These strawberry muffins are a burst of sweet, juicy flavor wrapped in a tender, golden crumb. Perfectly balanced with a hint of vanilla and a touch of richness, they’re a treat that feels indulgent yet wholesome. Ready in just over 40 minutes, they’re ideal for busy mornings or a quick afternoon snack. The fresh strawberries add a delightful pop of color and a natural sweetness that pairs beautifully with the soft, moist texture. Each bite is a little piece of sunshine, making them impossible to resist.
Warm from the oven, these muffins are a sensory delight—fragrant, slightly crisp on the outside, and irresistibly fluffy inside. Packed with nutrients like fiber and protein, they’re a guilt-free way to satisfy your sweet tooth. Whether enjoyed with a cup of coffee or shared with loved ones, these muffins are sure to brighten your day. Plus, the easy-to-follow video ensures you’ll nail the recipe every time. Treat yourself to a batch and savor the joy of homemade goodness!
Ingredients for Strawberry Muffins
- 4 Tablespoons (57 g) unsalted butter, melted and cooled for at least 5 minutes
- ¼ cup (60 ml) canola oil (may substitute vegetable 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; see note for substitute)
- 1 ¾ cup (220 g) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons corn starch (cornflour in the UK)
- ½ teaspoon salt
- 1 ½ cup (175 g) hulled and chopped strawberries
For the Glaze:
- ¾ cup (95 g) powdered sugar
- 3-4 teaspoons milk
Step-by-Step Instructions
- In a large bowl, combine the melted butter and canola oil. Stir until well-combined.
- Add the granulated sugar and stir again.
- Mix in the egg, egg white, and vanilla extract. Stir thoroughly until all ingredients are combined. Then, add the buttermilk and stir once more.
- In a separate bowl, whisk together the flour, baking powder, corn starch, and salt.
- Gently fold the dry ingredients into the wet ingredients, being careful not to over-mix. Once about half of the dry ingredients are combined, add the chopped strawberries and continue to stir gently until just combined.
- Cover the bowl with a dry towel and let the batter rest for 15 minutes.
- Preheat your oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
- Once the oven is preheated, portion the batter into the prepared tin, filling each liner to the top without overflowing.
- Bake at 425°F (215°C) for 8 minutes, then reduce the temperature to 350°F (175°C) (do not open the oven door). Bake for another 12 minutes, or until the tops are just beginning to turn golden brown.
- Allow the muffins to cool completely before adding the glaze.
For the Glaze:
- In a small bowl, whisk together the powdered sugar and 3 teaspoons of milk until smooth. If the glaze is too thick, add additional milk, one teaspoon at a time, until the desired consistency is reached. If it’s too thin, add more powdered sugar.
- Drizzle the glaze over the cooled muffins and let it set before serving.
Sweeten It Up: Glaze and Topping Ideas
While the powdered sugar glaze is a classic choice, feel free to get creative with your muffin toppings! For a citrus twist, add a teaspoon of lemon or orange zest to the glaze. If you’re a fan of chocolate, drizzle melted white or dark chocolate over the cooled muffins. For a crunchy finish, sprinkle chopped nuts or toasted coconut on top before the glaze sets.
Perfect Pairings: Serving Suggestions
These strawberry muffins are a delightful treat on their own, but they can also be part of a larger spread. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair them with a fresh fruit salad and a cup of coffee or tea. They also make a great addition to brunch buffets or afternoon tea parties!
Freshness First: Storage and Reheating Tips
To keep your muffins fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days or freeze them for up to 3 months. To reheat, simply microwave a muffin for 10 sacks or warm it in a 300°F (150°C) oven for 5 minutes. If frozen, let it thaw at room temperature before reheating.
Mix It Up: Recipe Variations
Don’t be afraid to experiment with this versatile muffin recipe! Swap the strawberries for other berries like blueberries or raspberries, or try a mix of your favorites. For a tropical twist, use diced pineapple or mango. If you’re feeling adventurous, add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced flavor. Gluten-free? Simply replace the all-purpose flour with your preferred gluten-free blend.
Baking Smarts: Time-Saving Tips
To streamline your muffin-making process, prepare your strawberries and measure out all your ingredients before you start mixing. If you’re short on time, skip the 15-minute resting period for the batter – your muffins will still turn out delicious! For even quicker prep, use a cookie scoop to portion the batter into the muffin tin. Clean-up is a breeze when you whisk your glaze in a mason jar – just screw on the lid and store any leftovers in the fridge!
Strawberry Muffins (with Video!)
Ingredients
- 4 Tablespoons unsalted butter melted and cooled at least 5 minutes
- 1/4 cup canola oil may substitute vegetable oil
- 1 cup granulated sugar
- 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
- 2 teaspoons baking powder
- 2 teaspoons corn starch cornflour UK
- 1/2 teaspoon salt
- 1 1/2 cup hulled chopped strawberries
Glaze
- 3/4 cup powdered sugar
- 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.