Bakery Style Strawberry Muffins

Bakery Style Strawberry Muffins are a delicious strawberry muffin base with a fancy streusel topping. These muffins are so easy to make with simple pantry staples!

Do you ever find yourself daydreaming about those show-stopper bakery-style muffins? The ones with a moist crumb, perfect high dome, filled with flavorful ingredients, and a sugar-kissed top? Well, it’s time to turn that daydream into a reality!

If you already fell in love with my Applesauce Oatmeal Muffins, just wait until you make these cake-like crumb strawberry streusel muffins. They are a delightful blend of fruity goodness and muffin magic. They stand tall, are incredibly moist, have glorious muffin tops, and are simple to make. One could say they’re the PERFECT MUFFIN!

They’re perfect for busy mornings, as a snack, or as a dessert. They’re also great to make and share with your friends and coworkers. When you walk in the room with a basket of these, they’ll all come running!

Why You’ll Love this Recipe

• Irresistible Flavor: These delicious muffins are bursting with the natural sweetness and tanginess of fresh strawberry flavor.
• Easy to Make: It’s a beginner-friendly simple recipe that doesn’t require advanced skills or fancy equipment.
• Crowd-Pleaser: Whether you’re baking for yourself, your family, or friends, moist strawberry muffins will be loved by everyone.
• Customization: You can get creative with your bakery muffin recipe. You can change up the berries or use a different topping like a drizzle of glaze, an oatmeal crumb, or even chocolate chips.
• Satisfaction Guaranteed: They’re moist, tender, incredibly delicious and perfect for a small breakfast, quick breakfast, snack or dessert!

Ingredients in Strawberry Crumb Muffins

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Self-Rising Flour: The primary dry ingredient that provides structure and shape. Also pre-mixed with baking powder and salt for flavor and leavening. Also contributes structure and flavor to the topping
• Granulated Sugar: Adds sweetness and helps with browning during baking. It also contributes to the texture by retaining moisture.
• Whole Buttermilk: Provides moisture and helps hydrate the dry ingredients. It also adds a tangy flavor and contributes to their tenderness.
• Salted Butter: Contributes to the tenderness, moisture, and flavor. It also provides moisture and richness in the streusel topping.
• Eggs: Acts as a binder, providing structure and stability to the muffins. They also add moisture, richness, and contribute to their fluffy texture.
• Vanilla Extract: Adds aroma and flavor to the muffins, enhancing their overall taste.
• Fresh Strawberries: Fresh berries bring a natural sweetness and a hint of tartness that elevates an ordinary muffins to something extraordinary.
• Brown Sugar: Provides a rich, caramel-like sweetness that contrasts with the strawberry muffin’s flavor.

Tools You’ll Need

• 12-Cup Muffin Pan
• Liquid Measuring Cups
• Dry Measuring Cups and Spoons
• Cutting Board
• Paring Knife
• Large Scoop (3 tablespoon or #20 size)
• Cooling Rack
• Mixing Bowls
• Spatula

How to Make Bakery Style Strawberry Muffins

1. In a medium bowl, combine flour and sugar. Stir until combined.

2. In a large bowl, whisk together buttermilk, butter, eggs and vanilla extract.

3. Add half of the flour mixture into the wet ingredients and fold 5 times. Add the remaining dry ingredients and fold just until combined.

4. Fold in the chopped strawberries. Let the batter rest while you make the streusel.

5. In a small bowl, mix the streusel ingredients until its a crumble/paste consistency.

6. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan. Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 2 teaspoons of the streusel on the center of each muffin.

7. Bake 9 minutes at 425˚F. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 17-20 minutes or until golden brown and a toothpick inserted comes out clean. Rest 15 minutes in the pan prior to transferring to a serving tray. Repeat the baking process with the remaining batter.

How to Make Streusel Topping

Streusel toppings can vary in texture and flavor depending on the recipe and personal preferences. A typical streusel will include butter, flour, and sugar. While this muffin’s streusel topping is between a streusel and paste, it bakes nicely on top and is a perfect sweet accent to the base.

If you’d prefer an alternative topping for this strawberry muffin recipe, here are a couple more options:

Oatmeal Streusel Topping: An easy option that adds a delicious texture to your muffins.

• Ingredients:
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
• Instructions: In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Once combined, add the cold. Use a fork or a pastry cutter to cut the cold butter into the dry ingredients until it resembles coarse crumbs.
• Prior to baking, sprinkle on top of the prepared muffin batter that has been scooped in the pan.

Simple Drizzle: Can add a sweet and flavorful finishing touch!

• Ingredients:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
• Instructions:
  • In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Start with 2 tablespoons of milk, and if the glaze is too thick, you can add a little more milk, a teaspoon at a time, until you reach your desired consistency.
  • It should be thick enough to coat the back of a spoon but thin enough to easily drizzle over your muffins. If it’s too thin, add more powdered sugar; if it’s too thick, add more milk.
  • Once your muffins are baked and have cooled slightly (but are still warm), drizzle the glaze over the tops of the muffins.
  • Allow the glaze to set for a few minutes. It will firm up slightly as it cools.

Tips and Substitutions

• Mix your muffin batter until just combined. Over-mixing can lead to dense muffins. It’s okay if there are a few lumps in the batter.
• Use an ice cream scoop to help with muffin cup filling.
• Swap vanilla extract for almond extract for a different and delicious flavor contrast.
• Use a toothpick or cake tester to check for doneness. They’re ready when it comes out clean or with a few moist crumbs.
• You can substitute the granulated sugar and brown sugar in this strawberry muffins recipe with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it’s a good idea to test them in smaller batches.

Storage and Freezing

Allow your muffins to cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. If you’re stacking multiple layers of muffins in the container, place parchment paper between each layer to prevent them from sticking together.

Strawberry muffins can be stored in a freezer-safe container up to 2-3 months. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn and makes it easier to thaw one at a time.

When you’re ready to enjoy your frozen muffins, thaw at room temperature for a few hours or overnight. You can also warm them in the microwave for a few seconds if you prefer them warm.

FAQs

More Breakfast Recipes

• Cranberry Biscuits
• Cinnamon Coffee Cake
• Amish Baked Oatmeal
• Bacon Cheese Quiche