Make this delicious bakery style strawberry muffins recipe in your home kitchen with this easy 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.
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…
How do I begin to describe these lip smacking glazed strawberry muffins?! This is the first strawberry muffins recipe 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 for Strawberry Muffins
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 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
Instructions for this Strawberry Muffins Recipe
- 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.
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.
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.
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!)
Tools you’ll need
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:
- Strawberry Bread
- Buttermilk Banana Bread
- Peanut Butter Chocolate Chip Banana Bread
- Blackberry Muffins
- Pumpkin Bread (with canned pumpkin!)
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This recipe was inspired by cafesucrefarine.