Bakery Style Fresh Strawberry Muffins (Printable)
Moist, fluffy muffins bursting with fresh strawberries and vanilla, topped with crunchy sugar for the perfect bakery-style breakfast or snack.
# What You’ll Need:
→ Dry Ingredients
01 - 2 ½ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
→ Wet Ingredients
05 - ½ cup vegetable oil or melted unsalted butter
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons pure vanilla extract
→ Fruit
10 - 2 cups fresh strawberries, hulled and diced
→ Topping
11 - 2 tablespoons coarse sugar
# How To Make It:
01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with cooking spray.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk oil or melted butter, sugar, eggs, milk, and vanilla extract until smooth and well combined.
04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—batter should remain slightly lumpy. Do not overmix.
05 - Gently fold diced strawberries into batter until evenly distributed throughout.
06 - Divide batter evenly among prepared muffin cups, filling each about ¾ full.
07 - Sprinkle tops generously with coarse sugar for crunchy texture.
08 - Bake for 22–25 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
09 - Let muffins cool in pan for 5 minutes, then transfer to wire rack to cool completely before serving.
# Expert Advice:
01 -
- The bakery style sugar crust creates this incredible crunch that somehow makes the soft muffin beneath taste even better
- Fresh strawberries stay juicy instead of turning into disappointing dry bits that some recipes get wrong
02 -
- Overmixing makes tough muffins
- Fresh strawberries release moisture
03 -
- A 400°F oven creates the best rise
- The coarse sugar is not optional for true bakery style