|

Fresh Strawberry Muffins Recipe with Buttermilk & Vanilla Glaze

Make delicious bakery style muffins in your home kitchen with this easy fresh strawberry muffins recipe. Dotted with juicy strawberries and a sweet vanilla glaze, this recipe is perfect for for breakfast, brunch, or afternoon snack time. With fluffy golden tops, they remind me of the fresh flavors of strawberry shortcake.

Buttermilk strawberry muffins on a yellow serving dish with vanilla glaze drizzled on the tops.

Dear readers, you know that I do everything possible to bring you recipes with honest ratings and the best tips possible.

So, as I sit to write this post describing these easy muffins that I made a few days ago, I brewed a cup of fresh coffee in my new Keurig machine (that I love!), grabbed one of the strawberry muffins out of the freezer, and popped it in the microwave for 20 seconds.

Now I’m savouring every little bite as I try to put into words what I’m tasting…

It’s delicious! These are the first strawberry muffins I’ve ever made, so I’m going to go ahead and say it’s the best strawberry muffin recipe ever.;) It’s not overly sweet, which helps bring out the fresh strawberry flavor. And the vanilla glaze on the top adds just a perfect amount of sweetness. It’s a perfect breakfast, brunch, or afternoon snack recipe.

Why You’ll Love this Recipe

I was looking for strawberry recipes that specifically used fresh strawberries and buttermilk – since I happened to have both in my refrigerator. I landed on this new recipe to me, and found it to be a delightfully easy muffin recipe.

It can be mixed up in minutes using only one mixing bowl without even having to drag out the stand mixer!

They are a great thing to have baked ahead if you’re expecting company and need a quick breakfast idea.

Ingredients for strawberry muffins with buttermilk

Ingredients for these strawberry muffins

(For your convenience, a printable recipe card is located at the bottom of this post.)

  • 1 1/2 cup diced strawberries
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour
fresh strawberries diced and placed on a tray with paper towel
Blotting the fresh strawberries with paper towel removes some of the extra moisture so the strawberry muffins don’t get soggy.

Instructions for this Strawberry Muffins Recipe

  1. Preheat the oven to 450 degrees and prepare the strawberries. To prepare the strawberries, rinse them well, and dice them into small pieces. Lay the pieces out on a thick piece of paper towel and place another paper towel over the top. Gently press down with your hands to get the excess moisture out of the strawberries. Let them sit on the paper towel while you prepare the strawberry muffin batter.
  1. In a large mixing bowl, wisk together the liquid ingredients and sugar. Star by whisking the melted butter and sugar together. Then add the eggs and stir again until smooth.
  1. Add the dry ingredients to the wet ingredients by first sprinkling the baking powder, baking soda, and salt on the top of the butter & sugar mixture and whisking until well incorporated.
  2. Add the flour all at once and mix until just combined. Be careful not to overbeat.
  1. Fold in the diced strawberries.
  2. To get bakery style strawberry muffins with larger muffin tops, place paper muffin cups in every other hole of the muffin tin. This allows more air to get to each muffin and causes the top of the muffin to rise more.
  1. Using an ice cream scoop with trigger, fill each muffin cup to about 3/4 full.
  2. Bake at 425 degrees preheated oven for 5 minutes. Then (without peaking in the oven when you do so) turn down the temperature to 350 degrees and bake for 12- 16 minutes more. The top of the muffins should be turned to a lovely golden brown color and a toothpick inserted in the center should come out clean.
  3. Let the muffins cool in the pan for 5 minutes and then remove to cool completely on a wire rack.
  4. Glaze when completely cool.
A yellow platter with strawberry muffins on it with a pile of fresh strawberries on the side.
You can add a simple vanilla glaze before serving, or sprinkle some large grain sugar on the tops before baking.

Instructions for the Vanilla Glaze

Mix about 3/4 cup sifted powdered sugar with 1/2 teaspoon vanilla. Add in milk or heavy cream 1 tablespoon at a time until the glaze becomes thin enough to just run off the back of a spoon.

Tips & Tricks

  • For best results use room temperature eggs and buttermilk. It creams together easily and results in a better end product.
  • Reserve a few diced, fresh strawberries to place in the top of each muffin before you put them in the oven. It looks really pretty.
  • If you don’t want the muffin paper to stick to the muffin, spray them with a bit of vegetable spray before you put the muffin batter in.
These fresh strawberry muffins are perfect for breakfast, brunch, or snack time!

Substitutions

Although I think real buttermilk works best, you can make your own buttermilk substitute by putting a little less than 1 tablespoon vinegar or lemon juice in a measuring cup and filling up the rest to 3/4 cup with milk. (At least 2% works best.)

