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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Enjoy!
Strawberry Muffins
Ingredients
- 4 Tablespoons (57 g) unsalted butter melted and cooled at least 5 minutes
- ¼ cup (60 ml) canola oil may substitute vegetable or avocado oil
- 1 cup (200 g) granulated sugar
- 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 (220 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch cornflour UK
- ½ teaspoon salt
- 1 ½ cup (175 g) hulled chopped strawberries
Glaze
- ¾ cup (95 g) powdered sugar
- 3-4 teaspoons milk
Instructions
- Combine butter and canola oil in a large bowl and stir until well-combined.4 Tablespoons (57 g) unsalted butter, ¼ cup (60 ml) canola oil may substitute vegetable or avocado oil
- Add sugar and stir again.1 cup (200 g) granulated sugar
- Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined, and then add buttermilk and stir again.1 large egg + 1 egg white, 1 ½ teaspoons vanilla extract, ½ cup buttermilk*
- In a separate bowl, whisk together flour, baking powder, corn starch, and salt.1 ¾ cup (220 g) all-purpose flour, 2 teaspoons baking powder, 2 teaspoons corn starch, ½ teaspoon 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.1 ½ cup (175 g) hulled
- 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.
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).¾ cup (95 g) powdered sugar, 3-4 teaspoons milk
- Drizzle over cooled muffins and allow the glaze to set before enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Caelin McCauley
They always turn out beautiful
Emily @ Sugar Spun Run
We’re so happy you like the recipe, Caelin! 😊
Lisa Mishaga
I have added a post 2 times and neither one has been posted. would you please tell me why. Did I do something wrong?
Sam
Hi Lisa! I only actually see one, but all comments must be approved on the website and I just wasn’t on my computer last night. 🙂 I’m glad you enjoyed the muffins! 🙂
Lisa Mishaga
These muffins are absolutely wonderful! I was wondering if you think it would be okay to add a cream cheese mixture in it because my family loves everything with cream cheese in it. All of your recipes are amazing! I’ve never been disappointed. Than You so much!!!
Sam
I’m so glad you enjoyed them so much, Lisa! 🙂
Tammy
I absolutely love these recipes, I have tried many of them now and have never had a bad result!! The muffin recipes are absolutely amazing
Sam
I’m so glad you’ve enjoyed them so much, Tammy! 🙂
Allison Jordan
most of my muffins caved in do you know why they would do that?
Sam
Hi Allison! Is it possible they are slightly under-baked?
Hillary Clark
I haven’t yet taken them out of the oven, but I just wanted to again say how amazing your recipes are, and how grateful I am you took the time to perfect and tweak every little recipe to perfection because I have yet to bake
Something from your site that has turned out anything less than great and usually amazing! I have had some trouble transitioning from a regular oven with convection to a gas only oven with no heat from the top and a very questionable temperature gauge but I’ve taken to allowing it to preheat about 20 minutes longer than when it claims to be heated, and generally have to add between 2-5 extra minutes for most recipes but I found you while still living at my last place which had a regular oven so I know how perfect your times, temps, measurements and tips are. I’ve always liked baking but before I found this site I never made “the perfect” anything, now I have at least a dozen recipes from you memorized and all my friends and family rave over them – chocolate chip cookies, confetti cupcakes, carrot cake cupcakes (I mean these are like heavenly) red velvet cupcakes, mini cheesecakes, etc etc. unreal how amazing you are at this and I’ve never found another blog or site even close to this!!! Thank you!!
Sam
Thank you so much, Hillary! I truly appreciate reading these kinds of comments and I really do value your support. It can be frustrating to have an oven that is a little off, but I’m glad you seem to have figured it out. I look forward to hearing from you in the future. Happy baking! 🙂