Bakery Style Strawberry Muffins Recipe

Introduction

These bakery style strawberry muffins are soft, flavorful, and topped with a sweet crumbly crust. Loaded with fresh strawberries, they’re perfect for breakfast or a cozy brunch treat.

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

1. Step 1: Preheat your oven to 350 degrees F. Line a standard 12-cup muffin pan with liners or spray with nonstick cooking spray.
2. Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until creamy.
3. Step 3: Add the egg, buttermilk, and vanilla extract to the butter mixture and mix until combined.
4. Step 4: In a separate bowl, sift together 1 1/2 cups flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined.
6. Step 6: Gently fold in half of the diced strawberries with a spoon.
7. Step 7: Fill the muffin liners about 3/4 full and top each muffin with the remaining strawberries.
8. Step 8: To make the crumb topping, combine brown sugar, granulated sugar, 1/2 cup flour, and chilled butter in a bowl or food processor.
9. Step 9: Stir with a fork or use a pastry blender, or pulse 13-15 times in a food processor until the mixture becomes crumbly.
10. Step 10: Sprinkle the crumb topping evenly over each muffin.
11. Step 11: Bake in the center of the oven for 23-25 minutes, until muffin tops are lightly browned and a toothpick inserted in the center comes out clean.

Tips & Variations

• Use frozen strawberries if fresh are out of season, but gently fold them in to avoid excess moisture.
• For a tangy twist, substitute buttermilk with plain yogurt or sour cream.
• Add a teaspoon of lemon zest to the batter to brighten the strawberry flavor.
• For a nutty crunch, sprinkle finely chopped almonds or walnuts on top with the crumb topping.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat muffins in the microwave for 15-20 seconds or warm in a toaster oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain them well to prevent extra moisture from making the batter too wet. Gently fold them in to keep the muffins light and fluffy.

How do I know when the muffins are fully baked?

Look for lightly browned tops and insert a toothpick into a muffin’s center. If it comes out clean or with just a few crumbs, the muffins are done baking.

Bakery Style Strawberry Muffins Recipe

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★★★★★

4.7 from 126 reviews

These Bakery Style Strawberry Muffins are soft, moist, and bursting with fresh strawberries. Topped with a sweet crumbly topping, they make a perfect breakfast or brunch treat that’s easy to prepare and bake at home.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast and Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 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)

Crumb Topping

• 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)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) to ensure it’s ready for baking the muffins.
2. Prepare Muffin Pan: Line a standard 12-cup muffin pan with paper liners or grease it lightly with nonstick cooking spray.
3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is smooth and creamy, which helps to create a light texture.
4. Add Wet Ingredients: Beat in the egg, then add the buttermilk and vanilla extract. Mix until all wet ingredients are well combined.
5. Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt to evenly distribute the leavening and ensure a tender crumb.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined to avoid overmixing.
7. Fold in Strawberries: Gently fold in about half of the diced strawberries using a spoon to spread evenly without breaking them down.
8. Fill Muffin Liners: Spoon batter into prepared liners, filling each about 3/4 full for proper rising. Top each muffin with the remaining diced strawberries.
9. Make Crumb Topping: In a medium bowl or food processor, combine the brown sugar, granulated sugar, flour, and chilled butter. Use a fork, pastry blender, or food processor pulses (13-15 times) until the mixture resembles coarse crumbs.
10. Apply Crumb Topping: Sprinkle the crumb mixture evenly over the tops of all muffins to add a sweet, crunchy finish.
11. Bake Muffins: Place the muffin pan in the middle of the preheated oven and bake for 23-25 minutes. Check doneness by ensuring the tops are lightly browned and a toothpick inserted into the center comes out clean.

Notes

• Ensure butter is softened for the batter, but chilled and cut into small pieces for the crumb topping to achieve the desired texture.
• Do not overmix the batter to keep muffins light and tender.
• Use fresh, ripe strawberries for the best flavor and texture.
• Allow muffins to cool slightly before removing from the pan to prevent crumbling.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: strawberry muffins, bakery style muffins, breakfast muffins, crumb topping, fresh strawberries, homemade muffins