Strawberry Muffins Recipe
Strawberry muffins are moist, soft and fluffy muffins filled with sweet vanilla and fresh, sweet and tart strawberries, topped with a crunchy crumb topping. These easy to make bakery style strawberry muffins are perfect for breakfast or as a snack.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 - 2 12 ct. muffins pan(s)
- 12 - 14 cupcake liners
- 1 large cookie scoop (3 tbsp, 45 ml) optional
Ingredients
Crumb Topping for Muffins
- ¼ cup (30 g) all purpose flour
- 3 tablespoons (38 g) granulated sugar
- 1½ tablespoons (28 g) unsalted butter, melted
Strawberry Muffins
- 2 cups (240 g) all purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted
- ¼ cup (60 ml) oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups diced or sliced fresh strawberries tossed in 2 teaspoons flour
Instructions
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl whisk the flour and sugar together until well combined. Add the melted butter to the flour and sugar. Mix the butter, sugar and flour together until a crumb like texture forms. Set the crumble in the fridge until its time to top the muffins.¼ cup (30 g) all purpose flour, 3 tablespoons (38 g) granulated sugar, 1½ tablespoons (28 g) unsalted butter, melted
- In another mixing bowl, whisk the flour, baking powder and salt together until well combined.2 cups (240 g) all purpose flour, 2½ teaspoons baking powder, ¼ teaspoon salt
- In a large mixing bowl whisk the melted butter, oil, sugar, eggs, vanilla extract and buttermilk until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Stir the flour coated strawberries into the muffin batter.4 tablespoons (57 g) unsalted butter, melted, ¼ cup (60 ml) oil , 1 cup (200 g) granulated sugar, 2 large eggs, room temperature, ½ cup (120 ml) buttermilk, room temperature, 2 teaspoons (10 ml) vanilla extract , 2 cups diced or sliced fresh strawberries
- Use a 3 tablespoon sized cookie scoop to scoop the strawberry buttermilk muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the crumb topping. Gently press the topping into the muffin batter.
- Bake the muffins at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 (190 C) and bake an additional 9 - 11 minutes. Do not open the oven door to reduce the temperature. The muffins will bake for about 17 - 19 minutes total. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the fluffy strawberry muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
Store: Place the moist and fluffy strawberry vanilla muffins in an airtight container for up to 2 days. Then transfer the muffins to the fridge for up to 3 more days.
See the Variations section of the blog post to make these strawberry muffins as mini strawberry muffins.
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