Bakery-style Strawberry Muffins Recipe

Strawberry muffins have a way of making any morning feel extra special. There’s something about biting into a soft, buttery muffin and getting a burst of juicy strawberries that just feels like a warm hug. These bakery-style muffins are tender, lightly sweet, and topped with crunchy turbinado sugar for the perfect finishing touch.

this RECIPE

I still remember the first time I made these muffins. It was a lazy Sunday morning, and I wanted to bake something that felt indulgent but still simple. I had a few overripe strawberries sitting in the fridge, and rather than letting them go to waste, I decided to toss them into muffin batter. The smell of butter and vanilla filled the kitchen, and when I took my first bite, I knew I had stumbled upon something special. Ever since then, these muffins have been my go-to when I want something homemade and comforting without spending hours in the kitchen.

A little background on strawberry muffins

Muffins have been around for centuries, but the American-style muffin we know today didn’t become popular until the 19th century with the rise of baking powder. Fruit-filled muffins have always been a favorite, and strawberries are a natural fit. Their sweetness intensifies when baked, creating pockets of jammy goodness inside each bite. Unlike dense or dry muffins, bakery-style muffins are all about that tall, domed top and a soft, fluffy crumb—exactly what this recipe delivers.

The key ingredients and why they matter

All-purpose flour

This gives the muffins their structure. You can swap it for a 1:1 gluten-free flour blend if needed, but the texture may be slightly different.

Baking powder

This is what helps the muffins rise and gives them that classic bakery-style look. Make sure your baking powder is fresh for the best results.

Butter

Unsalted butter adds richness and flavor. If you only have salted butter, reduce the added salt in the recipe.

Sugar

Granulated sugar sweetens the muffins, while turbinado sugar on top adds a nice crunch. If you prefer a less sweet muffin, you can reduce the sugar slightly.

Eggs

Eggs help bind everything together and contribute to the fluffy texture. Room-temperature eggs mix better, so take them out of the fridge ahead of time.

Vanilla extract

This enhances the flavor and gives the muffins a subtle, warm sweetness.

Milk

Milk keeps the muffins moist and tender. Whole milk is best, but you can use almond or oat milk for a dairy-free version.

Strawberries

Fresh strawberries are ideal, but frozen ones work too! If using frozen, let them thaw and drain excess moisture before adding to the batter.

Must-have kitchen tools

You don’t need anything fancy, but a few tools will make the process smoother:

• Muffin pan – A standard 12-cup pan works perfectly. Tulip liners help give that bakery-style look.
• Mixing bowls – You’ll need one for dry ingredients and another for wet ingredients.
• Hand or stand mixer – Not required, but it makes creaming the butter and sugar easier.
• Ice cream scoop – This helps evenly distribute the batter into the muffin cups.
• Wire rack – Letting the muffins cool properly ensures they don’t become soggy.

Step-by-step: how to make bakery-style strawberry muffins

1. Prep your ingredients

Preheat your oven to 375°F and line your muffin pan with liners. If you’re using frozen strawberries, let them thaw for about 30 minutes before chopping them into small pieces.

2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed and prevents clumps.

3. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes. This step is key for creating that tender crumb. If your butter is too cold, let it sit out for a bit or microwave it for 10-15 seconds—just don’t melt it!

4. Add the wet ingredients

Beat in the eggs one at a time, then add the vanilla extract. The mixture might look slightly curdled at this stage, but don’t worry—it will smooth out when you add the flour.

5. Alternate dry ingredients and milk

Gradually add one-third of the flour mixture, stirring gently. Then add one-third of the milk. Repeat until all the ingredients are combined, ending with the flour. This alternating method keeps the batter smooth and prevents overmixing.

6. Fold in the strawberries

Gently fold in 1 ½ cups of chopped strawberries. Overmixing can lead to dense muffins, so stir just until the berries are evenly distributed.

7. Fill and top the muffins

Use an ice cream scoop to divide the batter evenly among the muffin cups. Top each one with the remaining ¼ cup of strawberries and a sprinkle of turbinado sugar for extra crunch.

8. Bake to golden perfection

Bake for 25-35 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool for about 30 minutes before transferring them to a wire rack.

Fun variations to try

• Lemon-strawberry muffins – Add the zest of one lemon for a bright citrus twist.
• Chocolate chip strawberry muffins – Mix in ½ cup of mini chocolate chips for a decadent treat.
• Almond-strawberry muffins – Swap vanilla extract for almond extract and top with slivered almonds.
• Gluten-free version – Use a gluten-free all-purpose flour blend.
• Vegan-friendly option – Substitute butter with coconut oil, eggs with flax eggs, and milk with almond milk.

How to serve these muffins

These muffins are amazing warm with a little butter or jam. If you’re hosting brunch, serve them with scrambled eggs and fresh fruit. They also pair perfectly with yogurt and granola for a balanced breakfast.

The best drinks to enjoy with these muffins

• Coffee – A classic pairing, whether it’s a strong black coffee or a creamy latte.
• Tea – Earl Grey or chamomile complement the sweetness of the muffins.
• Milk – Especially great if you’re serving these to kids.

Storing and reheating tips

These muffins stay fresh at room temperature for up to two days in an airtight container. For longer storage, keep them in the fridge for up to a week. You can also freeze them for up to three months—just let them thaw overnight or microwave for 20-30 seconds before enjoying.

Adjusting the recipe for different servings

To make a smaller batch, halve the ingredients and bake in a six-cup muffin tin. If you want more muffins, double the recipe, but be sure to bake in batches so the muffins rise properly.

Troubleshooting common issues

• Muffins are too dense – Overmixing the batter can lead to dense muffins. Stir just until combined.
• Strawberries sink to the bottom – Toss them in a little flour before folding them into the batter.
• Muffins are dry – Be sure to measure flour correctly (spoon and level, don’t scoop directly from the bag).

Give these bakery-style muffins a try!

There’s nothing like homemade muffins, and these bakery-style strawberry muffins are bound to become a favorite in your home. Whether you enjoy them fresh out of the oven or save them for a quick snack, they’re a simple but delicious way to bring a little sweetness to your day.

FAQs

1. Can I use frozen strawberries?
Yes! Just thaw them for 30 minutes and drain any excess liquid before chopping.

2. Why are my muffins not rising?
Check your baking powder—it may be expired. Also, avoid overmixing the batter.

3. Can I use a different fruit?
Absolutely! Blueberries, raspberries, or chopped peaches work great in this recipe.

4. How do I get tall muffin tops?
Fill the muffin cups nearly to the top and bake at a high temperature (375°F) to help them rise.

5. Can I make these muffins ahead of time?
Yes! They taste just as good the next day and can be stored in an airtight container.

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