Today’s recipe is for these amazing Glazed Strawberry Muffins and with it, we’ve reached the end of Strawberry Week. I hope y’all have enjoyed it as much as my family and I enjoyed putting it together! For these muffins, strawberries are the star but any fruit will work if you’re looking to switch them up.
Despite the name “Glazed Strawberry Muffins” they’re excellent even without the glaze. My husband ate the entire batch, all by himself. I took some to him at work as soon as I made them, and he took the rest of them to work the next day. His sweet tooth is astounding, appetite astonishing.
Glazed Strawberry Muffins Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Glazed Strawberry Muffins recipe:
- Strawberries, lemon zest, strawberry syrup: Fresh or frozen strawberries will do. If you use frozen you’ll want to let them thaw completely and drain them very well. Squeeze out any extra liquid they’re holding after you dice them up. Too much liquid will ruin the texture of your Glazed Strawberry Muffins. Lemon zest is optional, but I like the flavor it adds.
- Eggs, salted butter: Eggs and butter. Flavor, texture, color, heft. We need these for all of that. If you elect to use unsalted butter increase the amount of salt called for by a teaspoon.
- Self-rising flour, aluminum-free double-acting baking powder, baking soda, cream of tartar: Our dry ingredients. You can substitute the self-rising flour for all-purpose flour, but you’ll want to increase the amount of baking powder and baking soda by a full teaspoon each.
- Granulated sugar, brown sugar, powdered sugar, fine sea salt: Granulated and brown sugar for the muffins, powdered sugar for the glaze. Sea salt fo
- Whole milk, heavy cream: Whole milk for the muffins, cream for the glaze. You can substitute any milk you like for whole milk, and you can use milk instead of heavy cream for the glaze.
- Vanilla extract, almond extract, clear vanilla extract: Almond extract is very strong, so don’t use too much. I meant one-eighth of a teaspoon! If you don’t have clear vanilla extract that’s OK – regular vanilla extract
How to Make Glazed Strawberry Muffins
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Glazed Strawberry Muffins recipe:
- Prepare for Glazed Strawberry Muffins. Preheat the oven to 375°F and grease a muffin tin – or line it with baking cups. Set it aside. In a large mixing bowl stir together the flour, baking soda, baking powder, cream of tartar, salt, and lemon zest. Spoon about two tablespoons of this flour mixture out and add it to your strawberries. Stir to coat them lightly in it – this will help them suspend in the batter and not sink to the bottom of the muffins.
- Make the Batter. In a second bowl, whisk together the sugar, brown sugar, and butter until it’s slightly fluffy – it should take about a minute or two of elbow grease. Once that happens whisk in the milk, eggs, vanilla extract, and almond extract until smooth. Add the bowl of wet ingredients to the bowl with the flour mixture. Whisk them together until well combined. Next, gently fold in the strawberries. Spoon the muffin batter into the wells of the muffin tin. Don’t be like me and overfill them if you want them to be cute; only add enough to reach the top of each well, no more. You will probably have enough for around 18 muffins, so you’ll need to make two batches. If you have two muffin tins feel free to bake them all at the same time.
- Bake the Strawberry Muffins. Bake on the middle rack of the preheated oven for 20 minutes, until deeply golden brown and cooked through in the center. A toothpick or cake tester should come out clean. Let rest in the pan for 5-10 minutes, then remove and transfer to a wire rack to cool completely. While they are cooling go ahead and make the icing.
- Make the Glaze. In a small bowl whisk together the powdered sugar, heavy cream, and clear vanilla extract until smooth. Add the strawberry syrup if using, and then the diced strawberries. Set aside while the muffins cool.
- Glazed Strawbery Muffins. After the muffins have cooled spoon about a tablespoon or so of icing right onto the top center of each one. It will run, that’s what we want. You can also drizzle the icing if you like that idea better. Dassit!
Obligatory Pinterest Graphics –