These strawberry muffins with glaze are easy to make – they’re super moist, delicious and the strawberries will melt in your mouth!
Originally published April 2013, Updated May 2015.
One day, I really wanted to make blueberry muffins. I had one of those ridiculous cravings people get sometimes so I started get everything ready to make them.
I grabbed the mixing bowl, turned on the oven, greased up the pans, sifted my flour etc … before I realized I didn’t have any blueberries.
I got a little sad. I didn’t really feel like going to the store but it was going to be a necessary evil. Then I noticed some plump, juicy strawberries sitting pretty in the fridge.
That’s how this recipe was born.
Since that day, I have not made blueberry muffins. No joke – my muffin cravings made a quick turn and now I always crave these strawberry muffins instead.
There are definitely worse things to crave, wouldn’t you say?
Strawberry Muffins
Peak strawberry season is from April to June, so now is a perfect time to make a batch of strawberry muffins.
The recipe itself is very easy. All you will need is a mixing bowl, a whisk, a 1 cup measuring cup, a spatula and a muffin tin.
And if you bake at all, you probably have all of the ingredients in your cabinets already.
The dry goods get whisked together in the mixing bowl and the wet ingredients get mixed together in the measuring cup. They all get combined with the strawberries and put in the muffin tin and you’re good to go.
The finished product is very fluffy. The strawberries kind of melt and these muffins end up incredibly moist. I usually eat one warm and then put the remaining cooled muffins in a sealable plastic bag.
I guarantee they will be moist for a day or two at least – if they last that long without you eating them all.
Strawberry Muffins
These strawberry muffins with glaze are easy to make, they're super moist, delicious, and the strawberries will melt in your mouth!
Ingredients
Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3-1/2 cup milk
- 1 cup fresh strawberries, diced into small pieces (the smaller the better)
Glaze
- 1 cup powdered sugar
- 1-2 teaspoons milk
Instructions
- Preheat oven to 400 degrees. Grease a muffin tin with butter or non-stick spray.
- In your mixing bowl, whisk together the flour, sugar, salt and baking powder. Set aside.
- Pour vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup with 1 cup of liquid. Whisk the liquid together in the measuring cup, then add it to the mixing bowl. Whisk until just combined - batter should be slightly lumpy. Fold in strawberries with a spatula.
- Pour batter into muffin tin. Bake approximately 12-14 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from muffin pan.
- In a small bowl, mix the powdered sugar and milk together until the lumps are gone. When the muffins are cool, drizzle the glaze over the top.
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Nutrition Information:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 211Total Fat: 6.8gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 14mgSodium: 108mgCarbohydrates: 36.2gFiber: 0.7gSugar: 23.4gProtein: 2.5g
Looking for more baked goods? Try this recipe for mini banana bread loaves or these spiced apple muffins!
Laurna Calabrese'Coluni
Friday 21st of June 2019
I love these strawberry muffins they were such a hit this is my third time making them, dekicous. For my husband to request me to please make again that tells me they were good. Thank you for this receive and by the way very easy to make. I will be waiting patiently for another great recipe. Thank you Laurna from Florida
Jenny
Friday 21st of June 2019
Thanks for stopping by and leaving a comment Laurna! I'm so happy to hear that you and your family like my recipe!
Sharon
Sunday 25th of March 2018
Would it be ok to use strawberries that have been frozen without sugar???
Jenny
Wednesday 28th of March 2018
Yes, you can substitute frozen strawberries.
Amanda Hall
Sunday 9th of April 2017
I made these today: they're fantastic! I added a little cinnamon but other than that I made as the recipe directed.
Heather
Tuesday 14th of February 2017
I have been using this recipe for a while now. I've tried at least 20 others in search for the perfect strawberry muffin, but nothing compares. This is the one food my mom will eat while she is on chemo. Lately she has been something much more intense, but still eats these muffins. We love them. Thank you for putting this recipe up!! It's been a blessing to us!
Jenny
Tuesday 14th of February 2017
Thank you so much Heather! I'm sorry to hear that your mother is ill, but blessed that I am able to provide a recipe that she can eat. I'll be sending prayers to you and your family.
Jessica
Monday 26th of September 2016
These came out lovely! I substituted the white sugar for maple syrup and I used coconut milk instead of regular milk and they are so good! Sharing with my 1 year old daughter and she gives it 2 thumbs up :)