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Fresh Strawberry Muffins
Prep Time
20 mins
Cook Time
25 mins
 

Fresh chunks of strawberries buried in a super soft center. Topped with a sweet crumble and decadent drizzle for the perfect finish. 

 

Course: Breakfast
Cuisine: American
Keyword: strawberries in muffins, strawberry muffins
Servings: 12 muffins
Calories: 318 kcal
Author: Jackie
Ingredients
Muffins
  • 2 ½ Cups all-purpose flour
  • 1 Cup granulated sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ Cup vegetable oil
  • 2 large eggs
  • ¾ cup buttermilk
  • 1 ½ cups quartered or diced strawberries
Crumble topping
  • Cup brown sugar light or dark
  • cup all-purpose flour
  • 4 tablespoon butter softened
Icing drizzle
  • ¾ Cup powdered sugar
  • ½ teaspoon vanilla
  • 1-2 tablespoon cream or milk
Instructions
  1. Preheat oven to 375°F
  2. Line a muffin tin with baking cups or spray with non-stick spray.
  3. In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.
  4. Lightly beat the eggs and add to the dry ingredients along with the oil and buttermilk. Mix just until everything is mixed and you don’t see any dry spots.
  5. Fold in the strawberries.
  6. Spoon the muffin batter into the muffin cups and set aside to make the crumble topping.
  7. In a small bowl, mix the brown sugar and flour. Add the butter and rub it into the dry ingredients with your fingers until you have what resembles a crumbly dough.
  8. Sprinkle the crumble on top of the muffins.
  9. Place the muffins on the centre rack of the oven and bake for 25-30 minutes until they are lightly golden brown and a toothpick inserted in the centre comes out clean.
  10. Remove from the oven and move the muffin pan to a cooling rack.
  11. While muffins are cooling, mix the icing drizzle.
  12. In a small bowl, mix the powdered sugar and vanilla. Add 1 tablespoon of the cream and mix, then drizzle in the remaining cream until you have a smooth icing, you are looking for about the consistency of liquid honey.
  13. Drizzle the icing on the muffins and serve.
  14. These can be stored in an air tight container or ziplock bag and will keep for about 4 days.
Recipe Notes

How long will these muffins keep?
I have found they keep well for about 4 days. You can also freeze them in an air tight container or ziplock bag and they will keep several months. If you intend to freeze I suggest leaving the icing drizzle off and ice them once they are thawed.

Substitutions

You can substitute the strawberries with equal amounts of any berry you prefer.

If you don’t have buttermilk on hand you can substitute with milk and lemon juice. Use ¾ cup milk and add 2 teaspoon lemon juice and let sit for about 10 minutes before using.

Whole wheat flour can be used in place of all purpose flour but you may need to add 2-3 additional tablespoons of liquid and the muffins will be slightly heavier.

For the icing drizzle, you can make it lemon icing by eliminating the vanilla and cream and replacing with lemon juice.

Nutrition Facts
Fresh Strawberry Muffins
Amount Per Serving
Calories 318 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Cholesterol 2mg1%
Sodium 214mg9%
Potassium 68mg2%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 31g34%
Protein 4g8%
Vitamin A 33IU1%
Calcium 72mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.