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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.

Ingredients

Scale

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

Find it online: https://trendytasterecipes.com/bakery-style-strawberry-muffins-recipe/