Make the most of fresh strawberries by making these delicious homemade strawberry muffins. These bakery-style muffins are easy to make and have the perfect crumb.
If you are fond of soft and moist muffins, then you can try my other favorite muffin recipes, like French Breakfast Muffins, Cranberry Orange Muffins, Banana Bread Muffins, or Pumpkin Banana Muffins.
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About This Recipe
Excited! It’s time for strawberries again! Red, luscious, juicy strawberries. I could not resist myself and bought a few boxes. Ate a box just like that, and one box went into these delicious, rich, and super soft bakery-style strawberry muffins.
This is my favorite muffin recipe and is super easy to make. Each time I make these strawberry muffins, all of them get wiped clean in just a day. Yes, they are so good! I just added chopped strawberries to the usual muffin batter and we had beautiful soft muffins with cake-like texture ready just in time for breakfast.
And the way they fill your home with the sweet fragrance, I can’t explain that. You will have to bake them to know it.
I find muffins my go-to food when I want to eat something sweet. Just make them with pantry staples and they can be rustled up in a jiffy. They taste great when served as a dessert with a scoop of vanilla ice cream on the side. Yummy!
These muffins loaded withstrawberries are filling and the good thing is you can replace all-purpose flour with wheat flour and oats and granulated sugar with jaggery to make them healthier.
These soft, moist, and delectable muffins are a perfect treat for breakfast, evening snacks, or dessert.
These Bakery Style Strawberry Muffins are,
- Soft & Moist
- Easy to make
- Delicious
- Made from scratch
- Better than the store-bought ones
Ingredients
Strawberries – Strawberries add natural sweetness to the muffins, so while choosing strawberries make sure you pick the bright red ones that are ripe.
I will suggest you go for the fresh ones. But in case you don’t get it, you can make these muffins with the frozen ones too. Do not thaw the frozen strawberries, chop and add them directly to the batter.
Flour – I like to keep it original, and thus I used all-purpose flour. You can go for oats or whole wheat flour for a healthy alternative. To make these gluten-free, you can try any gluten-free flour.
Eggs – Eggs give structure and richness to the muffins. If you want to make these eggless, swap each egg with 2 tablespoon condensed milk, or 2 tablespoon flax eggs (flax seeds powder mixed with water) or 2 tablespoon yogurt.
Buttermilk – It helps to make the muffins soft and moist. You can also use yogurt instead. I make buttermilk at home by adding a few drops of lemon juice to milk and let it sit for 5 minutes.
Sugar – Use granulated sugar, and you can adjust the quantity depending upon how sweet you want the muffins to be.
Vanilla Extract – Use a good quality vanilla extract for the best flavour.
How to make Strawberry Muffins?
Preheat the oven to 350 degrees C (180 degrees C). Line a muffin tray with muffin liners or spray it with baking spray. I used a jumbo muffin tray which gave me 4 extra-large muffins. You can use any size muffin tray. Just keep in mind that the baking time will vary depending upon the size of the tray.
Add ½ cup softened unsalted butter and 7 oz (1 cup) granulated sugar to a large mixing bowl. I used my stand mixer to whisk the butter and sugar but you can use a handheld mixer too. Using the paddle attachment, whisk the butter and sugar until light and fluffy (Approx 4-5 mins on medium speed). The color of the butter should become pale after whisking. Keep scraping the sides of the bowl while whisking.
Add 2 large eggs, one at a time and mix well after each addition.
Add 2 teaspoon vanilla extract, and ½ cup buttermilk and mix well.
Now add 14 oz (2 and ½ cups) of all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the batter and mix until combined. Do not overmix after adding the flour otherwise, the muffins will come out dense.
Fold in 1 and ½ cups of chopped strawberries.
Use a large spoon to transfer the batter to the muffin tray. Fill the cavity almost till the top.
Keep the muffin tray on the middle rack of the oven and bake for 18 – 20 minutes or until a toothpick inserted in the center of the muffins comes out clean. If using a smaller tray, check them after 15 minutes of baking.
Remove the tray from the oven and let the muffins rest in the tray for 5 minutes. Remove them from the tray and cool on a cooling rack. Serve warm or at room temperature.
Variations
With Banana: You can add ½ cup mashed bananas to the muffin mix while adding chopped strawberries to make the muffins healthier. Adding the banana makes them even softer, moist, gooey, and filling.
With Rhubarb: If you get hold of some rhubarb, make muffins or pies. Strawberry and Rhubarb is a classic combination and they go very well together. It adds a strong tart flavor to the muffins. Cut rhubarb stalk into small pieces and fold in with strawberries.
With Blueberry: You can add ½ cup blueberries along with strawberries to make blueberry strawberry muffins. You can use fresh or frozen blueberries. The sweet tangy flavor that blueberries add to the muffin is amazing. It is refreshing and adds a slight color to the muffins.
With Oats: Oats make this muffin recipe healthier and add a hearty texture to it. You can even sprinkle some oats over the muffins before baking to add a little crunch to them. These oats strawberry muffins are loaded with the goodness of oats and strawberries. Just replace ⅓ cup of all-purpose flour or whole wheat flour with oats flour and you have filling oats strawberry muffins ready.
With Yogurt: You can add 2 tablespoon Greek yogurt to get a little tangy flavor, which gives a feeling of sour cream in it and makes the muffins very moist. If you don’t eat eggs or want to avoid eggs, you can also replace eggs with yogurt to make an eggless version. For 2 eggs used in this recipe, you will need ¼ cup of yogurt to replace them.
With Whole Wheat Flour: You can replace all-purpose flour with wheat flour to make a healthier version of these muffins. This will make a perfect treat for the kids. You can even serve them for breakfast or with tea or coffee in the evening. The resulting muffins will be a little denser but I can promise that they will be yummy.
Eggless Strawberry Muffins: If you want to make eggless muffins, combine 2 tablespoon flax seed powder with 1 tablespoon water and use it instead of eggs. You can also use ¼ cup of yogurt to replace the eggs.
Vegan Strawberry Muffins: To make vegan strawberry muffins, replace butter with olive oil, eggs with flax seed and water mixture, and buttermilk with any vegan milk.
With Crumb Topping: Make a crumb topping by combining ½ cup brown sugar, 1 tablespoon all-purpose flour, ½ teaspoon cinnamon, ¼ cup chopped pecans or walnuts, and 1 tablespoon cold butter. Mix everything using your fingers until it is crumbly. Sprinkle this mixture over the muffins before baking.
Healthy Strawberry Muffins: To make a healthy version of these muffins, use whole wheat flour instead of all-purpose flour and replace granulated sugar with powdered jaggery or unprocessed sugar. You can also use a mix of healthy flours like amaranth flour, ragi flour, etc. Replace butter with olive oil.
Gluten-Free: Use any gluten-free flour instead of all-purpose to make these muffins.
Lemon: Strawberry and lemon is another classic combination. You can add ½ teaspoon lemon zest and 1 tablespoon lemon juice along with vanilla extract for a lemony flavor. It makes the muffins very refreshing.
Chocolate Chips: You can fold ½ cup chocolate chips along with the strawberries.
Walnut: You can fold ½ cup chopped walnuts along with strawberries for added crunch.
Sour Cream: You can replace buttermilk with sour cream.
In Microwave: To bake these muffins in the microwave, pour the batter in a microwave-safe muffin tray and bake them at high for 5 minutes.
Storage Suggestions
You can keep strawberry muffins stored at room temperature in a cake dome or an airtight container for about a day or two. After that, you can store it in the fridge in an airtight container for about 3 to 4 days.
Reheat it in the microwave for a few seconds until nice and warm before serving or you can enjoy it at room temperature.
Serving Suggestions
Serve these bakery-style strawberry muffins as a snack with your evening cup of tea or coffee. You can also serve it as a dessert with a scoop of vanilla or strawberry ice cream on the side.
Pack it in your kid’s snack box for a weekday treat or make it for your potluck parties.
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Recipe Card
Strawberry Muffins Recipe
Ingredients
- ½ cup unsalted butter (softened to room temperature)
- 7 ounces (1 cup) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk (make your own by adding 4 drops of lemon juice to ½ cup milk.)
- 14 ounces (2 and ½ cups) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cups chopped strawberries
Instructions
- Preheat the oven to 350 degrees C (180 degrees C). Line a muffin tray with muffin liners or spray it with baking spray. I used a jumbo muffin tray which gave me 4 extra-large muffins. You can use any size muffin tray. Just keep in mind that the baking time will vary depending upon the size of the tray.
- Add ½ cup softened unsalted butter and 7 oz (1 cup) granulated sugar to a large mixing bowl. I used my stand mixer to whisk the butter and sugar but you can use a handheld mixer too. Using the paddle attachment, whisk the butter and sugar until light and fluffy (Approx 4-5 mins on medium speed). The color of the butter should become pale after whisking. Keep scraping the sides of the bowl while whisking.
- Add 2 large eggs, one at a time, and mix well after each addition.
- Add 2 teaspoon vanilla extract, and ½ cup buttermilk and mix well.
- Now add 14 oz (2 and ½ cups) of all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the batter and mix until combined. Do not overmix after adding the flour otherwise, the muffins will come out dense.
- Fold in 1 and ½ cups of chopped strawberries.
- Use a large spoon to transfer the batter to the muffin tray. Fill the cavity almost till the top.
- Keep the muffin tray on the middle rack of the oven and bake for 18 – 20 minutes or until a toothpick inserted in the center of the muffins comes out clean. If using a smaller tray, check them after 15 minutes of baking.
- Remove the tray from the oven and let the muffins rest in the tray for 5 minutes. Remove them from the tray and cool on a cooling rack. Serve warm or at room temperature.
