Strawberry Muffins

A quick, simple treat with fresh strawberries.

introduction

These strawberry muffins are soft, sweet, and easy to make. The muffins have fresh strawberry pieces and a light cream cheese glaze on top. You can pair them with a cold drink like a mango-strawberry smoothie recipe for a fresh combo.

why make this recipe

• It uses fresh strawberries for real fruit flavor.
• The muffins stay moist from sour cream and butter.
• The crumb and glaze make them feel special but they are easy to bake.

how to make Strawberry Muffins

1. Prepare Strawberry Crumble:

   • Mix ½ cup plus 1 tbsp all-purpose flour (72 grams), 2½ tbsp granulated sugar (33 grams), 3 tbsp brown sugar (45 grams), and 3 tbsp chopped freeze dried strawberries (16 grams).
   • Stir in ¼ cup unsalted butter (melted (56 grams)) until the mix is crumbly. Set aside.

2. Make Strawberry Muffin Batter:

   • In a bowl whisk 6 tbsp unsalted butter melted (84 grams), ¼ cup vegetable oil (60 ml), 2 large eggs (room temperature), ¾ cup sour cream (180 grams), 1 tsp vanilla extract and 1 cup milk (240 ml).
   • In another bowl mix 2½ cups all-purpose flour (318 grams), 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 cup granulated sugar (200 grams).
   • Fold the wet mix into the dry mix just until combined. Do not overmix.
   • Gently fold in 2 cups chopped strawberries (250 grams) and 1 tsp all-purpose flour to keep fruit from sinking.

3. Bake:

   • Preheat oven to 375°F (190°C). Line a muffin pan or grease it.
   • Fill muffin cups about 2/3 full with batter.
   • Sprinkle the prepared crumble on top of each muffin.
   • Bake 18–22 minutes or until a toothpick comes out clean. Let muffins cool in the pan a few minutes, then move to a wire rack.

4. Make Cream Cheese Glaze:

   • Beat 3 tbsp cream cheese at room temperature (42 grams) with ½ tbsp unsalted butter (7 grams) until smooth.
   • Add 3–4 tbsp powdered sugar (31 grams) and 1–3 tbsp milk as needed. Mix until pourable.
   • Drizzle glaze over cooled muffins.

Ingredients :

• ½ cup plus 1 tbsp all-purpose flour (72 grams)
• 2½ tbsp granulated sugar (33 grams)
• 3 tbsp brown sugar (45 grams)
• 3 tbsp chopped freeze dried strawberries (16 grams)
• ¼ cup unsalted butter (melted (56 grams))
• 6 tbsp unsalted butter melted (84 grams)
• ¼ cup vegetable oil (60 ml)
• 2 large eggs (room temperature)
• ¾ cup sour cream (180 grams)
• 1 tsp vanilla extract
• 1 cup milk (240 ml)
• 2½ cups all-purpose flour (318 grams)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar (200 grams)
• 2 cups chopped strawberries (250 grams)
• 1 tsp all-purpose flour
• 3 tbsp cream cheese at room temperature (42 grams)
• ½ tbsp unsalted butter (7 grams)
• 3-4 tbsp powdered sugar (31 grams)
• 1-3 tbsp milk

Directions :

• Strawberry Crumble
• Strawberry Muffin Batter
• Baking
• Cream Cheese Glaze

how to serve Strawberry Muffins

Serve warm or at room temperature. Add extra fresh strawberry slices on the side. A cold drink or simple coffee goes well with them.

how to store Strawberry Muffins

Store muffins in an airtight container at room temperature for 1–2 days. For longer storage, freeze muffins in a sealed bag up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Muffins

• Do not overmix the batter; stop when dry and wet parts combine.
• Toss chopped strawberries in a little flour to keep them from sinking.
• Let muffins cool before glazing to avoid melting the glaze.
• Use room temperature eggs and cream cheese for smooth mixing.

variation (if any)

• Use frozen strawberries, thawed and drained, if fresh are not available.
• Add a lemon zest to the batter for a bright flavor.
• Swap cream cheese glaze for a simple powdered sugar glaze if you prefer.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then toss with 1 tsp flour before folding into batter.

Q: How do I know muffins are done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, they are done.

Q: Can I reduce sugar?
A: You can reduce sugar a little, but too much less will change texture and browning.

Q: Can I make mini muffins?
A: Yes. Reduce bake time to about 10–12 minutes and watch closely.

Strawberry Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Soft, sweet muffins made with fresh strawberries and topped with a light cream cheese glaze.

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Ingredients

Scale 1x2x3x

• ½ cup plus 1 tbsp all-purpose flour (72 grams)
• 2½ tbsp granulated sugar (33 grams)
• 3 tbsp brown sugar (45 grams)
• 3 tbsp chopped freeze dried strawberries (16 grams)
• ¼ cup unsalted butter, melted (56 grams)
• 6 tbsp unsalted butter, melted (84 grams)
• ¼ cup vegetable oil (60 ml)
• 2 large eggs, room temperature
• ¾ cup sour cream (180 grams)
• 1 tsp vanilla extract
• 1 cup milk (240 ml)
• 2½ cups all-purpose flour (318 grams)
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar (200 grams)
• 2 cups chopped strawberries (250 grams)
• 1 tsp all-purpose flour
• 3 tbsp cream cheese, room temperature (42 grams)
• ½ tbsp unsalted butter (7 grams)
• 3–4 tbsp powdered sugar (31 grams)
• 1–3 tbsp milk

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Instructions

1. Prepare Strawberry Crumble: Mix ½ cup plus 1 tbsp all-purpose flour, 2½ tbsp granulated sugar, 3 tbsp brown sugar, and 3 tbsp chopped freeze dried strawberries. Stir in ¼ cup melted unsalted butter until crumbly. Set aside.
2. Make Strawberry Muffin Batter: In a bowl, whisk 6 tbsp melted unsalted butter, ¼ cup vegetable oil, 2 large eggs, ¾ cup sour cream, 1 tsp vanilla extract, and 1 cup milk. In another bowl, mix 2½ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 cup granulated sugar. Fold wet mix into dry mix until combined; gently fold in 2 cups chopped strawberries and 1 tsp flour.
3. Preheat oven to 375°F (190°C). Line or grease a muffin pan. Fill muffin cups 2/3 full with batter and sprinkle crumble on top. Bake for 18-22 minutes or until a toothpick comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack.
4. Make Cream Cheese Glaze: Beat 3 tbsp cream cheese with ½ tbsp unsalted butter until smooth. Add 3-4 tbsp powdered sugar and 1-3 tbsp milk as needed. Mix until pourable and drizzle over cooled muffins.

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Notes

Serve warm or at room temperature with additional strawberry slices. Store in an airtight container for 1-2 days or freeze for up to 2 months.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 15g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg