Strawberry Muffins

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Bread

Cuisine: American

Servings: muffins

Calories: 189kcal

Author: Valerie Brunmeier

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.

Video

Notes

Tips for Success

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.

Storage Tips

Stored properly, these Strawberry Muffins should stay fresh and tasty for several days or even longer if you choose to freeze them.

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.

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