These fluffy Bakery Style Strawberry Muffins are filled with juicy strawberries and topped off with a sweet streusel crumb topping. Strawberry buttermilk muffins pair perfectly with a good cup of coffee or some oj for a quick breakfast bite. These easy strawberry muffins will quickly become your favorite fruit muffins.
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.
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.
-
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
Did you make this recipe?
Please let me know how it turned out!
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I love all things strawberries, especially during the summer! These muffins are incredibly moist, perfectly sweet and packed with flavor. Can’t wait to make these muffins again soon!
I love all of the strawberry recipes, too, and they are always the best during the summer. Thanks Kathryn!
Like you I love the extra “healthiness” or baking with fruit. The extra moisture the fruit adds is also a plus. I’ll be looking for ripe strawberries this week to make these muffins. They look delicious!
Yesss! Fruit also adds in lots of moisture, so you end up with delicious baked things. Thanks, Marta!
When I saw this recipe my jaw dropped, these muffins look incredible! I am going to buy the ingredients for this right now. Thank you for sharing this recipe, I cant wait to try it out!
Thanks so much Ramona! I really hope you love them!!
I just can’t wait for strawberry season here in Sweden, although to get local strawberries I still have to wait until mid-May. I love all sorts of strawberry cakes, so I can’t wait to try your recipe.
Hope you get to try these muffins soon, Eva!!
I love strawberry muffins, especially with crumb topping! Cannot wait to make these beauties!
That crumb topping just adds that extra bit of awesome, Veronika! Hope you enjoy them.
I love strawberry muffins and these were so delicious! Perfect recipe for fresh berries and the crumb topping completes it!
Yay, so happy you enjoyed these, Tammy!
Adding that crumb topping really just separates this recipe from the rest! No other way to enjoy a strawberry muffin! So good!
There is just something about that crumb topping that makes these muffins EXTRA. Thanks Leslie!!
We grow our own strawberries so am bookmarking this muffin recipe for when they are ready. Love the crumb topping idea!
That sounds so amazing, Jacqueline! I absolutely love plants, but I kind of have a black thumb and can never get my strawberries to grow properly. These muffins are so great with fresh strawberries, I hope you love them.
It’s strawberry season, and these muffins are perfect for it. I love using fresh fruit in my bakes. The crumble is just the icing on the cake. Truly delicious and great as a dessert with a cup of coffee.
I agree, Silvia! I love baking with fruit and that topping just makes these extra delicious! Thanks so much.
These were delicious! that crumble topping was the best part! It’s always my favorite part of a crumble haha. Can’t wait to make it again when strawberries are fully in season!
I love that crumbly topping, too, Veronika! Adds that extra bit of deliciousness. Thanks so much!
I have made tons of muffins over the years and I have to say- these are hands down THE BEST muffins I have EVER had! They’re so light and fluffy, great texture, packed FULL of delicious strawberries, combined with the delicious crumb topping- it’s a 10/10! You will NOT regret making these!!
Krysten, you are seriously making us blush over here! This is the kindest comment we have ever received. It makes our heart full knowing that you loved these strawberry muffins. Thank you so much!!
Just made these this afternoon! They are really simple and really good, I was definitely happy that this was the muffin recipe I chose! My only alterations were adding a little splash of almond extract (in addition to the vanilla) and I omitted the crumble topping because I like to pretend I’m making an active choice to avoid additional sugar but really it’s sheer laziness. I think I cooked them slightly less than listed but maybe only a minute or two. If I hadn’t needed to immediately shove one in my face, I think a cream cheese spread would be a lovely addition but it’s absolutely not necessary. These are great as is. And I loved that it was a dozen muffins on the nose. Great recipe to use up some extra strawberries!
Love, love, love the idea of adding almond extract! Trying this genius idea the next time I make these. These would be good with some cream cheese, too. Thanks for your sweet words, Kelly. I’m glad you loved these muffins as much as we do.
I currently have these in the oven. Can’t wait to eat them. I might add a drizzle of cream cheese icing just for that crumb and drizzle look. Mmm thanks for the great recipe!!
Oooh, I love the idea of a cream cheese icing drizzle, Linda! I hope these came out perfectly for you.
These are wonderful! My son has been home for Spring break from college in Georgia. He is leaving to go back to campus today. I have been up early making homemade taquitos, cookies, homemade doughnuts and, of course, these muffins for him to take back to school. Thank you for a wonderful recipe that will travel from South Carolina to Georgia!
Marlena, your comment was so touching! What a special bond you have with your son and what a great mommy you are for making him all that good food. I bet you are missing him a ton while he is away. I really hope he enjoyed these muffins.
OMG, these things are amazing!!! I’m not sure how to make them fast enough for how quickly they disappear.
Same, Matt! We fly through these every time we make them. This definitely a fave recipe.
I just made a batch of these muffins today. Decided to add cinnamon in the crumb topping and they are absolutely delicious. Definitely a keeper
Sarah, how have I never thought to do this? And I am a huge cinnamon lover! Trying this the next time I make these. Thanks for the great idea and I am so happy that you liked these muffins!