Large grain sugar can be sprinkled on the tops of the muffin batter before baking instead of putting vanilla glaze on for a little extra sweet treat.

This basic buttermilk muffin recipe could be used with other fresh fruit.It would make great blueberry muffins!

Although this is a great recipe for fresh fruit, frozen berries can be substituted for the fresh. You just may have to adjust the total time of baking.

Equipment

I used some of my most frequently used kitchen items for this recipe – including a metal cake tester tool. I reach for it almost every time I bake something! It works so much better than a toothpick and I can wash and reuse it. I listed a simlar one in the tools listed below.

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

Storage

To store these strawberry muffins – or any kind of muffins or quick bread – I’ve read that it’s best done at room temperature this way:

Line an airtight container with paper towel (to absorb extra moisture) and place the muffins on top of it. Then place another paper towel over the top of them. Cover tightly and store at room temperature for 2-4 days.

If you need to store muffins or quick breads for longer than that, store them in the freezer. To prepare muffins for the freezer, place them in an airtight container or freezer bag and store for up to 2 months.

Top tip: Want “fresh from the oven” muffins?

Microwave muffins for just a few seconds (in 10 second intervals) to get a nice, tender “fresh from the oven” treat.

Other Quick Bread & Muffin Recipes:

PIN THIS RECIPE TO REMEMBER IT LATER:

This recipe will be pinned in my “Easy Recipes” Pinterest board. Come follow me on Pinterest for more ideas for you and your home.

Strawberry muffins with buttermilk and vanilla glaze on a platter with the text "strawberry muffins" on it.

For more recipes, crafts & ideas for your home all year round, become a VIP!

Become a VIP newsletter subscriber and get instant access to the library of free printables (including wall art, gift tags, and more!). Click here or the button below to join today.

This recipe was inspired by cafesucrefarine.

Buttermilk Strawberry Muffins

Buttermilk Strawberry Muffins

Yield: 13
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 5 minutes

With juicy strawberries sprinkled throughout, this fresh strawberry muffins recipe is a perfect recipe for strawberry season! With fluffy golden tops, they remind me of the fresh flavors of strawberry shortcake.

Ingredients

  • 1 1/2 cup diced strawberries
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup sugar
  • 2 large eggs at room temperature
  • 3/4 cup buttermilk at room temperature
  • 2 teaspoons vanilla extract
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all purpose flour

Instructions

  • Preheat the oven to 450 degrees and prepare the strawberries. To prepare the strawberries, rinse them well, and dice them into small pieces. Lay the pieces out on a thick piece of paper towel and place another paper towel over the top. Gently press down with your hands to get the excess moisture out of the strawberries. Let them sit on the paper towel while you prepare the strawberry muffin batter.
  • In a large mixing bowl, wisk together the liquid ingredients and sugar. Star by whisking the melted butter and sugar together. Then add the eggs and stir again until smooth.
  • Add the dry ingredients to the wet ingredients by first sprinkling the baking powder, baking soda, and salt on the top of the butter & sugar mixture and whisking until well incorporated.
  • Add the flour all at once and mix until just combined. Be careful not to overbeat.
  • Fold in the diced strawberries.
  • To get bakery style strawberry muffins with larger muffin tops, place paper muffin cups in every other hole of the muffin tin. This allows more air to get to each muffin and causes the top of the muffin to rise more.
  • Using an ice cream scoop with trigger, fill each muffin cup to about 3/4 full.
  • Bake at 425 degrees preheated oven for 5 minutes. Then (without peaking in the oven when you do so) turn down the temperature to 350 degrees and bake for 12- 16 minutes more. The top of the muffins should be turned to a lovely golden brown color and a toothpick inserted in the center should come out clean.
  • Let the muffins cool in the pan for 5 minutes and then remove to cool completely on a wire rack.
  • Glaze when completely cool.
  • To make the vanilla glaze, mix about 3/4 cup sifted powdered sugar with 1/2 teaspoon vanilla. Add in milk or heavy cream 1 tablespoon at a time until the glaze becomes thin enough to just run off the back of a spoon.


  • Nutrition Information:
    Yield: 13 Serving Size: 1
    Amount Per Serving: Calories: 235Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 330mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g

    Did you make this recipe?

    Leave a comment or share a photo on Instaram and tag @harbourbreeze

    Similar Posts

    DON’T MISS A THING!

    Join my list for more ideas for you and your home…

    .

    3 Comments

    1. My husband gave these two thumbs up! I didn’t have buttermilk, so to keep with the berry theme, I used two teaspoons of raspberry vinegar in milk. Worked like a charm. Thank you for this delicious recipe.

    Leave a Reply

    Your email address will not be published.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.