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 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.
Notes
Nutrition
Bruce says
Identical recipe to the blueberry muffins, except for the difference of 1 tsp of cornstarch (Why, Sam, why?). However, these are even better, and I would never have imagined that to be possible. The October strawberries in Ohio aren’t nearly as good as they were in the summer, but they still produced amazing muffins.
Sam says
I’m always tweaking and always working on slowly improving 😉
I’m so happy to hear that you enjoyed, Bruce, even with October strawberries! Thank you for commenting!
Bruce says
I just figured out how these can be better than the blueberry muffins. The subtler flavor of the strawberries allows the amazing muffin flavor to come through.
I suggest not making the glaze, unless you want something more dessert-like, because these are plenty sweet and anything additional would mask the flavors of the muffin and the strawberries. That said, though, trust Sam on this and make the glaze if that appeals to you. I’m sure she’s right about it.
In case anyone is wondering, Sam’s muffins freeze wonderfully in a zipper freezer bag. They keep very nicely for two weeks. Just thaw at room temperature for at least an hour and a half, and you’ll get a fresh-tasting treat.
Laura A Brown says
Absolutely Delicious! Thanks for sharing this amazing recipe. This one goes in my recipe box.
Sam says
I am so glad you enjoyed them so much, Laura! I am honored to have a place in your recipe box. 🙂
Ewa says
Thank you so much for this recipe! Your video was very helpful! I baked them the first time, and they were delicious! So much better than from a store. I made slight changes to have more batter. I also made blueberry muffins with frozen blueberries and they were fantastic! I keep going back to your website for more recipes.
Sam says
I am so glad you enjoyed it so much! 🙂
Mary Wanta says
I cannot wait to try them
Sam says
I hope you love them! 🙂
Lynn says
I was looking for a strawberry cream muffin recipe and thought I would try yours. I watched the video (well done) and then read the recipe. It was very easy to follow, and I learned the science behind the cooled butter and room temperature of the butter. The muffin are in the oven as I write this – can’t wait to eat them!
Sugar Spun Run says
Thank you so much for trying my recipe, Lynn! I am glad that you found the video and tips helpful. I hope that you love the muffins!
Paula Hower says
Oh my GOODNESS!!!
These are AMAZING!!!
I have people in my family who do not like fruit in their muffins (sad, I know…) but I tried these anyway and they were all gone in half an hour! I am so excited!!! These are so delicious they converted my family!!!
Thank you!!!!!
Sam says
I am so glad everyone enjoyed them so much, Paula! 🙂
Laurie says
These are incredible! Little bursts of strawberry sweetness throughout. I’ve made two batches in 4 days! Thank you for a terrific recipe.
Sam says
I am so glad you enjoyed it so much, Laurie! 🙂
Sumiyyah Palwala says
These muffins were perfect. I have tried different muffin recipes in the past but they just weren’t right. We loved this recipe, sooo good and definitely a keeper 🙂
Sam says
I am so glad everyone enjoyed them so much, Sumiyyah! 🙂
Christen says
Just made these with fresh local strawberries and they are DEVINE! Best muffins I have ever had! I had a ton of berries to use so I quadrupled the recipe and now in a critical debate with my family whether to share with neighbors or savor these for ourselves!
Sam says
I am so glad everyone enjoyed them so much, Christen! I always end up eating way too many and there’s never any left to share! Maybe you have some better self control than I do. 🤣
Christen Hulsey says
Your recipe has made my neighbors and family very happy! This morning I made blackberry muffins using this recipe and they came out perfect. Just wondering if frozen berries would work and if so should they be thawed first and then cut up? Can’t wait to try some of your other recipes, thanks again for sharing!
Sam says
Hi Christen! I think the frozen berries would work fine here. You would need to chop them up so you don’t have huge strawberries though. 🙂
Lisa says
I LOVE this recipe!!! I’ve been looking for a good muffin recipe for years and I still havent found a GOOD one…. I found a GREAT one!!! I’ve made them exact to this recipe and I’ve also tweaked it a bit by adding a little more of the ingredients AND bananas. Omg Strawberry banana muffins! Soooooo good!!! I’ve also made your blueberry muffins and again, another GREAT recipe!! I’ve tweaked that one too a bit by adding some lemon zest and lemon juice to make them lemon blueberry muffins, yummy!!! THANK YOU THANK YOU THANK YOU!!!
Sam says
I am SO happy to hear this, Lisa!! Thank you so much for commenting, I really appreciate it! 🙂
Sarah says
Made these today, everyone loved them! Will definitely make these again 🙂 thanks so much for sharing xx
Sugar Spun Run says
I am so glad that everyone enjoyed them, Sarah! Thank you for trying my recipe and for commenting. 🙂
Angie says
I have made your scones and biscuits in the last week of quarantine time at home. Yum yum yum! I wish I always had this much time to bake. I’m excited to try these. I want my daughter to be able to eat these before her school day and not consume too much sugar. Do you think I could make the muffin and skip the glaze?
Sugar Spun Run says
Thank you so much for trying my other recipes, Angie! I am so glad that you have enjoyed them. As for the glaze used in this recipe, it can most certainly be skipped. Happy Baking! 🙂