Glazed Strawberry Muffins

Glazed Strawberry Muffins

Summer is right around the corner and boy am I ready! We are tired of the cold air and are ready for signs of Spring to start popping around our little neighborhood. I figured it was about time to share my families favorite spring time breakfast recipe with you. My family absolutely loves my strawberry lemon muffins with lemon glaze and it’s a great way to sneak a little fruit in the kids diet.  These muffins are absolutely wonderful!




3 cups flour
2½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
10 tablespoons butter, room temperature
1 cup sugar
2 eggs
¾ cup milk
¼ cup buttermilk
2 teaspoons vanilla
1½ cup strawberries, diced
For the Glaze:
1¼ cup powdered sugar
2-3 tablespoons milk
1 tablespoon strawberry jam
¼ teaspoon vanilla


  • Step 1

Preheat oven to 400 degrees F and line muffin tins with 16 paper liners or grease with cooking spray.

  • Step 2

In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside

  • Step 3

Combine the milk, buttermilk, and vanilla together and set aside.


  • Step 4

In a large mixing bowl or the bowl of a standing mixer, cream butter and sugar until light and fluffy (about 1 minute). Add one egg at a time, mixing thoroughly after each. Switch to using a wooden spoon or a spatula and alternate between adding the flour mixture and milk mixture in 3 batches to the creamed butter mixture. Mix after each addition until almost combined. Gently fold in the strawberries.

  • Step 5

Spoon batter into 16 muffin cups (about ⅓ cup). Bake for 17-20 minutes until toothpick comes out clean. Immediately remove muffins from tin onto a cooling rack. Cool for 10-15 minutes before applying glaze.

  • For the Glaze:

Whisk all glaze ingredients together and then dip muffin tops in. Rotate and twirl the muffin for and even coating. Enjoy immediately or allow to cool completely for glaze to dry.



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