Bakery Style Fresh Strawberry Muffins (Printable)
Moist muffins loaded with fresh strawberries, vanilla essence, and a delightful sugar-crusted top.
# Ingredient List:
→ 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 (turbinado or demerara)
# How to Make:
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 mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
03 - In a separate bowl, whisk together oil or melted butter, sugar, eggs, milk, and vanilla extract until smooth and fully incorporated.
04 - Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined—stop as soon as flour disappears. The batter should remain slightly lumpy.
05 - Gently fold the diced strawberries into the batter until evenly distributed. Take care not to crush the fruit.
06 - Divide batter evenly among the prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle the tops of each muffin generously with coarse sugar for a crunchy finish.
08 - Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
09 - Let muffins cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The crunch of coarse sugar on top creates that perfect bakery style texture you usually have to pay premium prices for
- These muffins stay incredibly moist for days thanks to the oil based batter that locks in all those fresh strawberry juices
02 -
- Overmixing the batter will make these tough and dense, so stop as soon as the flour disappears
- Frozen strawberries will release too much water and make the muffins gummy, always use fresh berries for best results
03 -
- Toss your diced strawberries in a tablespoon of flour before folding them in, this keeps them from sinking to the bottom during baking
- Room temperature ingredients combine more smoothly, so set your eggs and milk out about 30 minutes before you start mixing