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A glazed strawberry muffin on a china plate.
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Glazed Strawberry Muffins

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins


  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup non-fat plain Greek yogurt can substitute light sour cream
  • 1 heaping cup fresh chopped strawberries (rinsed and dried)

For the Glaze:

  • 1/2 cup powdered sugar
  • 4 to 5 teaspoons heavy cream or half-and-half or more to reach desired consistency
  • 1/2 teaspoon vanilla


  • Preheat oven to 400 degrees. Coat a 12 cup muffin pan with non-stick cooking spray.
  • In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, salt and baking soda.
  • Using a wooden spoon, mix flour 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 in preheated oven for 18 to 22 minutes, or until golden brown. Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely.
  • Combine ingredients for glaze in a small mixing bowl. Drizzle over completely cooled muffins.
  • Store leftovers in an airtight container.