Bakery-Style Strawberry Muffins

This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!

Pin Recipe

These bakery-style strawberry muffins are moist, sweet, and bursting with fresh strawberry flavor. Perfect for strawberry season or whenever you are craving a sweet snack, these homemade strawberry muffins are perfect with a hot cup of tea, as an easy breakfast, or as a quick snack for your kids!

Overhead image of muffins with fresh strawberries on a table.

Homemade muffins are such a delicious and easy snack. They don’t take a whole lot of time to prepare and they keep for a few days in the fridge or for a long time in the freezer so they’re great to meal prep for busy mornings or to add to a weekend brunch spread. These moist strawberry muffins have the perfect light and fluffy texture and are loaded with fresh fruit with a beautiful sparkly top. 

Broken strawberry muffin on a table.

Having the perfect balance of sweetness and juicy berries inside a cake-like muffin these muffins are truly the perfect breakfast or treat!

These easy strawberry muffins are so good that your whole family is sure to enjoy them!

If you love muffins maybe you love these other muffin recipes as well – 

Cranberry Blueberry Muffins

Lemon Blueberry Muffins

Banana Nut Muffins

Bakery-Style Orange Cranberry Muffins

Recipe Ingredients

Strawberry muffins ingredients on a table.

Fresh strawberries – cut into small pieces. Fresh berries give a bright fruity flavor to this easy muffin recipe. Save some strawberries to top the muffin batter giving them an even more fun look and even more strawberry flavor. If using frozen berries make sure to thaw them for at least 30 minutes before using. 

Vanilla extract to give a richer flavor. 

Flour – regular all-purpose flour to give the perfect texture to these bakery-style muffins. 

Baking powder – lifts the batter giving a light and fluffy texture.

Salt – A must in any baked good recipe to balance and enhance the other flavors. 

Whole milk – used so the muffins stay moist and tender.  

Unsalted butter – softened to room temperature. Gives a light and soft texture. 

Large eggs – to bind all the ingredients together and to give the perfect crumb. 

Turbinado sugarUsed for topping the muffins and giving them the perfect sparkly tops!

How to Make Bakery-Style Strawberry Muffins

All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

Step one. Start by preheating the oven to 375 degrees Fahrenheit. Next line a muffin pan with tulip liners then set aside. 

Step two. In a medium bowl mix together all the dry ingredients – all-purpose flour, baking powder, and salt. Set aside.

Creamed butter and sugar in a mixing bowl.
Creamed butter and eggs in a large mixing bowl.

Step three. In a separate bowl cream together the butter and sugar until fluffy and lighter in color, 3 – 5 minutes. Next, add in the eggs and vanilla extract stirring to combine. 

Muffin batter in a large mixing bowl.
Chopped strawberries on top of muffin batter in a large mixing bowl.
Overhead image of strawberry muffin batter in mixing bowl.

Step four. Add ⅓ of the flour mixture to the egg/sugar mixture. Folding to combine, then add ⅓ of the milk mixture then stir to combine. Continue alternating ending on the flour mixture until both the dry ingredients and wet ingredients are combined.

Step five. Gently fold in the chopped strawberries, reserving ¼ cup for later. 

Ice cream scoop in mixing bowl with muffin batter.
Strawberry muffin batter in muffin liners.
Muffin batter in muffin liners topped with chopped strawberries and turbinado sugar.

Step six. Fill the prepared muffin pan with muffin batter using an ice cream scoop until they are all evenly filled then top with the extra strawberries and a sprinkle of turbinado sugar. 

Step seven. Bake strawberry muffins in a preheated oven for 25 – 35 minutes or until the muffin tops are golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 30 minutes in the pan then transfer to a wire rack to cool completely. 

Overhead image of baked strawberry muffins in a muffin pan.
Side view of a muffin with a bite taken out of it.

Step eight. Serve these bakery-style muffins with a hot cup of coffee or tea and enjoy!

Variations

Instead of turbinado sugar top with a crumble topping

Make a lemon glaze to drizzle over top

Add a splash of lemon juice to the muffin batter for a different flavor. 

