Strawberry season is right around the corner! This strawberry muffin recipe is the perfect way to use up all of those scrumptious red berries. If you like baking with fruit you need to try Banana Mini Muffins or Cherry Dump Cake. The best way to use crunchy, in-season apples is to makes this family favorite Apple Cinnamon Bread.
Bakery-Style Muffins
I love baking with fruit because it adds in that extra little bit of “healthiness” to baked goods (at least this is what I like to tell myself). Plus I just really love fruit and berries!!
This easy muffin recipe is kind of like a combination of a coffee cake muffin and strawberry shortcake, all rolled into one. It makes for a delicious and fresh strawberry muffin that is almost good enough to be a cupcake.
Strawberry season is almost here and fresh, in-season strawberries are my favorite to use in these strawberry muffins!! In the summer, we buy tons of strawberries. We get them in these huge baskets from a little shack on the side of the road.
We have so many strawberries, I try to incorporate them every day into meals, snacks, and strawberry baked goods. Using fresh strawberries in this recipe will make the best, moist strawberry muffins!
Why Use Buttermilk in Baking?
Buttermilk actually improves the texture of baked goods and creates a moist crumb. The key to buttermilk is the acidity. It helps break down long strands of gluten and results in lighter, fluffier baked goods.
Creamy buttermilk keeps this bakery style muffin recipe moist and fluffy, it also add a bit of tanginess. If you don’t have buttermilk, just follow the directions below for how to make a suitable substitute.
Crumb Topping for Strawberry Crumb Muffins
Let’s take a moment to talk about the buttery crumb cake-like topping that is on these mini strawberry snack cakes. I like to use a good quality butter and two different sugars, light brown sugar and granulated sugar.
This coffee cake crumble topping takes these easy strawberry muffins up a notch and makes them like strawberry shortcake muffins. If you want a little extra crumble (and sugary crunch) on top of these muffins, I have included instructions on how to add more crumb topping.
Can I Use Frozen Strawberries?
For these strawberry cake muffins, fresh strawberries are a must. Using frozen strawberries may result in mushy muffins because of the high water content in the frozen berries.
When Is Strawberry Season?
Strawberry season technically runs from January until November here in the states. But, the best, best strawberries are harvested in late April through June. This when you will get the most delicious, bright red, juicy berries.
What if I Don’t Have Buttermilk?
I highly recommend using real buttermilk, but there are a couple substitutions you can try out if you don’t have buttermilk. Just be aware that you cannot substitute just plain milk for buttermilk.
- LEMON OR VINEGAR METHOD: Add 1 1/2 teaspoon of vinegar or lemon juice plus just enough milk (2% or whole is recommended) to fill up to the 1/2 cup line. Let this mixture set up for 5-10 minutes to thicken or curdle a little. Then it’s ready to use.
- YOGURT OR GREEK YOGURT METHOD: Combine 1-2 Tablespoons of milk plus just enough plain yogurt to fill up to the 1/2 cup line. Stir to combine and it’s ready to use. If you use Greek yogurt, use 2-3 Tablespoons of milk due to the fact that Greek yogurt is bit thicker than regular yogurt. The consistency should be like buttermilk.
- SOUR CREAM METHOD: Combine 2-3 Tablespoons of milk to just enough sour cream to fill up to the 1/2 cup line. Stir to combine and use in your recipe. The consistency should be like buttermilk.
Can I Make the Muffin Batter Ahead of Time?
- Due to the leavening (baking powder) in this strawberry coffee cake muffin recipe, I do not recommend making the batter in advance.
- You can make the strawberry muffins with crumb topping ahead of time and follow the directions below for storing tips.
Ingredients to Make Bakery Muffin Recipe
- Butter: A good quality, unsalted butter.
- Granulated Sugar: Just plain white sugar.
- Egg: You will only need one large egg.
- Vanilla Extract: You will need real vanilla extract.
- Baking Powder: I like to use aluminum free baking powder.
- Salt: I like Kosher or sea salt.
- Buttermilk: Real buttermilk is best but if you don’t have it follow the directions below to make your own.
- Flour: All-purpose flour.
- Strawberries: Fresh strawberries are the best for this recipe.
Ingredients to Make Crumb Topping
- Flour: All-purpose flour.
- Butter: A good quality, unsalted butter.
- Brown Sugar: Light brown sugar.
- Granulated Sugar: Just plain white sugar.
How to Make Simple Strawberry Muffin Recipe
- Preheat oven and prepare your muffin pan with paper liners or non stick cooking spray.
- Cream together butter and granulated sugar until it is light and fluffy.
- Add in egg and mix well. Next, add in vanilla extract and buttermilk and mix.
