why make this recipe
These glazed strawberry muffins are soft, fruity, and quick to bake. They brighten a simple breakfast and make a nice snack. The glaze adds a sweet strawberry finish that kids and adults enjoy.
introduction
This easy muffin recipe uses fresh strawberries and almond milk. It makes 12 muffins and bakes in about 16–18 minutes. If you want a fruity drink to go with them, try a related mango-strawberry smoothie recipe for a fresh pairing.
how to make Glazed Strawberry Muffins
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk the flours, sugar, baking powder, salt, and cinnamon. Set aside.
- In a small bowl, beat the eggs lightly. Add the almond milk, Greek yogurt, and vanilla. Whisk to combine.
- Pour the milk mixture into the dry ingredients. Stir just until combined. Fold in the chopped strawberries gently.
- Divide the batter evenly among the 12 cups. Bake 16–18 minutes or until a toothpick in the center comes out clean.
- Cool the muffins in the tin for about 5 minutes. Remove and cool completely on a wire rack before glazing.
- Prepare the glaze by mixing the confectioner’s sugar, strawberry preserves, and almond milk in a small bowl. Dip the muffin tops into the glaze and let them dry on the rack.
Ingredients :
- 1 1/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup Silk® Unsweetened Vanilla Almondmilk
- 1/4 cup non-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries (hulled and finely chopped)
- Strawberry Glaze: 3/4 cup confectioner’s sugar, 1 teaspoon strawberry preserves, 1 teaspoon Silk Unsweetened Vanilla Almondmilk
Directions :
- Preheat your oven to 375 degrees. Grease a 12 cup muffin tin or line with paper liners.
- In a medium bowl, whisk together the flours, sugar, baking powder, salt and cinnamon. Set aside.
- In a small bowl, whisk to beat the eggs lightly. Add the almond milk, yogurt and vanilla. Whisk to combine.
- Pour the milk mixture into the dry ingredients and stir just until combined. Add the strawberries and fold in gently.
- Divide the batter between the 12 cups. Bake in the oven for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins in their tins for about 5 minutes. Remove and cool completely on a wire rack before glazing.
- Prepare the glaze by combining the ingredients in a small bowl. I like to dip the tops into the bowl of glaze, then allow them to dry on the rack. (Who am I kidding? I usually eat one as soon as it leaves the bowl!)
how to serve Glazed Strawberry Muffins
Serve warm or at room temperature. Place a few muffins on a plate with butter or extra preserves. They pair well with coffee, tea, or a cold fruit smoothie.
how to store Glazed Strawberry Muffins
Let muffins cool completely. Store in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins (unfrosted) in a freezer bag for up to 3 months. Thaw and then add glaze if needed.
tips to make Glazed Strawberry Muffins
- Chop strawberries small so they mix evenly and do not sink.
- Do not overmix the batter; stir just until combined to keep muffins tender.
- Measure flour by spooning it into the cup and leveling it off.
- Cool muffins before glazing to keep the glaze from melting away.
variation (if any)
- Use frozen strawberries (thawed and drained) if fresh are not available.
- Add a handful of chopped nuts or a streusel topping before baking for crunch.
- Swap a tablespoon of sugar for honey or maple syrup for a different sweetness.
FAQs
Q: Can I use dairy milk instead of almond milk?
A: Yes. Use the same amount of regular milk if you prefer.
Q: Can I make these muffins gluten-free?
A: Use a 1-to-1 gluten-free flour blend in place of the flours. Texture may vary.
Q: How do I keep the muffins from getting soggy from the strawberries?
A: Pat the chopped strawberries dry with a paper towel and fold them in gently. Don’t add extra moisture.
Q: Can I skip the glaze?
A: Yes. The muffins are tasty without it. Sprinkle a little powdered sugar or leave plain.
Q: Can I double the recipe?
A: Yes. Bake in two muffin tins or in batches, keeping the same time and temperature as a guide.
Glazed Strawberry Muffins
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fruity muffins topped with a sweet strawberry glaze, perfect for breakfast or a snack.
Ingredients
- 1 1/4 cups all purpose flour
- 3/4 cup whole wheat flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup Silk® Unsweetened Vanilla Almondmilk
- 1/4 cup non-fat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries (hulled and finely chopped)
- Strawberry Glaze: 3/4 cup confectioner’s sugar, 1 teaspoon strawberry preserves, 1 teaspoon Silk Unsweetened Vanilla Almondmilk
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk the flours, sugar, baking powder, salt, and cinnamon. Set aside.
- In a small bowl, beat the eggs lightly. Add the almond milk, Greek yogurt, and vanilla. Whisk to combine.
- Pour the milk mixture into the dry ingredients. Stir just until combined. Fold in the chopped strawberries gently.
- Divide the batter evenly among the 12 cups. Bake for 16–18 minutes or until a toothpick in the center comes out clean.
- Cool the muffins in the tin for about 5 minutes. Remove and cool completely on a wire rack before glazing.
- Prepare the glaze by mixing the confectioner’s sugar, strawberry preserves, and almond milk in a small bowl. Dip the muffin tops into the glaze and let them dry on the rack.
Notes
For best results, use small chopped strawberries and do not overmix the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
