Description
This Soft Strawberry Muffins recipe produces irresistible bakery style muffins that can be made in a matter of minutes. The soft muffins are moist and have a wonderfully tender crumb, thanks to the addition of Greek yogurt, which also adds some nutrition to the muffins. Finish the muffins off with a drizzle of strawberry icing for a tasty breakfast or brunch treat. These muffins freeze well, so make them for your week ahead!
Ingredients
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 1/2 cups fresh strawberries, hauled rinsed and quartered
Strawberry Icing
- 1/2 cup powdered sugar
- 1/2 tablespoon strawberry jam
- 1 tablespoon milk
Instructions
1. Preheat oven to 375F. Line a 12-count muffin tins with paper liners. Alternatively, you can make your own liners. If you’d like to make your own liners, see note below.
2. In a large bowl, add egg, butter, sugar, yogurt, milk and vanilla. Whisk to combine, then add flour, baking soda, baking powder, and salt. Whisk just until combined. Fold in the strawberries.
3. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Add an extra strawberry or two if desired on top (this is more so for the looks of the muffin).
4. Bake in preheated oven for 18-23 minutes. Allow to cool for 5 minutes in muffin tin, then remove to a wire cooling rack. Allow to fully cool.
5. When ready to serve, make icing. In a microwave safe bowl, add strawberry jam. Heat for 5 -10 seconds just to soften/almost melt the strawberry jam so that it can be stirred in with the icing ingredients. Add the jam to the icing along with 1 tablespoon milk. Whisk to combine. If the icing is too thick, you can add a touch more milk (I’d start with a ½ tablespoon). Drizzle over the muffins.
Notes
- Make your own muffin liners: Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.
- Fresh or frozen strawberries? You can use frozen strawberries in this strawberry muffins recipe. HOWEVER, I highly recommend using fresh. Frozen strawberries can leave the muffins mushy. If you must use frozen strawberries, thaw and pat as dry as possible, then toss in 1 tablespoon of all-purpose flour.
- Storage: Store these in an airtight container for a few days at room temperature, up to 1 week in the refrigerator or 3 months in the freezer. If you do freeze these, I recommend freezing WITHOUT the icing on. Thaw the muffins in the fridge the night before, then top the muffins with the icing just before serving.
- Serving: These muffins taste good warm or cold. They taste delicious with the strawberry icing drizzle, but certainly you can leave this off if you choose. They also taste good warm with butter, or cinnamon sugar butter.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Method: Oven
- Cuisine: American