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!
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 3/4 cups fresh or frozen strawberries (chopped and divided)
- Turbinado sugar for topping
Directions
- 1
Preheat your oven to 375 degrees Fahrenheit, line a muffin pan with tulip liners then set aside.
- 2
If using frozen strawberries allow them to thaw for at least 30 minutes so you can chop them into small pieces.
- 3
In a medium size mixing bowl add flour, baking powder, and salt. Stir to combine, then set aside.
- 4
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.
- 5
Next, add the eggs and vanilla extract. Mix until everything is combined.
- 6
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.
- 7
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.
- 8
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.
- 9
Serve with a cup of coffee or tea and enjoy!