Recommended Tools

Medium mixing bowl

Large bowl

Muffin pan

Tulip parchment liners

Ice cream scoop, for portioning out the muffin batter easier

Wire rack

Side view of a muffin in a muffin pan.

Pro Tips

  • If you don’t have the tulip parchment liners use regular liners, just don’t fill them up as much, and leave about 1/4 inch of top space.
  • For best results don’t overmix the muffin batter otherwise it can lead to a denser and tougher muffin. Simply mix until you don’t see any more streaks of flour. 
  • Make sure you alternate adding in the flour and milk mixtures. While a slightly tedious step this is necessary to produce the perfect soft and moist muffin with a tender crumb. 
Muffins in a baking pan with fresh strawberries.

How To Store

Store any leftover strawberry muffins in an airtight container for up to 5 days in an airtight container or in the freezer for several weeks inside of freezer bags. 

Frequently Asked Questions  —

What are bakery-style muffins?

These are the giant dome-shaped muffins that you typically find at a bakery. They are usually wrapped in parchment paper liners or jumbo muffin liners and topped with sparkling sugar, crumble toppings, or sweet glazes. 

What are the most common flaws when baking muffins?

Usually overmixing the batter or overfilling the muffin cups are the biggest problems when making muffins. The batter is usually thick and should only be mixed until there aren’t any more streaks of flour. Only fill the muffin cups ¾ of the way up, otherwise, the batter will overflow and burn on the outside before baking properly on the inside. 

What is the difference between cupcakes and muffins?

Cupcakes are usually softer and fluffier than muffins with a spongy texture. They contain more sugar and are usually topped with frosting. Muffins are less sweet and have a slightly denser texture, and are considered slightly healthy!

Looking For More Muffin Recipes?

Click here to subscribe to The Midwest Kitchen Blog’s Newsletter for recipes straight to your inbox!

If you love this recipe, pin it to Pinterest for later or share it on Instagram by tagging me (@themidwestkitchenblog).

Don’t forget to leave this recipe a 5-star rating!

Have a blessed day!

Overhead image of baked strawberry muffins in a muffin pan.

Bakery-Style Strawberry Muffins

These bakery-style strawberry muffins are moist, sweet, and bursting with fresh strawberry flavor. Perfect for strawberry season or whenever you are craving a sweet snack, these homemade strawberry muffins are perfect with a hot cup of tea, as an easy breakfast, or as a quick snack for your kids!
5 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 muffins
Calories: 223kcal
Cost: $10

Equipment

Ingredients

  • 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 your oven to 375 degrees Fahrenheit, line a muffin pan with tulip liners then set aside.
  • If using frozen strawberries allow them to thaw for at least 30 minutes so you can chop them into small pieces.
  • In a medium size mixing bowl add flour, baking powder, and salt. Stir to combine, then set aside.
  • In a large mixing bowl add softened butter and cane sugar. Using a spoon cream the butter and sugar together or until fluffy and lighter in color, 3- 5 minutes. There shouldn’t be any chunks of butter.
  • Next, add the eggs and vanilla extract. Mix until everything is combined.
  • Now alternate by adding ⅓ of the flour mixture, stirring then adding the ⅓ of milk. Alternate until everything is combined, ending on the flour mixture. 
  • Next, gently fold in 1 ½ cups of chopped strawberries, reserve the other 1/4 cup for topping. Use an ice cream scoop to evenly fill the muffin liners with muffin batter. Once finished top with the remaining chopped strawberries and a sprinkle of turbinado sugar as well.
  • Bake for 25 - 35 minutes or until the tops are golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool for 30 minutes then transfer to a wire rack to finish cooling completely. 
  • Serve with a cup of coffee or tea and enjoy!

Notes

Store any leftover strawberry muffins in an airtight container for up to 5 days in an airtight container or in the freezer for several weeks inside of freezer bags.

Nutrition

Calories: 223kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 265mg | Potassium: 98mg | Fiber: 1g | Sugar: 15g | Vitamin A: 311IU | Vitamin C: 12mg | Calcium: 87mg | Iron: 1mg

All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.

Pin Recipe

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.