffins
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- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes (57g)
- ¼ cup canola oil may substitute vegetable oil (60ml)
- 1 cup granulated sugar (200g)
- 1 large egg + 1 egg white room temperature preferred
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk* room temperature preferred -- please see note for buttermilk substitute
- 1 ¾ cup all-purpose flour (220g)
- 2 teaspoons baking powder
- 2 teaspoons corn starch cornflour UK
- ½ teaspoon salt
- 1 ½ cup hulled chopped strawberries (175g)
- ¾ cup powdered sugar (95g)
- 3-4 teaspoons milk
- Combine butter and canola oil in a large bowl and stir until well-combined.
- Add sugar and stir again.
- Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined, and then add buttermilk and stir again.
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
- Fold the dry ingredients into the wet gently, taking care not to over-mix the batter. Once about half of the dry ingredients have been combined, add your chopped strawberries and continue to gently stir until ingredients are just combined.
- Cover bowl with a dry towel and allow batter to sit 15 minutes**
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Once oven has preheated, portion batter into prepared tin, filling each liner all the way to the top with batter (without overflowing).
- Bake on 425F (215C) for 8 minutes and then reduce the oven temperature to 350 (175C) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool, and, if desired, top with glaze.
- Combine powdered sugar and 3 teaspoons of milk in a small bowl and whisk until smooth. If batter is too stiff to drizzle, add additional milk, one teaspoon at a time, until desired consistency is achieved (if you make the glaze too thin, just add more sugar).
- Drizzle over cooled muffins and allow the glaze to set before enjoying.