My bakery style strawberry muffins are packed with fresh strawberries. They have a moist crumb texture and crunchy sugar top.
If you like this recipe, check out my French Strawberry Cake next!
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I love baking muffins. They’re quick to bake and cool for a delicious treat any time of day. These strawberry muffins are loaded with fresh berries. Their tender and almost custard like center is very similar to my viral French Strawberry Cake. So I know you’re going to love these! The crunchy streusel topping really takes these beautiful muffins over the top.
More muffin recipes
Ingredients for a batch of strawberry muffins
- Strawberries – Cut fresh strawberries into bite-sized pieces for these muffins. You need two cups of chopped strawberries.
- Flour – Use all-purpose flour, both for making the muffin batter and as an ingredient in the streusel topping.
- Sugars – Both granulated sugar and light brown sugar are needed for these muffins.
- Butter – One whole stick of unsalted butter is divided between the muffin batter and streusel mixture.
- Sour Cream – Adds moisture to the muffins without making the batter too thin.
- Egg – Use one large egg for one dozen muffins.
- Vanilla – One teaspoon of pure vanilla extract.
- Baking Powder – Helps the muffins to rise in the hot oven.
- Salt – Balances sweetness and helps baked goods to brown and retain moisture.
Instructions
In a large mixing bowl whisk together the dry ingredients – flour, baking powder and salt and set aside.
Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat together half the softened butter with 1/2 cup of sugar until pale and fluffy. Add the egg and vanilla and beat again, scraping down the bowl as needed. Add the sour cream and beat again until smooth.
Remove the bowl from the stand mixer. Add the flour mixture and the 2 cups of chopped strawberries to the wet ingredients. Use a rubber spatula to gently mix the batter just until no streaks of flour remain. The batter is very thick.
Use a 1/4-cup capacity cookie scoop to evenly divide the strawberry muffin batter among 12 paper muffin liners. In a separate clean bowl, whisk together the remaining flour, sugar and brown sugar. Melt the remaining butter in the microwave. Pour the melted butter into the bowl. Use a fork or spoon to stir together the streusel topping.
Sprinkle a generous tablespoon of the crunchy sugar topping on top of each muffin. Bake the muffins in a 425 degree F oven for 7 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and bake for 3 minutes more.
Rotate the muffin pan and continue baking the muffins for 10-12 more minutes. Or until they are springy to the touch. And/or a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.
Expert tips
- Tools matter when baking muffins! These folded paper muffin liners are a game changer. They provide more surface area for the muffin batter to hold onto and rise. Versus spreading flat and sticking to the muffin pan.
- A higher temperature at the start helps the muffins to rise better.
- Don’t guess when filling your muffin liners. Fill each liner with 4 tablespoons of batter. Four tablespoons is equal to one quarter cup of batter.
Serving suggestions
These muffins are perfect for packing in lunchboxes. Here’s some more recipes to turn these muffins into a stellar picnic style lunch –
Storage directions
Store leftover muffins in an airtight container. They will stay fresh at room temperature or in the refrigerator for 2-4 days. They freeze well too. Make sure they are completely cool. Wrap them individually in plastic wrap, then store in an air tight container or heavy duty freezer bag. You can freeze them for up to one month.
Kitchen tools
- I got this non-stick muffin pan for Christmas and I am in love!
- A 4-tablespoon capacity muffin scoop is a must for making bakery-style muffins at home.
- These paper liners are inexpensive and also necessary for perfect muffins.
Strawberry Muffins
Equipment
- 1 12-cup muffin tin
Ingredients
Muffins
- 2 cups fresh strawberries chopped
- 4 tbsp unsalted butter softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup full-fat sour cream
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 4 tbsp unsalted butter melted
Instructions
- Preheat oven to 425 degrees F.
- Line a muffin pan with 12 paper muffin liners.
- In a large bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat together 4 tablespoons of the softened butter with 1/2 cup of sugar until pale and fluffy. Add the egg and vanilla and beat again, scraping down the bowl as needed. Add the sour cream and beat again until smooth.
- Remove the bowl from the stand mixer. Add the flour mixture and the 2 cups of chopped strawberries. Use a rubber spatula to gently mix the batter just until no streaks of flour remain. The batter will be very thick.
- Use a 1/4-cup capacity cookie scoop to evenly divide the strawberry muffin batter among 12 paper muffin liners.
- In a separate clean bowl, whisk together the remaining flour, sugar and brown sugar. Melt the remaining butter in the microwave. Pour it into the bowl. Use a fork to stir together the streusel topping.
- Sprinkle a generous tablespoon of the crunchy sugar topping on top of each muffin.
- Bake the muffins in a 425 degree F oven for 7 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and bake for 3 minutes more.
- Rotate the muffin pan and continue baking the muffins for 10-12 more minutes. Or until they are springy to the touch. And/or a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.
Video
Nutrition
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