Bakery-Style Strawberry Muffins
Delightful muffins filled with fresh strawberries that are perfect for breakfast or a sweet treat.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Provides a tender crumb; substitute half whole wheat for a nuttier bite.
- 3/4 cup granulated sugar Balances the tartness of strawberries; can use coconut sugar for a deeper flavor.
- 2 teaspoons baking powder Gives lift and bakery-style height.
- 1/2 teaspoon baking soda Helps with browning and texture.
- 1/2 teaspoon salt Enhances all the flavors.
Wet Ingredients
- 1 large egg at room temperature Binds and enriches.
- 1 cup buttermilk Keeps muffins moist; use 1 cup milk plus 1 tablespoon lemon juice as a quick swap.
- 1/3 cup unsalted butter, melted and slightly cooled For richness; can replace with melted coconut oil for a dairy-free version.
- 1 teaspoon pure vanilla extract Adds warmth and depth.
Main Ingredients
- 1 1/2 cups diced fresh strawberries The star, juicy and bright; Frozen berries work too, just toss in a tablespoon of flour first.
- Optional coarse sugar for topping Gives that bakery sparkle.
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In a separate bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth.
Combine
- Pour the wet ingredients into the dry and fold just until combined. The batter should be lumpy.
Add Strawberries
- Gently fold the diced strawberries into the batter.
Fill Muffin Cups
- Spoon the batter into the muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if using.
Bake
- Bake for 18-22 minutes, rotating the pan once if your oven runs hot.
Cool
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack.
Notes
For a different twist, try adding a teaspoon of cinnamon or white chocolate chips.