Bakery Style Strawberry Muffins

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.

4.96 from 25 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 239kcal

Author: Tristin @ Home Cooked Harvest

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.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition