Easy Bakery Style Strawberry Banana Muffins Recipe

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

Easy Bakery Style Strawberry Banana Muffins Recipe

Course: Breakfast

Cuisine: American, Continental

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: people

Calories: 227kcal

Author: Neha Mathur

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

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US Customary - Metric

Ingredients

4 ounce unsalted butter 113 g, ½ cup, softened to room temperature
7 ounces granulated sugar 200 g, 1 cup
2 large eggs
2 teaspoons vanilla extract
¼ cup buttermilk make your own by adding 4 drops of lemon juice to ½ cup milk.
1 cup mashed ripe banana
14 ounce all purpose flour 400 g, 2 and ½ cups
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
7 ounce chopped strawberries 200 g, 1 and ½ cups

Instructions

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 butter and 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 eggs, one at a time, and mix well after each addition.
Add vanilla extract, and buttermilk and mix well.
Now add bananas and mix well.
Add all-purpose flour, baking powder, baking soda, and 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 the 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.
You can also line the muffin tin with paper liners.
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.

Notes

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.

I like to make 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.

If you want to make these eggless, swap each egg with 2 tablespoons of condensed milk, 2 tablespoons of flax eggs (flax seeds powder mixed with water), or 2 tablespoons of Greek yogurt.

Nutrition