Why You’ll Love This Recipe

Bakery-style strawberry muffins are not only easy to make, but they also offer a rich, comforting taste that’s perfect for any occasion. The muffins are light and fluffy with a slight crispiness on top, thanks to the sugar sprinkle. The chunks of fresh strawberries throughout add a burst of sweetness and freshness, making each bite feel like a treat from your favorite bakery. Plus, the aroma of these muffins baking will fill your kitchen, creating the ultimate cozy vibe.

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 1/2 cups fresh strawberries, diced
1 tablespoon sugar (for topping)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, then add the vanilla extract and mix.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Gently fold in the diced strawberries, being careful not to overmix.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Sprinkle a bit of sugar on top of each muffin for a sweet, crunchy topping.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

Servings: 12 muffins
Prep Time: 15 minutes
Bake Time: 18-22 minutes
Total Time: 35-40 minutes

Variations

Add-ins: You can mix in other fruits like blueberries, raspberries, or even chocolate chips for a fun twist.
Gluten-Free: Use a gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free.
Dairy-Free: Swap the buttermilk with a dairy-free milk alternative like almond milk or coconut milk, and use dairy-free butter.
Lemon Zest: Add a teaspoon of lemon zest to the batter for a fresh, citrusy flavor that complements the strawberries beautifully.

Storage/Reheating

Storage: Store any leftover muffins in an airtight container at room temperature for up to 3 days.
Freezing: To freeze, place the muffins in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, simply warm them in the oven at 350°F (175°C) for 10 minutes or microwave them for 15-20 seconds.

FAQs

How do I keep my muffins from sinking in the middle?

To prevent sinking, make sure not to overmix the batter, as this can cause the muffins to deflate. Also, check that your baking powder and soda are fresh, as expired leavening agents can affect the rise.

Can I use frozen strawberries instead of fresh?

Yes, you can! If using frozen strawberries, make sure to thaw and drain them first to avoid excess moisture in the batter.

Can I use regular milk instead of buttermilk?

Yes, but if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for a few minutes before using.

Can I make these muffins ahead of time?

Absolutely! You can bake the muffins ahead of time and store them in an airtight container for up to 3 days. They also freeze well for up to 3 months.

Can I make mini versions of these muffins?

Yes, you can! Simply adjust the baking time. Mini muffins typically bake in about 12-15 minutes.

How can I make my muffins more flavorful?

Consider adding a pinch of cinnamon, nutmeg, or lemon zest to the batter for a boost of flavor.

Why are my muffins dry?

If your muffins turn out dry, it could be due to overmixing the batter, which can make the muffins dense. Be sure to mix gently and just until combined.

How do I know when my muffins are done?

Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they’re done. If the toothpick comes out with wet batter, they need more time.

Can I use a different type of flour?

You can use whole wheat flour, though the muffins may be denser. If you’re looking for a gluten-free option, try a gluten-free all-purpose flour blend.

What should I do if my muffins have a flat top?

If your muffins come out with a flat top, it may be due to under-mixing the batter or using cold ingredients. Make sure all ingredients are at room temperature and mix the batter just until combined.

Conclusion

These bakery-style strawberry muffins are the perfect combination of soft, fluffy texture and fresh strawberry sweetness. They’re a great option for breakfast or a snack and can be customized in many ways to suit your preferences. Whether you’re enjoying them warm out of the oven or saving them for later, these muffins are sure to be a hit with family and friends. Happy baking!

Bakery-Style Strawberry Muffins

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These Bakery-Style Strawberry Muffins are soft, fluffy, and bursting with sweet strawberries in every bite. Perfect for breakfast or a sweet snack, these muffins feature a delicious crumb topping that gives them that perfect bakery-like texture. Quick to make and irresistible, this recipe is a must-try for muffin lovers!

Author: Emily
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 muffins
Category: Muffins
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the tin.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, then add the sour cream, melted butter, and vanilla extract. Stir to combine.
Add the wet ingredients to the dry ingredients and gently mix until just combined (do not overmix).
Gently fold in the chopped strawberries.
Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle the coarse sugar on top of each muffin.
Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, add a dash of lemon zest to the batter.
Be sure not to overmix the batter to keep the muffins light and fluffy.
These muffins freeze well; just store them in an airtight containe