Strawberry Muffins with Lime Glaze

Fragrant and tender, these Strawberry Muffins with Lime Glaze are a summer essential. They’re easy to make and topped with a sweet and zingy lime glaze. Absolutely addictive!

Easy Homemade Muffins

There is nothing, absolutely nothing, like the meltingly tender sweetness of a fresh-picked strawberry.

And when the berries are ripe and plentiful, and we pick a heaping box at our local u-pick? You can bet that I’m finding every possible way to enjoy them straight from the box, and also preserve them for later. These fresh Strawberry Muffins with Lime Glaze are a beautiful way to enjoy breakfast or brunch, or a simple summer dessert. You’ll love this tender baked summer treat!

The muffins bake up fragrant and tender, and are studded with luscious bits of fresh strawberries. And once the muffins have cooled from the oven, a fresh lime glaze is drizzled over the tops, lending a sweet and zingy twist. It’s a heavenly contrast.

What You’ll Need

Fresh strawberries and lime, plus a few pantry basics are all you need to make these muffins!

For the Muffins:

• Egg – For adding structure, color, and flavor to the muffins.
• Milk – Any dairy milk will work.
• Vegetable oil – Canola oil or similar can also be substituted. Avoid oils like olive oil that have a strong flavor.
• Flour – Use regular all-purpose flour.
• Sugar – Granulated sugar adds sweetness.
• Baking powder – Helps the muffins rise.
• Salt – Just a little bit.
• Cinnamon – Adds a hint of warm flavor.
• Strawberries – Roughly chop the fresh strawberries into small pieces and freeze briefly.

For the Lime Glaze:

• Powdered sugar – The sweetness balances the zip of the lime perfectly.
• Lime – Lime juice AND zest are used for bold citrus flavor in every bite!

How to Make Strawberry Muffins with Lime Glaze

These homemade muffins are easy to make. The hardest part is waiting for them to cool so you can glaze them!

• Mix the wet ingredients. Mix egg, milk, and oil in a small bowl.
• Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon.
• Add strawberries and combine. Gently fold the frozen strawberries into the dry ingredients. Then add the wet ingredients and fold again, taking care not to over mix.

• Fill muffin tin & bake. Spoon batter into the lined muffin tin. Bake until the muffin tops are puffed and golden. Allow to cool.

• Make the lime glaze. Stir all ingredients until smooth and then spoon over the cooled muffins. Allow glaze to set before enjoying.

Strawberry Muffins: Tips for Success

When making these muffins, here are a few tips you’ll want to keep in mind:

• Freeze the strawberries. To avoid having pink muffin batter, it helps to freeze the chopped strawberries on a small plate in a single layer in the freezer. Do this right away, before you prepare the rest of the recipe. It only takes 20 to 30 minutes to firm up the berries when they are chopped small.
• Take care not to over mix. After you add the wet ingredients to the batter, be sure to not over mix. This will help prevent pink batter and keep the muffins nice and soft as well.
• Cool muffins before glazing. If the muffins are warm when you add the glaze, the glaze will soak into the muffins rather than create a more “frosted” glaze look.

Serving Suggestions

There’s nothing quite like a freshly baked muffin! And they’re always best when enjoyed within a day or two. They’ll be tender and moist, and absolutely addictive.

The lime glaze makes these muffins complete on their own, but feel free to cut them in half and add a little butter if you like. And for even more fresh strawberry flavor, add some easy-to-make Strawberry Freezer Jam.

These muffins make a great addition to any breakfast, brunch, or simple summer dessert spread!

How to Store Leftovers

Store any leftover strawberry muffins in an airtight container on the counter. If it’s hot and humid, you can also store them in the fridge. Leftover muffins will be best when eaten within 3 to 4 days.

Can I Freeze Homemade Muffins?

Yes, you can absolutely freeze these strawberry muffins! Allow the glaze to set, then freeze in a single layer in an airtight container.

Thaw completely before enjoying. If you want to warm one up, just pop it into the microwave for a few seconds, and you’re good to go. Just know that the glaze will “melt” into the muffin when heated.

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Strawberry Muffins with Lime Glaze

Yield: 12 regular size muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

Fragrant and tender, these Strawberry Muffins with Lime Glaze are a summer essential. They're easy to make and topped with a sweet and zingy lime glaze that makes them absolutely addictive!

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Ingredients

for the muffins:

• 1 large egg
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1.5 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1 cup chopped fresh strawberries

for the lime glaze:

• 1 cup powdered sugar
• 3 tablespoon freshly squeezed lime juice
• 2 teaspoons lime zest

Instructions

1. For the muffins: To avoid having pink muffin batter, it helps to freeze the chopped strawberries on a small pan in a single layer in the freezer. Do this right away, before you prepare the rest of the recipe. It only takes 20 to 30 minutes to firm up the berries when they are chopped small.
2. Preheat oven to 400° F. Line muffin tin with paper liners and set aside.
3. In a small bowl, mix egg, milk, and oil.
4. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Add frozen chopped strawberries and fold gently, just enough to coat the berries with the flour mixture.
5. Add wet ingredients to dry ingredients and gently fold again, taking care to not over mix. Spoon batter into prepared muffin tin.
6. Bake for 15 to 17 minutes, or until muffin tops are puffed and golden. Let cool on a wire rack.
7. For the lime glaze: In a small bowl, stir all ingredients until combined and smooth. Spoon over the cooled muffins and let glaze set.

Notes

from a farmgirl’s dabbles

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 186Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 16mgSodium: 190mgCarbohydrates: 33gFiber: 1gSugar: 19gProtein: 3g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

Did you make this recipe?

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More Muffin Recipes:

• Blueberry Muffins with Crumb Topping
• Pumpkin Chocolate Chip Muffins
• Whole Wheat Banana Muffins
• Apple Muffins with Cinnamon Sugar Crumble

This post was originally published in 2012. Photographs and some of the text were updated in 2021.