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Bakery-Style Strawberry Muffins

Deliciously soft muffins bursting with juicy strawberries and a hint of vanilla, perfect for breakfast, snack time, or dessert.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Bakery
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour, spooned and leveled Gives a tender, bakery-like crumb.
  • 2 teaspoons baking powder Helps those beautiful domes rise.
  • 1/2 teaspoon baking soda Balances texture and lift.
  • 1/2 teaspoon fine salt Brightens the flavor.
  • 3/4 cup granulated sugar For sweetness and that classic golden top.

Wet Ingredients

  • 1/2 cup unsalted butter, melted and slightly cooled Adds richness and keeps muffins soft.
  • 2 large eggs, room temperature For structure and tenderness.
  • 1/2 cup whole milk (or buttermilk) Makes the batter moist and tender.
  • 1 teaspoon pure vanilla extract The warm, comforting note that rounds everything.

Fruits

  • 1 1/2 cups strawberries, hulled and chopped into small pieces The star ingredient.

Optional Topping

  • coarse sugar for sprinkling tops before baking

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease generously.
  • In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  • In a separate bowl, whisk the sugar into the slightly cooled melted butter until smooth.
  • Whisk in eggs, one at a time, then add milk and vanilla until the mixture is silky.
  • Pour the wet ingredients into the dry ingredients and gently fold until just combined. The batter should look lumpy — do not overmix.
  • Fold in the chopped strawberries carefully and reserve a few for topping.
  • Spoon batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle coarse sugar on top.

Baking

  • Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 13–17 minutes until a toothpick comes out clean.
  • Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

Store at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days, or freeze cooled muffins for up to 3 months.
Keyword Bakery-Style, Baking, Easy Recipe, muffins, Strawberry Muffins