Turned it into a loaf, otherwise followed recipe. Absolutely flawless. I’m a retired chef of 13 years, turned home baker, love finding good recipes like this to use as a base for others. This one would work for blackberry streusel bread, Apple streusel bread, what have you. Well done, thanks, and cheers!
I’ve never thought to put these muffins in a loaf, such a brilliant idea, Sarah! Your kind words are sooo appreciated and it touches my heart that you enjoyed them. Thank you so much!!
Absolutely love this recipe. Delicious. Thanks for sharing.
Awww thank you so much Dianne! I am so happy you loved these strawberry muffins! Thanks for commenting.
So good and a great way to use up strawberries you have sitting in the fridge! My son said the only thing missing was whip cream on the side! I think he’s right! Definitely keeping this recipe
Sondra, I think your son is right, too! These muffins would be even better with some whipped cream (or even some ice cream now that I am thinking along these lines). Thank you for the great idea and for your sweet comment:D
Made these yesterday and they were amazing. The perfect amount of sweetness and the strawberries with the crumb topping took this to another level. Perfect. I’m bookmarking this recipe.
Thank you so much Cindi! We really love these muffins and glad that you do too.
Could I possibly use frozen strawberries?
Every time I have made these muffins, I have only used fresh strawberries. You could try them with frozen to see how they turn out, but they may end up mushy because of the high water content in frozen strawberries. Let me know if you try it.
i’m 14 and made these for my siblings, my sisters all loved them, and so did I! even my brother who hates fruit liked it, I did add an extra cup of strawberries which made them more slimy 😉 but they were still delicious!
This is my fave comment of the day! I love that you are already baking at 14, good for you! It makes my heart happy that you enjoyed this recipe. Thanks so much for letting me know you tried it.
These are so good! I’ve made one batch with strawberries and one batch where I swapped them for blueberries. The crumb topping is a great addition.
I am soooo happy that these turned out so well for you Abigale! Thanks for letting me know and for your sweet comment.
Very tasty, however, mine turned out a bit too moist and fell apart easily. Taste was incredible. I may put a few less strawberries in next time to see if that helps them stay together better. As other reviewers mentioned, the topping puts them over the top. I did not need all the topping as written.
I am glad you mostly enjoyed these muffins, CJ! Sorry they were a little too moist. Maybe you had some extra juicy strawberries! Thank you for your kind words.
Can I use sour dough discard in place of buttermilk?
I haven’t made these muffins with sour dough discard. If you try it let me know how it goes. Thanks Michelle!
Well I have perfected my blueberry and banana muffins with some experimentation .
But these are good to go.I used the strawberry yogurt method.
I’ve made these 3 batches.
I use King Arthur flour and bake at 400 for 5 minutes then finish off at 375.there just Perfect.thank you for the share.
I bet your blueberry and banana muffins are amazing, David! I’m glad that you like these muffins, they are one of our favorite recipes!
i have strawberry purée- how much should i use?
Do you have strawberry puree and strawberries? I would add 1/4-1/2 cup of strawberry purée, but I have not made this recipe with strawberry purée before. Let me know in the comments how it turns out. Thanks Shannon!
Thank you for such a delicious recipe. Tried them yesterday and this is a definite keeper! May have under cooked them by a few mins, but that’s ok, they are even moister!
Sheri, you are so welcome! Thank you so much for your kind comment and for loving this recipe as much as we do! It is definitely a favorite.
I love these muffins but the middle tops of mine caved in. Do you have any idea what would cause this?
I did use the yogurt and milk to substitute for the buttermilk and I used half almond flour and half white flour.
KO
Hi Karen, there may be a couple things that may have caused your muffins to cave in. It could be that the baking powder you used may be inactive/expired. If you add a pinch of it to vinegar it should foam up if it is still good. Or it may be that the batter got over-mixed, you want the ingredients just combined until no more flour is visible. Or it could be the almond flour, I have never made this recipe with almond flour before. I hope this helps!
Can you freeze these muffins?
Yes, the muffins can be stored in the freezer if you wrap them with foil or plastic wrap after they have cooled. Then put them into an airtight container or freezer bag to be stored for up to 3 months. Mark the container with the recipe and date so you don’t forget. I don’t recommend adding the extra crumb topping to them before freezing.
These are some incredible muffins! I made them using fresh ground whole wheat flour….yummy!!
That sounds great Adrienne, I will have to try them with whole wheat flour. Thank you for sharing your sweet thoughts.
Will this recipe work for high altitude or do I need to make adjustments?
Maria, that is an excellent question. I have not baked these muffins at high altitude so I am not sure if it will work as is. If you would like to try adjustments, here is a great article from King Arthur Baking https://www.kingarthurbaking.com/learn/resources/high-altitude-baking that may be helpful. If you try it, let me know how it turns out and I can make a note in the post about it.
This is the kind of recipe that I’ve been looking for for the longest time! The crisp sweet layer on the outside is the indication that the inside will be soft and moist, it is awesome!
Absolutely delicious! This recipe is a keeper. Thank you.