These tender Strawberry Muffins are loaded with fresh strawberries and topped with a sweet and simple glaze. Greek yogurt lends a luxurious texture to these gorgeous summer berry muffins!
If you’ve tried my Spectacular Blueberry Muffins or Raspberry Dark Chocolate Muffins, these Strawberry Muffins should be next on your list. The base recipe is the same and they bake up big, beautiful, and perfect every time.
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Utilizing fresh strawberries at the peak of the season in baked goods is something I love to do. There’s my Strawberry Banana Bread, Strawberry Cheesecake Bars, and these absolutely delightful glazed Strawberry Muffins.
I’ve had so much success with this no-fuss muffin recipe that I’ve modified it several times to create different flavor profiles. And, they are all absolute perfection.
And, the good news is that they are incredibly easy to make!
Table of contents
Ingredient Notes
- Wet ingredients – The wet ingredient mixture consists of large eggs, granulated sugar, vegetable oil, and pure vanilla extract.
- Dry ingredients – All-purpose flour, salt, and baking soda,
- Greek yogurt – I almost always use nonfat plain Greek yogurt but both 2% and full fat will work as well. I’ve also substituted some or part of the Greek yogurt with light or regular sour cream with a very good result.
- Strawberries – Look for ripe, deep red fresh strawberries. Rinse the strawberries, pat them dry, and dice before beginning.
- For the glaze – Powdered sugar, heavy cream or half-and-half, and pure vanilla extract.
How to Make Strawberry Muffins
- In large mixing bowl, beat the eggs with an electric 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 the flour, salt and baking soda. Using a wooden spoon, mix a little of the dry mixture into the wet mixture.
- Stir in a little of the Greek yogurt, and then alternate with the flour until all of both have been added.
- Add the strawberries and mix with the wooden spoon just until combined.
- Divide the batter between a 12-cup muffin pan that you’ve coated with nonstick cooking spray or lined with paper liners.
- Bake in a preheated 400 degree F oven 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.
The Powdered Sugar Glaze
Combine the ingredients for the glaze in a small mixing bowl and drizzle it over the completely cooled muffins.
Tips for the Best Strawberry Muffins
Fresh strawberries: Avoid using overripe or mushy strawberries as they will affect the texture of the muffins. For the best result, I don’t recommend using frozen strawberries.
Equal size: Dice the strawberries into small, uniform pieces to ensure even distribution throughout the muffin batter.
Be gentle: Gently fold the diced strawberries into the muffin batter to prevent them from getting crushed or releasing excess moisture.
Don’t over-bake: Bake the muffins until they are golden brown and a toothpick inserted into the center comes out clean. Keep an eye on them to prevent over-browning.
Cool before glazing: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Perfect glaze: Prepare the powdered sugar glaze by mixing powdered sugar with about half of the amount of cream stated in the recipe. Adjust the consistency by adding more cream until the desired consistency is reached. The glaze should be just thin enough to pour off the tip of a spoon. If the glaze is too thin, add a little additional powdered sugar, as needed.
Storing Glazed Strawberry Muffins
Wait for the glaze to set: Allow the glazed muffins to sit at room temperature for about 30 minutes to an hour before storing them. This will give the glaze enough time to set slightly, reducing the risk of it sticking to the storage container or wrap.
Use an airtight container: Place the glazed muffins in an airtight container to keep them from drying out and to protect them from absorbing unwanted odors from the surroundings. Alternatively, you can use a resealable plastic bag, removing excess air before sealing it.
Separate layers with parchment paper: If you need to stack the muffins in the container, place a piece of parchment paper between each layer to prevent them from sticking together or smudging the glaze.
Freeze for long-term storage: If you want to store the muffins for an extended period, freezing is a great option. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. The individual wrapping helps prevent freezer burn and makes it easier to thaw only the number of muffins you need.
Thawing frozen muffins: To thaw frozen Strawberry Muffins, leave them at room temperature for a couple of hours or overnight in the refrigerator. You can also gently reheat them in the oven at a low temperature for a few minutes if desired.
Stored properly, these Strawberry Muffins should stay fresh and tasty for several days or even longer if you choose to freeze them.
More Muffin Recipes You’ll Love
- Apple Coffee Cake Muffins
- Bran Muffins
- Lemon Almond Poppy Seed Muffins
- Oatmeal Banana Muffins with Chocolate Chips
- Carrot Cake Muffins
- Check out my entire collection of easy muffin recipes for more baking inspiration!
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Strawberry Muffins
Video
Ingredients
- 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 heaping cup diced fresh 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
Instructions
- Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with nonstick cooking spray or line it with paper liners.
- In large bowl, beat the eggs with an electric 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 the flour, salt and baking soda.
- Using a wooden spoon, mix the dry mixture into the 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, using about half of the amount of cream stated. Add just enough of the remaining cream to reach a consistency that allows the glaze to run off the tip of a spoon. Drizzle over the completely cooled muffins.
- Store leftovers in an airtight container.
Notes
Nutrition
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.
Like this? Please rate & comment below!This post was originally published on May 10, 2014. It has been updated with new text and images.
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. 🙂