Description

Delight in these moist and fluffy Strawberry Muffins, bursting with fresh diced strawberries and topped with a sweet vanilla glaze. Perfect for breakfast or a sweet snack, they combine the richness of butter and eggs with the tangy touch of sour cream or Greek yogurt for a tender crumb. The turbinado sugar sprinkled on top adds a delightful crunch, making every bite irresistible.

Ingredients

Dry Ingredients

2 cups all-purpose flour or whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter (at room temperature)
1 cup granulated sugar
2 large eggs (at room temperature)
2 teaspoons vanilla extract
1/2 cup sour cream or plain Greek yogurt (at room temperature)

Fruit

2 cups diced strawberries (divided)

Toppings and Glaze

2 tablespoons turbinado sugar (for sprinkling on top)
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons milk or heavy cream (more if needed to achieve desired consistency)

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Instructions

Preheat and Prepare: Preheat your oven to 375 degrees F. Line a muffin pan with 12 paper liners, and if possible, use two pans with space in between cups to help muffins rise higher. Spray liners with nonstick cooking spray and set aside.
Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, and salt together and set aside to ensure even distribution of leavening agents.
Cream Butter and Sugar: Using a stand mixer, beat the room temperature butter and granulated sugar together until light and fluffy, about 2 minutes, creating a smooth base for your batter.
Add Eggs and Vanilla: Incorporate eggs one at a time, scraping down the bowl between additions for uniform mixing. Add vanilla extract with the last egg and beat well.
Add Sour Cream and Dry Ingredients: Mix sour cream or Greek yogurt into the batter for moisture, then reduce mixer speed and gradually add the dry ingredients until just combined, avoiding overmixing to keep muffins tender.
Prepare Strawberries: Toss 2 cups diced strawberries with 2 teaspoons of flour in a separate bowl to prevent sinking. Set aside 1/2 cup for topping and gently fold the rest into the batter.
Fill Muffin Cups: Divide the batter evenly among the 12 cups, filling them full. Use a large ice cream scoop with a wire scraper for ease. Place reserved diced strawberries evenly on top of each muffin cup, then sprinkle turbinado sugar over the centers carefully to avoid sticking on edges.
Bake Muffins: Bake for 22-28 minutes or until tops are golden and a toothpick inserted in the center comes out clean.
Cool Muffins: Let muffins cool in the pan on a rack for 5 minutes, then transfer to the rack to cool completely.
Make Glaze and Serve: In a small bowl, whisk together confectioners’ sugar, vanilla extract, and milk or cream until smooth, adding more liquid if necessary for a drizzling consistency. Drizzle glaze over cooled muffins before serving.

Notes

Using two muffin pans with space between cups helps the muffins rise taller and bake evenly.
Tossing strawberries in flour prevents them from sinking to the bottom during baking.
Ensure all ingredients, especially butter, eggs, and sour cream or yogurt, are at room temperature for optimal mixing and texture.
Do not overmix the batter once dry ingredients are added to avoid tough muffins.
The turbinado sugar topping adds a delightful crunch contrasting the soft muffin texture.
The glaze can be adjusted in thickness by adding more or less milk or heavy cream.
These muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American