why make this recipe
These Bakery Style Strawberry Muffins taste like they come from a shop. They are soft, sweet, and full of fresh strawberry bits. You can make them at home with simple ingredients and little time. They work for breakfast, snack, or a light dessert.
introduction
This recipe makes 12 large, bakery-style muffins with a crisp crumb top and a soft, moist center. The muffins use fresh strawberries for bright flavor. For a fresh drink to go with them, try the mango strawberry smoothie recipe which pairs nicely with the muffins.
how to make Bakery Style Strawberry Muffins
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or nonstick spray.
- Make the muffin batter: cream the softened butter with granulated sugar until light. Beat in the egg, then stir in the buttermilk and vanilla. In a separate bowl, mix the 1 1/2 cups flour, baking powder, and a pinch of salt. Add the dry mix to the wet mix and stir until just combined. Fold in the diced fresh strawberries gently so they do not break up too much.
- Fill each muffin cup about two-thirds full.
- Make the crumb topping: combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and the chilled, cut-up butter. Rub the butter into the dry mix with your fingers or a fork until the mix looks like coarse crumbs.
- Sprinkle the crumb topping over each filled muffin cup.
- Bake at 350°F for about 18–22 minutes, or until a toothpick in the center comes out clean or with a few moist crumbs.
- Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool more.
Ingredients :
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 cups fresh strawberries (diced)
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter (chilled and cut up)
Directions :
- Preheat your oven to 350 degrees F.
- Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.
- To make the muffins: cream butter and 1/2 cup granulated sugar. Add egg, then buttermilk and vanilla. Mix dry ingredients (1 1/2 cup flour, baking powder, salt) and mix into wet ingredients. Fold in diced strawberries and fill muffin cups two-thirds full.
- To make crumb topping: mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and chilled butter. Rub until crumbs form. Sprinkle over muffins and bake 18–22 minutes.
how to serve Bakery Style Strawberry Muffins
Serve warm or at room temperature. These muffins go well with coffee, tea, or a simple fruit smoothie. You can split a muffin and add a little butter or cream cheese for extra richness.
how to store Bakery Style Strawberry Muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze muffins in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
tips to make Bakery Style Strawberry Muffins
- Use fresh, firm strawberries and dice them small so they stay in the batter.
- Do not overmix the batter; stir until just combined for soft muffins.
- Keep the butter for the crumb topping cold so it makes good crumbs.
- Check muffins a few minutes before the time is up to avoid overbaking.
variation (if any)
- Add a teaspoon of lemon zest to the batter for a bright flavor.
- Swap half the strawberries for blueberries for a mixed berry muffin.
- Use frozen strawberries (thawed and drained) if fresh are not available, but fold gently.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the batter to avoid extra moisture.
Q: Can I make these muffins dairy-free?
A: Yes. Use dairy-free butter and swap buttermilk with a plant milk plus 1 teaspoon vinegar per 1/2 cup to make a quick buttermilk substitute.
Q: How do I keep the strawberries from sinking?
A: Toss diced strawberries in a tablespoon of flour before folding them into the batter. This helps them stay suspended.
Q: Can I make mini muffins with this batter?
A: Yes. Bake mini muffins for about 10–14 minutes and watch closely for doneness.
Bakery Style Strawberry Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious bakery-style muffins made with fresh strawberries, perfect for breakfast, snack, or dessert.
Ingredients
- 1/4 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 cups fresh strawberries (diced)
- 1/2 cup all-purpose flour (for crumb topping)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar (for crumb topping)
- 1/4 cup unsalted butter (chilled and cut up, for crumb topping)
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or nonstick spray.
- Cream the softened butter with granulated sugar until light and fluffy. Add the egg, then stir in the buttermilk and vanilla.
- In a separate bowl, mix 1 1/2 cups flour, baking powder, and a pinch of salt. Add the dry mix to the wet mix and stir until just combined.
- Fold in the diced fresh strawberries gently.
- Fill each muffin cup about two-thirds full with the batter.
- For the crumb topping, combine 1/2 cup flour, brown sugar, granulated sugar, and chilled butter. Rub the butter into the dry mix until it resembles coarse crumbs.
- Sprinkle the crumb topping over each filled muffin cup.
- Bake at 350°F for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm or at room temperature. Pairs well with coffee or a fruit smoothie. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
