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Bakery-Style Fresh Strawberry Muffins

A close-up view of an amazing strawberry muffins cut in half, showing moist interior and bright red fruit pieces.
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Make moist, fluffy strawberry muffins with a bakery-style domed top using fresh strawberries. This easy recipe is perfect for breakfast or a quick snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • Optional Streusel Topping: 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons cold butter (cubed)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This mixes the dry ingredients.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Gently fold in the diced fresh strawberries. Toss the strawberries lightly in a tablespoon of the dry flour mixture before adding them to the batter; this helps prevent them from sinking.
  6. If using the streusel topping, combine the streusel ingredients (flour, brown sugar, cinnamon, cold butter) in a small bowl. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. If using the streusel, sprinkle the topping evenly over the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For a bakery-style domed top, bake at 400°F for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best flavor and texture, use fresh, ripe strawberries.
  • To make strawberry cream cheese muffins, swirl 1 ounce of softened cream cheese into the top of the batter in each cup before baking.
  • If you are making strawberry banana muffins, substitute 1/2 cup of the strawberries with 1/2 cup of mashed ripe banana.
  • Toss the berries in a small amount of flour before adding to the batter to keep them suspended evenly.

Nutrition

Find it online: https://tastethisplate.com/bakery-style-fresh-strawberry-muffins/