Description
These Bakery-Style Strawberry Muffins are soft, moist, and bursting with fresh strawberry flavor, perfect for a delightful breakfast or snack. Made with simple ingredients like all-purpose flour, butter, and fresh or frozen strawberries, they feature a tender crumb and a golden, sugary topping for an irresistible treat that’s easy to make at home.
Ingredients
Scale
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature and softened
- ¾ cup granulated white sugar or cane sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- 1 cup whole milk
- 1 ¾ cups fresh or frozen strawberries, chopped and divided
- Turbinado sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin pan with tulip liners or regular liners and set aside.
- If using frozen strawberries, allow them to thaw for at least 30 minutes. Chop strawberries into small pieces, dividing them to reserve some for topping.
- In a medium mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir to combine and set aside.
- In a large mixing bowl, use a spoon to cream together softened butter and granulated sugar for 3 to 5 minutes until fluffy and lighter in color without any chunks of butter.
- Beat in the eggs and vanilla extract until fully combined with the creamed butter and sugar.
- Gradually add the flour mixture in thirds, alternating with milk in thirds, starting and ending with the flour mixture. Stir gently after each addition until just combined.
- Gently fold in 1 ½ cups of the chopped strawberries to the batter, saving the remaining ¼ cup for topping.
- Use an ice cream scoop to evenly portion the batter into the muffin liners, filling each about ¾ full.
- Top each muffin with the reserved chopped strawberries and sprinkle with turbinado sugar for a crunchy, sweet finish.
- Bake the muffins for 25 to 35 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 30 minutes, then transfer them to a wire rack to cool completely before serving.
- Enjoy these bakery-style strawberry muffins fresh with a cup of coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 260 kcal
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg