Strawberry Muffins (with Video!)
These strawberry muffins are a burst of sweet, juicy flavor wrapped in a tender, golden crumb. Ready in just over 40 minutes, they’re ideal for busy mornings or a quick afternoon snack.
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.
Nutrition
Calories: 381kcalCarbohydrates: 47gProtein: 7gFat: 20gSaturated Fat: 4gCholesterol: 29mgSodium: 128mgPotassium: 238mgFiber: 2gSugar: 27gVitamin A: 181IUVitamin C: 1mgCalcium: 67mgIron: 2mg
Tried this recipe?Let us know how it was!