Light and fluffy strawberry muffins topped with a sweet glaze — an easy homemade recipe that tastes like a bakery treat.

Glazed Strawberry Muffins Recipe

The perfect tender, golden muffins with the irresistible sweetness of fresh strawberries and a luscious glaze drizzled over the top, these glazed strawberry muffins are a celebration of simplicity and sophistication in every bite.

Whether you’re an experienced baker or a novice in the kitchen, this recipe is a testament to the joy that can be found in the pleasure of homemade delights. So, preheat your oven, dust off your mixing bowls, and let’s embark on a baking adventure that will leave you with not just muffins but with memories of sweetness that linger long after the last crumb has disappeared.

These strawberry muffins can be made with fresh or frozen strawberries and are also the perfect way to use up a few leftover strawberries that are starting to soften and wilt.

The glaze can be sticky so if you’re sending them as a special lunch box treat, be sure to include a wet wipe!

Ingredients

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• 1/4 cup melted butter
• 2 eggs
• 1/2 cup buttermilk
• 3/4 cup white sugar
• 2 cups flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 cup chopped strawberries

For the glaze:

• 1/2 cup Powdered Icing Sugar
• 2-4 Tablespoons Milk
• 1/2 teaspoon Vanilla Extract or Lemon Juice

Kitchen Tools You May Find Helpful

• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
• Mixing Bowl
• Whisk
• Cooling racks
• Muffin Tin
• Muffin Liners <– I also like these silicone muffin liners, they are super easy to remove and clean

How to Make Glazed Strawberry Muffins

Preheat oven to 375F

Line a muffin tray with muffin liners and set aside.

In a small bowl, combine the flour, baking powder and salt. Stir and set aside.

In a large bowl, combine the butter, eggs, buttermilk and sugar until frothy and light. Add the dry ingredients and stir until just moistened.

Add in the strawberries and stir until mixed throughout.

Scoop 1/4 cup portions of the strawberry muffin batter into the liners.

Bake for 15-18 minutes until slightly golden and an inserted toothpick comes out clean.

Combine the glaze ingredients, adding more milk as needed to make a smooth and runny consistency.

Dip the muffin tops in the glaze and hold over the bowl of glaze to drip off the excess, then repeat.

Let the muffins dry on a cooling rack set over paper towels.

Makes 18 Muffins.

Frequently Asked Questions

How to store glazed strawberry muffins: these muffins can be stored in an airtight container at room temperature for about 4-5 days, or kept in the fridge for about a week.

To freeze strawberry muffins, place in a ziptop freezer bag or your favourite freezer containers and freeze for up to 2 months. (This set of freezer containers is a crazy bargain.) Thaw on the counter overnight before serving. Personally, I prefer to freeze the muffins without glaze and then glaze after thawing.

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I hope your family loves these easy and delicious strawberry muffins as much as ours did!

You might also like our Easy Apple Muffins or our Healthy Banana Muffins: