Bakery Style Strawberry Banana Muffins

Make these Bakery-Style Strawberry Banana Muffins at home using my easy recipe. These muffins are rich, delicious, and have the most perfect crumb.

Here are some more muffin recipes that you may like – French Breakfast Muffins, Cranberry Orange Muffins, Banana Bread Muffins, or Pumpkin Banana Muffins.

Jump to:

• About Strawberry Banana Muffins
• Ingredients
• How To Make Strawberry Banana Muffins
• Variations
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Strawberry Banana Muffins

These Bakery Style Strawberry Banana Muffins are delicious, rich, and super soft and have the most amazing crumb ever.

Make these muffins at home using my easy and fool-proof recipe using a few simple ingredients.

These strawberry muffins are a perfect treat for breakfast, evening snacks, or desserts.

Ingredients

Strawberries – You can use fresh strawberries or frozen strawberries to make these muffins.

If using frozen strawberries, then do not thaw them, chop and add them directly to the batter. The baking time will increase by 2-3 minutes in this case.

Bananas – Try to use slightly overripe bananas. They are sweeter and the flavor is more complex.

Flour – I like to make the muffins using all-purpose flour. You can go for oats flour 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, 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 letting it sit for 5 minutes.

Sugar – Use granulated sugar to sweeten the muffins.

Vanilla Extract – Use a good quality vanilla extract for the best flavor.

How To Make Strawberry Banana Muffins

Preheat the oven to 350 degrees C (180 degrees C).

Line a muffin tray with muffin liners or spray it with baking spray.

Note – I used a large muffin tray which gave me 8 large muffins. You can use any size muffin tray. Just keep in mind that the baking time will vary depending on the size of the tray.

Add 4 oz (113 g, ½ cup) softened unsalted butter and 7 oz (200 g, 1 cup) granulated sugar to the bowl of a stand mixer fitted with a paddle attachment.

Note – I used my stand mixer to whisk the butter and sugar but you can use a handheld mixer too.

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.

Scrape the sides of the bowl a few times while whisking.

Add 2 large eggs, one at a time, and mix well after each addition.

Add 2 teaspoon vanilla extract, and ¼ cup buttermilk and mix well.

Now add 1 cup of mashed bananas and mix well.

Add 14 oz (400 g, 2 and ½ cups) of all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt to the bowl and mix just until combined.

Note – Do not overmix after adding the flour otherwise, the muffins will come out dense.

Fold in 7 oz (200 g, 1 and ½ cups) of chopped strawberries.

Use a large spoon (or an ice cream scoop) to transfer the batter to the muffin tray. Fill the cavity almost to the top.

Keep the muffin tray in 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.

Note – 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 them on a cooling rack. Serve warm or at room temperature.

Variations

With Rhubarb: 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 of blueberries along with strawberries to make blueberry banana strawberry muffins. You can use fresh or frozen blueberries. The sweet tangy flavor that blueberries add to the muffin is amazing.

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. Just replace ⅓ cup of all-purpose flour or whole wheat flour with oats flour and you have filling oats strawberry muffins ready.

With Whole Wheat Flour: You can replace all-purpose flour with wheat flour to make a healthier version of these muffins. The resulting muffins will be a little denser but I can promise that they will be yummy.

Eggless Strawberry and Banana 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 Banana 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 flour 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.

Chocolate Chips: You can fold ½ cup of chocolate chips along with the strawberries.

Walnut: You can fold ½ cup chopped walnuts along with strawberries and bananas for added crunch.

Sour Cream: You can replace buttermilk with sour cream.

In Microwave: To bake these muffins in the microwave, pour the batter into a microwave-safe muffin tray and bake them at high for 5 minutes.

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.

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 them in the microwave for 10-12 seconds until nice and warm before serving or you can enjoy them at room temperature.

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