- Sift the dry ingredients together (flour, baking powder and salt). Add this flour mixture to the wet ingredients.
- Add half of the strawberries and gently hand mix into the muffin batter.
- Pour batter into prepared muffin pan, about 3/4 full. Add on the remainder of the strawberries.
How to Make Crumb Topping
- Combine together cold butter, granulated sugar, brown sugar, and flour with a fork, pastry blender, or in food processor.
- Top each muffin with streusel topping and bake. Once muffins cool down you can enjoy!
Extra Crumb Topping (Optional Step to Make Muffins More Crumby With a Sugary Crunch)
If you would like to top your strawberry muffins recipe with extra crumb topping AFTER they have cooked (to make them look crumby) just follow these directions. This is completely optional!!
- Double all of the ingredients for the crumb topping. Preheat the oven to 350°F and measure out 1 cup all-purpose flour. Sprinkle the cup of flour on a parchment lined baking sheet. Bake for 5 minutes. This will kill all of the bacteria in the flour.
- Measure out 1/2 cup chilled & cubed butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar.
- Mix all of the ingredients together with a fork, pastry blender or food processor. Put half of the crumb topping on top of the prepared muffin batter in the muffin pan. Cook muffins per the directions.
- Sprinkle the remaining crumb topping over cooked muffins.
Baking Tips
- Use fresh strawberries to make the best strawberry muffins.
- Use room temperature eggs to keep the batter from looking lumpy or curdled because they mix better in the batter and rise more evenly. Take eggs out 30 minutes before using but don’t leave out longer than 2 hours.
- All ovens cook at varying degrees. The best way to check if your muffins are done is to insert a toothpick in the center of your muffin. It should come out clean, with only a few crumbs stuck to the toothpick.
- Follow the directions above or in the recipe card to add more crumb topping on to cooked muffins.
How to Store and Reheat Strawberry Muffins
- How to Refrigerate Muffins: After cooling, these strawberry muffins can be stored in an airtight container in the refrigerator for up to a week.
- How to Counter Store Muffins: Store in an airtight container at room temperature for up to 2 days.
- How to Freeze Muffins: Prepared muffins can be stored in the freezer for up to 3 months. Simply wrap cooled muffins well with aluminum foil or plastic wrap and store in either an airtight container or heavy duty freezer bag. Make sure to mark with the recipe name and date.
- How to Thaw Muffins: When ready to eat, pull muffins out the night before to thaw at room temperature.
Try these other breakfast recipes!
- Banana Pineapple Smoothie
- Mini Banana Muffins
- Peanut Butter Energy Balls
- Omelet in a Mug
- Apple Cinnamon Bread
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Bakery Style Strawberry Muffins
Ingredients
For muffins:
- 1/4 cup unsalted butter, softnened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 cups fresh strawberries, diced
For crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cut up
Instructions
- Preheat your oven to 350 degrees F.
- Add liners to a standard 12 cup muffin pan with liners or use nonstick cooking spray on each.
To make the muffins:
- In a mixing bowl, cream together butter and granulated sugar until creamy.
- Add in egg, buttermilk, and vanilla extract. Mix till combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Slowly add the flour mix to the wet ingredients. Beat on low speed until combined.
- Add in about half of the diced strawberries to batter and gently fold in with a spoon.
- Fill the prepared muffin liners about 3/4 full. Top each muffin with the remaining strawberries.
To make crumb topping:
- In a medium bowl or food processor add in brown sugar, granulated sugar, flour, and chilled butter.
- Stir with a fork or pastry blender. Or pulse 13-15 times in food processor until mixture looks crumbly.
- Sprinkle over the tops of muffins.
- Bake for 23-25 minutes in middle of oven. Muffin tops should be lightly browned and toothpick inserted in the center of the muffin should come out clean.
Recipe Notes
- Fresh strawberries are best for these muffins.
- Use really cold butter when making the streusel topping.
- Bring eggs to room temperature for a more consistent batter.
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If you would like to top your strawberry muffins recipe with extra crumb topping AFTER they have cooked (to make them look crumby) just follow these directions. This is completely optional!!
- Double all of the ingredients for the crumb topping. Preheat the oven to 350°F and measure out 1 cup all-purpose flour. Sprinkle the cup of flour on a parchment lined baking sheet. Bake for 5 minutes. This will kill all of the bacteria in the flour.
- Measure out 1/2 cup chilled & cubed butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar.
- Mix all of the ingredients together with a fork, pastry blender or food processor. Put half of the crumb topping on top of the prepared muffin batter in the muffin pan. Cook muffins per the directions.
- Sprinkle the remaining crumb topping over cooked muffins.
Nutrition Information
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