Buttermilk Strawberry Muffins with Vanilla Glaze

Bake these delicious bakery-style buttermilk strawberry muffins in your own kitchen with this easy recipe. Studded with juicy strawberries and topped with a sweet vanilla glaze, they’re perfect for breakfast, brunch, or afternoon snack time. With fluffy golden tops, they remind me of the fresh flavors of strawberry shortcake.

Dear readers, you know I do everything I can to bring you recipes with honest ratings and the best tips possible.

As I sat down to write this post about these easy muffins I baked a few days ago, I brewed a cup of fresh coffee in my new Keurig (which I love!), grabbed one of the strawberry muffins from the freezer, and popped it in the microwave for 20 seconds.

Now I’m savoring every little bite as I try to put into words what I’m tasting…

How do I even begin to describe these lip-smacking glazed strawberry muffins?! This is the first strawberry muffin recipe I’ve ever made, so I’m going to boldly call it the best strawberry muffin recipe ever. ;) It isn’t overly sweet, which lets the fresh strawberry flavor shine. And the vanilla glaze on top adds just the right amount of sweetness. It’s a perfect breakfast, brunch, or afternoon snack.

Why You’ll Love this Strawberry Muffin Recipe

I was hunting for strawberry recipes that used fresh strawberries and buttermilk, since I happened to have both in my refrigerator. I landed on this new-to-me recipe and found it to be a delightfully easy muffin recipe.

It comes together in minutes using just one mixing bowl, no need to haul out the stand mixer!

They’re a great thing to bake ahead if you’re expecting company and need a quick breakfast idea.

Ingredients for these strawberry muffins

(For your convenience, a printable recipe card is at the bottom of this post.)

• 1 1/2 cups diced strawberries
• 1/2 cup unsalted butter, melted and cooled
• 1 cup sugar
• 2 large eggs at room temperature
• 3/4 cup buttermilk at room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups all-purpose flour

Instructions for this Strawberry Muffin Recipe

1. Preheat the oven to 450 degrees and prep the strawberries. Rinse them well and dice them into small pieces. Spread the pieces on a thick sheet of paper towel, cover with another towel, and gently press down with your hands to draw out the excess moisture. Let them rest on the towel while you make the batter.

1. In a large mixing bowl, whisk the liquid ingredients and sugar together. Start by whisking the melted butter and sugar, then add the eggs and stir again until smooth.

1. Add the dry ingredients to the wet by first sprinkling the baking powder, baking soda, and salt over the butter and sugar mixture, then whisk until well incorporated.
2. Add the flour all at once and mix until just combined. Be careful not to overbeat.

1. Fold in the diced strawberries.
2. For bakery-style muffins with larger tops, place paper muffin cups in every other hole of the muffin tin. This lets more air reach each muffin, so the tops rise higher.

1. Using a spring-loaded ice cream scoop, fill each muffin cup about 3/4 full.
2. Bake in the 425-degree oven for 5 minutes. Then, without peeking, lower the heat to 350 degrees and bake for 12 to 16 minutes more. The tops should turn a lovely golden brown, and a toothpick inserted in the center should come out clean.
3. Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
4. Glaze them once they’re fully cool.

Instructions for the Vanilla Glaze

Mix about 3/4 cup sifted powdered sugar with 1/2 teaspoon vanilla. Add milk or heavy cream one tablespoon at a time until the glaze is thin enough to just run off the back of a spoon.

Tips & Tricks

• For the best results, use room-temperature eggs and buttermilk. They blend together more easily and give a better end product.
• Save a few diced fresh strawberries to press into the top of each muffin before they go in the oven. They look so pretty.
• If you don’t want the muffin paper to stick, spray it with a little vegetable spray before adding the batter.

Substitutions

Although real buttermilk works best, you can make your own substitute: put a little less than 1 tablespoon of vinegar or lemon juice in a measuring cup, then fill it to 3/4 cup with milk. (At least 2% milk works best.)

Large-grain sugar sprinkled over the batter before baking can take the place of the vanilla glaze for a little extra sweetness.

This basic buttermilk muffin recipe works with other fresh fruit, too. It would make great blueberry muffins!

Although this recipe is great with fresh fruit, frozen berries can be substituted. You may need to adjust the total baking time.

Equipment

Disclosure: The following contains Amazon affiliate links for your shopping convenience.

I used some of my most-used kitchen tools for this recipe, including a metal cake tester. I reach for it almost every time I bake! It works so much better than a toothpick, and I can wash and reuse it.

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

Storage

To store these strawberry muffins, or any muffin or quick bread, I’ve read that room temperature is best, like this:

Line an airtight container with paper towel (to soak up extra moisture) and place the muffins on top. Lay another paper towel over them, cover tightly, and store at room temperature for 2 to 4 days.

If you need to keep muffins or quick breads longer than that, store them in the freezer. Place them in an airtight container or freezer bag, where they will keep for up to 2 months.

Top tip: Want “fresh from the oven” muffins?

Microwave a muffin for a few seconds (in 10-second intervals) for a warm, tender “fresh from the oven” treat.

Other Quick Bread & Muffin Recipes:

• Strawberry Bread
• Buttermilk Banana Bread
• Peanut Butter Chocolate Chip Banana Bread
• Blackberry Muffins
• Pumpkin Bread (made with canned pumpkin!)

I’ll be pinning this recipe to my “Easy Recipes” Pinterest board. Come follow me on Pinterest for more ideas for you and your home.

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This recipe was inspired by cafesucrefarine.