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Strawberry Glazed Muffins |

Strawberry Glazed Muffins

  • Author: Connie
  • Total Time: 1 hour 10 minutes
  • Yield: 1 dozen 1x




  • 10 ounces (2 cups) fresh strawberries, chopped
  • 1 1/8 cups plus 1 teaspoon granulated sugar
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1 cup buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 3 tablespoons turbinado sugar


  • 1/2 cup reduced strawberries
  • 1 1/2 cup powdered sugar


  1. Line 12 cupcake wells with paper baking liners or lightly grease and flour the wells; set aside.
  2. Reduction: In a small saucepan, mash strawberries and mix in 1 teaspoon granulated sugar; bring to a simmer over medium heat for about 5 minutes until the mixture has thickened. Remove from heat and allow it to cool for about 10 to 15 minutes.
  3. In a large bowl, whisk flour, baking powder, salt; set aside.
  4. In a medium bowl, whisk remaining 1 1/8 granulated sugar and eggs for about 45 seconds or until the mixture thickens. Gradually whisk in melted butter, oil, buttermilk and vanilla until just combined.
  5. Pour egg-mixture into the flour mixture and fold until just combined. Note: do not over mix. Some lumps may be present and that is okay.
  6. Divide batter evenly among the prepared muffin cups. Place about 1/2 to 1 teaspoonful of reduced strawberries into the center of the batter. Using a toothpick, swirl the strawberry with the batter. Sprinkle tops with turbinado sugar.
  7. Bake for 17 to 19 minutes or until a toothpick inserted in center comes out dry. Allow to cool in pans for about 5 to 10 minutes before removing onto a wire rack for additional cooling.
  8. Meanwhile in a small bowl, use a fine mesh sieve to strain the reduced strawberries. Use only the liquid portion; discard any seeds and strawberry flesh. By this time, 1/4 to 1/2 cup of the liquid should be present. Stir in 1 cup of powdered sugar until the glaze is void of any sugar lumps. Stir in the remaining 1/2 cup if a thicker consistency is desired.
  9. Pour glaze over cooled muffins. ENJOY!
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
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