These tender muffins are loaded with fresh strawberries and topped with a sweet and simple glaze.
I did something pretty sweet in my kitchen last weekend and I think you ought to try it. They disappeared so quickly, I had to make another batch to get pictures of them for you.
If you’ve tried my Spectacular Blueberry Muffins or Raspberry Dark Chocolate Muffins, these should be next on your list. The base recipe is the same and I’m so pleased with it. They turn out big, beautiful, and perfect every time.
I’m skipping the step-by-step because I’ve been there, done that, but you can check out my Spectacular Blueberry Muffins to see it happen. They are incredibly easy to make.
The printable recipe with complete instructions is down yonder.
In honor of spring, I added some fresh strawberries and a sweet, simple glaze.
Make some for your mama this weekend! She’ll love ya forever.
She’ll love ya forever regardless of whether you make her the muffins or not, cause that’s what mama’s do. That’s why they deserve some muffins.
I want to take a moment to wish every mother who reads this post the most beautiful Mother’s Day ever. Whatever it is that makes it special for you, I hope it comes to you in leaps and bounds.
Now, for the kids – go call your mother!
Glazed Strawberry Muffins
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup nonfat plain Greek yogurt, or light or full fat sour cream
- 1 cup (heaping) fresh chopped strawberries , rinsed and dried
For the Glaze
- ½ cup powdered sugar
- 4 to 5 teaspoons heavy cream or half-and-half, or more to reach desired consistency
- ½ teaspoon pure vanilla extract
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray.
- In large bowl, beat the eggs with an electric hand mixer. Add the granulated sugar and beat for a minute or two until completely combined. With the beaters running, pour in the oil and then add the vanilla.
- In a separate medium bowl, stir together flour, salt and baking soda.
- Using a wooden spoon, mix the dry mixture into wet mixture, a little at a time, alternating with the Greek yogurt.
- Add the strawberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups.
- Bake for 18 to 22 minutes, or until golden brown. Remove from the oven and allow the muffins to cool for 10 minutes and then carefully remove from the muffin pan to cool completely.
For the Glaze
- Combine ingredients for the glaze in a small mixing bowl. Drizzle over completely cooled muffins.
- Store leftovers in an airtight container.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
They sound so good
These came out fantastic!! The rise and the shape of them was the best I have ever had muffins come out! So far they’re a hit with everyone who’s had one!
I’m so glad to hear this, Brian! Thanks for the feedback 🙂
Fresh strawberries in the muffins! I’d love to have these for breakfast with my coffee. Love that berry season is here. I can imagine these muffins with blueberries, or blackberries… must be so good!
They are very good with all sorts of berries. I’ve done them with blueberries, raspberries, and now strawberries. Blackberries may be next!
You can never go wrong with a really good base muffin recipe – then the sky is the limit!
Val, I’m pretty sure with a cup of coffee, I could eat the entire muffin tin of these beauties.
My local strawberry farm is just a minute down the road and I hear they’re ready to be picked! I’ll be making these muffins… thank you! 🙂
I want to move where you live, Amy! I hope you try the muffins 🙂
I was looking for some strawberry muffin recipes!! This is definitely going to be coming in handy. 🙂