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
If you enjoy these videos please consider subscribing to my YouTube channel! I promise not all of them will be so dark 😉
Enjoy!
Strawberry Muffins
Ingredients
- 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 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk* room temperature preferred -- please see note for buttermilk substitute
- 1 3/4 cup all-purpose flour (220g)
- 2 teaspoons baking powder
- 2 teaspoons corn starch cornflour UK
- ½ teaspoon salt
- 1 1/2 cup hulled chopped strawberries (175g)
Glaze
- 3/4 cup powdered sugar (95g)
- 3-4 teaspoons milk
Instructions
- 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.
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.
Sheree says
September 12, 2019 at 2:04 amI will try making your muffins. Just one question. When you double the recipe, do you also double the amount of baking powder or not? How much do you need?
Sugar Spun Run says
September 12, 2019 at 5:45 amThank you so much, Sheree! I am so happy that you enjoy my muffins. Yes, when doubling the recipe you will want to double all the ingredients. So, in this case you will need 4 teaspoons of baking powder. Enjoy! Happy Baking! 🙂
Nan says
June 28, 2019 at 10:55 amThese are delicious! Great height. I added chopped walnuts and 1/4 tsp almond extract and sprinkled the tops with sugar before baking. Mine needed an extra two minutes of baking time. They are wonderful. Thank you for the recipe.
Sam says
June 28, 2019 at 9:51 pmI am so glad you enjoyed the muffins so much, Nan! Thank you for the feedback. 🙂
Toby Pennell says
June 18, 2019 at 5:00 pmI love strawberries and when the season came around to pick them…I looked for a new recipe. Your muffins were fabulous and so easy! I used the SACO dry buttermilk in them and it worked fine. They are yummy! Thanks for posting.
Sam says
June 19, 2019 at 9:28 amI love strawberry season too! I am so glad you enjoyed the muffins, Toby. 🙂
Barbara says
June 9, 2019 at 6:52 pmGreat recipe. This is the third recipe from your site that I have tried, all have been winners.
Sam says
June 9, 2019 at 9:11 pmThank you so much, Barbara! I am so glad you are enjoying everything. 🙂
Kendra Zimmerman says
June 1, 2019 at 9:17 pmThese are so good! Very much enjoyed these! I put chocolate chips on top some of before baking, tastes like a chocolate strawberry 🙂 I was wondering if these freeze well?
Sam says
June 1, 2019 at 11:07 pmI’m so glad to hear you enjoyed the muffins, Kendra! Yes these freeze just fine 🙂
Se says
April 4, 2019 at 4:05 pmIs it okay if I also add bananas?
Sam says
April 4, 2019 at 10:27 pmIf you want to add a few sliced bananas that would work fine. 🙂
Wendy says
February 26, 2019 at 11:46 amAmazing. Been on a muffin kick this year…baking every weekend, a new recipe each time, trying to find the right one. This is the best by far. So moist!! I think the butter and oil combo is key. I am sure they are incredible with the glaze; however, I simply sprinkled the tops with sugar before baking and they were sweet and perfect. So delicious in fact, I hand-delivered a couple to each of my neighbors, while they were still hot from the oven. (You can imagine the surprised faces on a cold Maine morning – it made their day!) Excellent recipe. Thank you for sharing, Sam! 🙂
Sam says
February 26, 2019 at 4:50 pmI am so glad you enjoyed them Wendy! The butter and oil really does a lot to make these muffins great! That’s very kind of you to deliver fresh muffins, you are a great neighbor! 🙂
Wendy says
February 27, 2019 at 8:51 amAwww, thanks! That’s nice of you to say. And I want you to know you just received
another five star rating – my neighbor Julie just called to say she LOVED the muffins!! So a big thank you from her, too. 🙂
Sam says
February 27, 2019 at 12:28 pmYay! Thank you! 🙂
TJ says
November 18, 2018 at 1:59 amCupcakes were great! Could you use the same recipe to make a bundt cake?
Sam says
November 18, 2018 at 10:25 amSo glad you enjoyed them! I haven’t tried this in a bundt cake but I do think it would work, I’m not sure what the cook time would be unfortunately. If you try it out, please let me know how it works for you!
Kelly says
September 23, 2018 at 7:48 pmMy 12 year old son told me late Sunday morning that he had a home economics project due the next day. He needed to bake something from scratch with fruit. He wanted to use strawberries so off to the Internet I went and found your recipe. He made it mostly by himself and turned out wonderful! The whole family enjoyed them and it was an amazing experience for his first time baking. Thank you!
Sam says
September 24, 2018 at 4:36 pmHi Kelly! Thank you so much for the kind feedback! Hopefully he will continue baking, it’s a lot of fun! I’m so glad everyone enjoyed them! 😃
Joi says
September 4, 2018 at 4:59 pmI have been searching for a go to strawberry muffin recipe and finally have found it! Thank you. These muffins are simply yummy.
Sam says
September 6, 2018 at 8:42 pmI’m so happy to hear it! Happy baking!
Amanda says
June 21, 2018 at 6:39 pmI had to pause the video because I was so impressed. I thought to myself, “she has the mixer, the flowers, the T-shirt, and the shiny lipstick to go along with these bright strawberry muffins.” You are such a professional, Sam; like a little Martha Stewart with a pretty smile.
Sam says
June 24, 2018 at 8:55 pmYour sweet comment just made my day, Amanda!! Thank you so much for writing, I appreciate you following along with the blog <3