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–+ servings

Bakery Style Strawberry Muffins

These bakery-style strawberry muffins are soft, fluffy, and packed with fresh strawberries, making them a perfect treat for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
For the Topping
  • 1 cup fresh strawberries chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon all-purpose flour

Method
 

Prepare the Batter
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Prepare the Topping
  1. In a small bowl, combine the chopped strawberries, sugar, and flour. Toss to coat the strawberries evenly.
Combine and Bake
  1. Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
  2. Evenly distribute the strawberry topping over the muffin batter.
  3. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
  2. Transfer the muffins to a wire rack to cool completely before serving.

Nutrition

Calories: 250kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 5gSodium: 180mgFiber: 1gSugar: 10g

Notes

For extra flavor, try adding a pinch of cinnamon to the batter or some lemon zest. Store leftovers in an airtight container for up to 3 days.

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