This recipe has been a weekend favorite for as long as I can remember. I first developed this version of strawberry muffins on a bright spring morning when the farmer's market was overflowing with ripe berries. The idea was simple: capture the fresh, sun-warmed strawberry flavor inside a tender, buttery muffin that would travel well to picnics and satisfy both children and adults. The result is a light crumb that stays moist thanks to a touch of buttermilk, pockets of juicy diced strawberries, and a glossy glaze that adds a sweet, slightly jammy finish. The texture is what keeps people coming back. Each bite gives a soft, cake-like crumb with tender pockets where strawberries have released their juices. The tops stay slightly domed and golden, while the interior remains moist without being dense. I love the contrast between the fruity interior and the quick-set glaze. These muffins became a household ritual after I made a pan for a school bake sale and the box came back empty. Now, any time there are strawberries in season I find myself making these on a Sunday, sharing them with neighbors and saving a few for weekday breakfasts.

Ingredients

• All purpose flour: 3 cups. Use a reliable brand such as King Arthur or Gold Medal. Spoon and level into the measuring cup to avoid packing; this ensures light, tender muffins.
• Baking powder and baking soda: 2 1/2 teaspoons baking powder and 1/4 teaspoon baking soda. Both give lift; baking powder is the primary leavener and a pinch of soda stabilizes the acid from buttermilk.
• Salt and cinnamon: 3/4 teaspoon salt and 1/2 teaspoon ground cinnamon optional. Salt enhances sweetness and cinnamon adds warmth, especially nice in spring or early summer.
• Unsalted butter: 10 tablespoons at room temperature. Softened butter beaten with sugar creates a tender crumb and helps trap air for rise. Clarified butter is not recommended here.
• Granulated sugar: 1 cup. Regular white sugar gives structure and a clean sweetness that pairs with the strawberry glaze.
• Eggs: 2 large, room temperature. Room temp eggs incorporate more easily and give a silkier batter.
• Whole milk and buttermilk: 3/4 cup whole milk and 1/4 cup buttermilk. This combination keeps the batter fluid but rich; buttermilk reacts with baking soda for tender texture.
• Vanilla extract: 2 teaspoons. Adds depth and complements the fruit notes; use pure vanilla for best flavor.
• Strawberries: 1 1/2 cups diced, about 8 to 10 medium berries. Use ripe but firm berries to avoid excess juice bleeding into batter. Hull and dice evenly for consistent distribution.
• For the glaze: 1 1/4 cups powdered sugar, 2 to 3 tablespoons milk, 1 tablespoon strawberry jam and 1/4 teaspoon vanilla extract. The jam enriches the glaze with real fruit flavor and color.

Instructions

Prepare the oven and pans: Preheat oven to 400°F. Grease two 12-cup muffin tins or line with 16 liners for a full batch. High initial heat helps the muffins rise quickly and develop a golden top. Position racks in the center of the oven. Combine dry ingredients: In a large bowl whisk together 3 cups all purpose flour, 2 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 3/4 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Whisk until aerated and evenly blended to ensure consistent rise. Mix wet ingredients: In a medium bowl whisk 3/4 cup whole milk, 1/4 cup buttermilk and 2 teaspoons vanilla. Set aside so temperatures equalize; this prevents butter from seizing when mixed with cooler liquids. Cream butter and sugar: In a large bowl or stand mixer beat 10 tablespoons softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl and beat in 2 room temperature eggs one at a time until fully incorporated for consistent texture. Combine wet and dry: Fold the dry and wet ingredients into the butter mixture in three parts, alternating dry and wet and mixing just until incorporated. Overmixing will develop gluten and toughen the crumb. The batter should be thick but spoonable. Fold in strawberries and portion: Gently fold in 1 1/2 cups diced strawberries to avoid breaking them up. Evenly divide batter among 16 muffin cups, filling each about three quarters full to allow for rise without overflow. Bake: Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out with moist crumbs. Rotate pans halfway through if your oven has hot spots. Tops should be golden and spring back slightly when touched. Cool: Transfer muffins to a cooling rack and allow to cool for at least 15 minutes before glazing so the glaze does not slide off hot tops.

Strawberry Glaze

Make the glaze: Whisk together 1 1/4 cups powdered sugar, 2 to 3 tablespoons milk, 1 tablespoon strawberry jam and 1/4 teaspoon vanilla until smooth. Adjust milk to reach a pourable but not runny consistency. Glaze the muffins: Spoon glaze over cooled muffins or dip the tops carefully. Let the glaze set for 5 minutes before serving. For extra shine and flavor add a second thin layer after the first sets.

Storage Tips

Allow muffins to cool completely and the glaze to set before storing to prevent condensation and sogginess. Keep them in a single layer in an airtight container at room temperature for up to three days. For longer storage, wrap each muffin tightly in plastic wrap or foil and place in a freezer-safe bag for up to three months. To reheat, thaw at room temperature for 30 to 60 minutes or microwave for 10 to 20 seconds until warm. If the glaze softens after refrigeration, let muffins sit at room temperature for 10 minutes to regain a pleasant mouthfeel.

Ingredient Substitutions

If you need dairy-free options substitute the butter with a high-quality plant-based stick margarine and use unsweetened soy or oat milk in place of whole milk and buttermilk. To mimic buttermilk, add 1 teaspoon white vinegar to 1/4 cup non-dairy milk and let it sit for 5 minutes. For gluten-free, use a 1:1 gluten-free flour blend containing xanthan gum; expect a slightly different crumb. If fresh strawberries are out of season, frozen and thawed berries work but pat them dry to avoid excess moisture and reduce sugar slightly if berries are very sweet.

Serving Suggestions

Serve warm with butter or a smear of extra strawberry jam for maximum indulgence. These muffins pair beautifully with plain Greek yogurt and a drizzle of honey for a balanced breakfast. For brunch offer alongside scrambled eggs, smoked salmon, or a fresh green salad to contrast the sweetness. Garnish with a thin slice of strawberry or small mint leaf for an elegant finish when serving guests. They make a delightful addition to picnic baskets, coffee breaks, or a casual dessert tray.

Cultural Background

Quick breads and muffins are an American baking tradition with roots in home kitchens where speed and simplicity were prized. Muffins rose in popularity because they require no yeast and can be mixed quickly for breakfast or portable snacks. Strawberries have long been celebrated in summer festivals across the United States, and combining them with a simple muffin formula is a classic way to showcase seasonal produce. This recipe borrows from that tradition by emphasizing fresh fruit and straightforward technique.

Seasonal Adaptations

In spring and summer use the ripest local strawberries and consider adding a tablespoon of lemon zest to brighten the flavor. In colder months swap strawberries for frozen mixed berries or diced apples, and increase cinnamon to 1 teaspoon for a cozier profile. For holiday occasions fold in 1/4 cup chopped toasted almonds on top before baking for crunch, or add a streusel topping made from oats, butter and brown sugar for a festive touch.

Meal Prep Tips

For meal prep, bake a double batch and freeze half for quick breakfasts. Label containers with the bake date and reheat muffins in the microwave for 15 to 25 seconds or in a 325°F oven for 8 to 10 minutes until warmed through. Prepare the glaze in advance and store it in a small airtight container for up to 3 days; dip muffins just before serving to maintain texture. Use silicone muffin pans for easier unmolding and consistent sizing when preparing many at once.

These strawberry muffins have become a small ritual in my home. They are forgiving, adaptable, and consistently produce smiles. Whether you make a pan for a rushed weekday morning or a leisurely brunch, I hope they brighten your table and become part of your regular baking rotation.