Bakery-style Strawberry Muffins Recipe

There’s just something magical about biting into a fluffy, bakery-style muffin bursting with sweet, juicy strawberries. These strawberry muffins have been my go-to treat for weekend breakfasts or mid-afternoon pick-me-ups, and they never disappoint. They’re light, buttery, and just the right amount of sweet, with a golden, crunchy turbinado sugar topping that makes them look (and taste) like they came straight from a fancy bakery. But here’s the best part—they’re so easy to make at home. Trust me, once you try these, you’ll never look at store-bought muffins the same way.

Bakery-style Strawberry Muffins Recipe

A sweet story with a strawberry twist

I’ll always remember the first time I baked these muffins. It was one of those lazy Saturday mornings when all you want to do is stay in your pajamas, sip coffee, and bake something that makes your whole house smell amazing. I had a handful of strawberries left in the fridge—slightly overripe but still full of potential. As I folded them into the batter, their bright, fruity aroma filled the kitchen, and I couldn’t help but sneak a taste of the sweet, tangy mixture before baking. When the muffins came out of the oven, I was hooked. Since then, this recipe has been my little way of bringing a bit of sunshine to any day, no matter the season.

A quick bite of muffin history

Muffins as we know them today have an interesting history. The American-style muffin, like these strawberry ones, uses baking powder for its rise—a relatively modern development in baking. In contrast, traditional English muffins are yeast-leavened and cooked on a griddle. The concept of adding fruit, like strawberries, to muffins came about as bakers began experimenting with local, seasonal produce. Over time, these recipes evolved into the fruity, fluffy, bakery-style muffins we love today. And the addition of turbinado sugar on top? A delightful touch that adds texture and a caramelized sweetness.

Let’s talk ingredients: strawberries steal the show

Strawberries: Fresh strawberries are the star of this recipe, giving the muffins their juicy sweetness and beautiful pink flecks. If you don’t have fresh ones, frozen strawberries work just as well—just thaw them before chopping. Pro tip: Pick strawberries that are deep red and fragrant for the best flavor.

Butter: Softened unsalted butter adds that rich, buttery goodness and helps keep the muffins moist. If you’re out of butter, you can substitute with an equal amount of coconut oil or even a neutral vegetable oil, though the flavor will be slightly different.

Flour: All-purpose flour gives the muffins structure and fluffiness. If you’re looking for a healthier twist, you can replace half the flour with whole wheat flour—it adds a slightly nutty flavor without sacrificing texture.

Milk: Milk makes the batter silky and helps everything come together. Whole milk works best, but you can use plant-based alternatives like almond or oat milk if you’re going dairy-free.

Turbinado sugar: That crunchy, golden topping is thanks to turbinado sugar. If you don’t have any, regular granulated sugar will do, though the crunch won’t be as pronounced.

Bakery-style Strawberry Muffins Recipe

Kitchen gear: what you need to make these muffins

You don’t need anything fancy to whip up these bakery-style strawberry muffins, but a few tools will make the process easier:

Muffin pan: A standard 12-cup muffin pan is perfect. Use tulip liners for that professional bakery look, or regular cupcake liners if that’s what you have.

Ice cream scoop: This is my secret weapon for evenly portioning batter into muffin cups—it makes life so much easier!

Mixing bowls: You’ll need one medium bowl for your dry ingredients and a larger one for the wet mixture.

Cooling rack: To cool your muffins evenly and prevent soggy bottoms, transfer them to a cooling rack after baking.

Step-by-step: baking the perfect strawberry muffins

  1. Preheat and prep: Start by preheating your oven to 375°F and lining your muffin pan with liners. This little step ensures your muffins come out cleanly every time.
  2. Chop the strawberries: If you’re using frozen strawberries, make sure they’re thawed first so you can chop them into small, bite-sized pieces. This helps them distribute evenly throughout the batter.
  3. Mix dry ingredients: In a medium mixing bowl, combine your flour, baking powder, and salt. Give it a quick stir to ensure everything is evenly distributed.
  4. Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is key for that soft, tender crumb. (Don’t rush it—it takes about 3-5 minutes.)
  5. Add eggs and vanilla: Mix in the eggs and vanilla extract until the wet ingredients are smooth and well combined.
  6. Combine wet and dry ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry mixture. This alternating method keeps the batter smooth and prevents overmixing.
  7. Fold in strawberries: Gently fold in 1 ½ cups of the chopped strawberries, reserving the rest for topping. Be careful not to overmix here; you want those berries to stay intact.
  8. Fill and top: Use an ice cream scoop to evenly divide the batter among the muffin liners. Top each muffin with a few pieces of the reserved strawberries and a sprinkle of turbinado sugar for that irresistible crunch.
  9. Bake to golden perfection: Bake the muffins for 25-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for 30 minutes before transferring to a wire rack.
  10. Enjoy: Brew a fresh cup of coffee or tea, grab a warm muffin, and savor every bite.
Bakery-style Strawberry Muffins Recipe

Variations and creative twists

  • Gluten-free: Swap out the all-purpose flour for a 1:1 gluten-free baking blend.
  • Vegan: Use plant-based milk, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and replace butter with coconut oil.
  • Low-sugar: Reduce the sugar in the batter to ½ cup and skip the turbinado sugar topping. The strawberries provide plenty of natural sweetness.
  • Seasonal swaps: Try this recipe with other fruits like blueberries, raspberries, or chopped peaches for a seasonal twist.

