Homemade Strawberry Muffins

4.92 from 36 ratings

Homemade Strawberry Muffins

Strawberry muffins should be soft, tall, and packed with juicy berries—not dense, dry, or sunken in the middle. I’ve spent years perfecting muffin recipes, testing batch after batch to create muffins that rival anything you’d find in a bakery. Strawberry muffins are no exception.

Prep Time15

Cook Time30

Cooling Time15

Course: Dessert

Cuisine: American

Keyword: strawberry muffins

Servings: muffins

Author: Beth

Equipment

Bakery Style Muffins Cookbook

Ingredients

Muffins

3 cups (360g) all-purpose flour
1½ cups (297g) granulated sugar
3 tsp baking powder
½ tsp salt
2 large eggs
¾ cup (177ml) buttermilk
½ cup (118ml) vegetable oil
2 tsp vanilla extract
2 cups strawberries diced

To Top the Muffins

½ cup strawberries diced
sanding sugar

Instructions

In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
3 cups (360g) all-purpose flour, 1½ cups (297g) granulated sugar, 3 tsp baking powder, 1/2 tsp salt
In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds.
2 large eggs, 3/4 cup (177ml) buttermilk, 1/2 cup (118ml) vegetable oil, 2 tsp vanilla extract
Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the strawberries. The batter will be very thick!
2 cups strawberries
Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the additional 1/2 cup of strawberries on top of the muffins and sprinkle with sanding sugar.
½ cup strawberries, sanding sugar
Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Notes

Measure the flour using the spoon and level method or weigh it on a scale.
You can make strawberry muffins with frozen strawberries. Use the same amount of fresh or frozen strawberries. Be sure to add them to the batter while they are still frozen.
I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Nutrition