The Thirsty Feast

Strawberry Muffins

These strawberry muffins with glaze are easy to make – they’re super moist, delicious and the strawberries will melt in your mouth!

one strawberry muffin topped with glaze

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 on a cooling rack

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 muffin on a white plate

Strawberry Muffins

Strawberry Muffins

Yield: 12 muffins
Prep Time: 8 minutes
Cook Time: 12 minutes
Rest Time: 30 minutes
Total Time: 50 minutes
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.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 211 Total Fat: 6.8g Saturated Fat: 1.5g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 14mg Sodium: 108mg Carbohydrates: 36.2g Fiber: 0.7g Sugar: 23.4g Protein: 2.5g
© Jenny Bullistron
Cuisine: American / Category: Breakfast
new strawberry muffins pin

Looking for more baked goods? Try this recipe for mini banana bread loaves

Mini Banana Bread Loaves | www.honeyandbirch.com

or these spiced apple muffins!

Spiced Apple Muffins | Honey and Birch

strawberry muffin long pin

strawberry muffin short pin

Reader Interactions

Comments

  5. I was wondering what I was going to do with all the strawberries that somehow froze in my fridge and got all mushy… 🙂 Thanks for sharing your recipe! Can’t wait to give it a try!

    Reply

  10. I’m dropping by from the Worthwhile Wednesday link party. These muffins look scrumptious. I love how they came about — missing ingredients spark creativity! Yay!

    I have a link party that I am trying to grow. Because I think my readers would love your recipe as much as I do, I invite you to share it (and others if you’d like) at Grandma Ideas Sharing Time at http://grandmaideas.com.

    Wishing you all the best,
    Nina

    Reply

  15. Wow…so pretty, and so easy! Packaged muffin mix can kiss it! Lol! I have strawberries sitting pretty in my fridge, too…BYE! LOL!

    Reply

  19. Mmm mmm mmm. Perfect way to usher in strawberry season. I’m so ready! Thanks for linking up at #SaucySaturdays.

    Reply

  20. I literally just finished making these and they are delicious! Thank you so much for a very easy and simple recipe 🙂

    Reply

  21. 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 🙂

    Reply

  22. 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!

    Reply

    • 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.

      Reply

  23. I made these today: they’re fantastic! I added a little cinnamon but other than that I made as the recipe directed.

    Reply

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