Serving ideas: presentation is everything

Serve these muffins warm on a pretty platter with a side of whipped butter or cream cheese. Garnish the plate with a few fresh strawberries for a pop of color. These muffins also pair beautifully with a small bowl of Greek yogurt and a drizzle of honey for a balanced breakfast spread.

Perfect pairings: drinks to sip alongside

A steaming cup of coffee with a splash of vanilla creamer is a classic choice to complement these muffins. If you prefer tea, a light, fruity green tea or chamomile pairs nicely with the strawberries. For kids, a glass of cold milk is always a hit!

Storage and reheating tips

Store any leftover muffins in an airtight container at room temperature for up to two days. For longer storage, pop them in the fridge for up to a week or freeze for up to three months. To reheat, simply microwave a muffin for 15-20 seconds or warm it in the oven at 300°F for 5-7 minutes.

Adjusting for different serving sizes

This recipe makes 12 muffins, but it’s easy to scale up or down. Halve the ingredients for a small batch of six muffins, or double them if you’re feeding a crowd. Just keep in mind that larger batches may take a couple of extra minutes in the oven.

Troubleshooting: what could go wrong?

  • Flat tops: If your muffins don’t rise properly, check that your baking powder is fresh.
  • Dense texture: Overmixing the batter can make your muffins dense—remember to mix just until combined.
  • Sticking to liners: If your muffins stick to the liners, try using parchment paper liners or greasing the liners lightly.

Ready to bake your own batch?

These bakery-style strawberry muffins are a true treat, perfect for any occasion. Don’t be afraid to make them your own with different fruits, toppings, or even spices. I can’t wait for you to try them—your kitchen is about to smell amazing!

Bakery-style Strawberry Muffins Recipe

FAQs

1. Can I use frozen strawberries without thawing them?
It’s best to thaw frozen strawberries before chopping; this prevents excess water from seeping into the batter.

2. Can I make these muffins without liners?
Yes! Just grease your muffin pan thoroughly with butter or non-stick spray.

3. Why do I need to alternate the flour and milk?
Alternating prevents overmixing and keeps the batter light and airy.

4. Can I add nuts or chocolate chips?
Absolutely! Chopped almonds, pecans, or white chocolate chips would be delicious.

5. What’s the secret to that golden, bakery-style top?
Turbinado sugar! It adds crunch and a subtle caramel flavor.

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Bakery-style Strawberry Muffins Recipe

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Bake fluffy, bakery-style strawberry muffins at home! Bursting with fresh strawberries and topped with crunchy turbinado sugar.

  • Total Time: 45 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups all purpose flour
  • 2 ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup butter unsalted and softened (1 stick)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 1 cup milk
  • 1 ¾ cups fresh or frozen strawberries chopped and divided
  • Turbinado sugar for topping

Instructions

  • Preheat and prep: Start by preheating your oven to 375°F and lining your muffin pan with liners. This little step ensures your muffins come out cleanly every time.
  • Chop the strawberries: If you’re using frozen strawberries, make sure they’re thawed first so you can chop them into small, bite-sized pieces. This helps them distribute evenly throughout the batter.
  • Mix dry ingredients: In a medium mixing bowl, combine your flour, baking powder, and salt. Give it a quick stir to ensure everything is evenly distributed.
  • Cream butter and sugar: In a large mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This step is key for that soft, tender crumb. (Don’t rush it—it takes about 3-5 minutes.)
  • Add eggs and vanilla: Mix in the eggs and vanilla extract until the wet ingredients are smooth and well combined.
  • Combine wet and dry ingredients: Alternate adding the dry ingredients and milk, starting and ending with the dry mixture. This alternating method keeps the batter smooth and prevents overmixing.
  • Fold in strawberries: Gently fold in 1 ½ cups of the chopped strawberries, reserving the rest for topping. Be careful not to overmix here; you want those berries to stay intact.
  • Fill and top: Use an ice cream scoop to evenly divide the batter among the muffin liners. Top each muffin with a few pieces of the reserved strawberries and a sprinkle of turbinado sugar for that irresistible crunch.
  • Bake to golden perfection: Bake the muffins for 25-35 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for 30 minutes before transferring to a wire rack.
  • Enjoy: Brew a fresh cup of coffee or tea, grab a warm muffin, and savor every bite.

Notes

Serving ideas: presentation is everything

Serve these muffins warm on a pretty platter with a side of whipped butter or cream cheese. Garnish the plate with a few fresh strawberries for a pop of color. These muffins also pair beautifully with a small bowl of Greek yogurt and a drizzle of honey for a balanced breakfast spread.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert

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