Bakery Style Strawberry Muffins

March 27, 2021 by Tristin 68 Comments

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.

A streusel covered strawberry muffin at the forefront with a strawberry on a red napkin with white polka dots. Bowl of strawberries and muffin tray full of muffins in the background. — *These Are the BEST Strawberry Muffins*

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.

A big bowl of bright red ripe strawberries, tray of muffins and coffee cup in the background. — *Fresh Strawberries Are the Best to Use For These Fresh Strawberry Coffee Cake Muffins*

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.

A streusel covered strawberry muffin at the forefront with the wrapper pulled down and a strawberry. Red coffee cup and muffin tray full of muffins in the background. — *Strawberry Season is the Best Time To Get Strawberries for These Muffins*

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.

Muffin tray full of strawberry muffins and a red coffee cup in the background. — *If You Don’t Have Buttermilk on Hand, Easily Make a Substitute That Will Work in a Pinch*

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.

Above shot of crumb muffin on a red and white polka dot napkin, a bowl of strawberries, muffin tray and red coffee cup. — This Easy Strawberry Muffin Recipe is *Perfect For Breakfast, a Snack, or Dessert*

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.

All of the ingredients needed to make strawberry muffins such as flour, strawberries, butter, brown sugar and vanilla extract. — *Creamy Buttermilk Makes These Strawberry Buttermilk* *Muffins Light and Fluffy*

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.

All of the steps needed to make strawberry muffins. — *Strawberry Cream Muffins are Made With Simple Ingredients Found in Your Pantry*

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.

All of the steps needed to make crumb topping for strawberry muffins. — *Make Extra Crumb Topping to Add on After the Muffins Have Baked for a Little Extra Sugary Crunch*

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.

A streusel covered strawberry muffin at the forefront with a strawberry. Red coffee cup and muffin tray full of muffins in the background. — *Simple Strawberry Muffins Will Last For About a Week In the Fridge*

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