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Bakery Style Strawberry Muffins

Overhead view of strawberry muffins on a small wire cooling rack with plated muffins, a bowl of strawberries and a bowl of brown sugar around it.
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Sweet, fluffy and impossibly tall, these bakery style strawberry muffins with just a hint of almond are the perfect way to start your morning.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup whole milk, slightly warmed
  • 1 tsp almond extract
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 2 cups fresh strawberries, diced
  • 3–4 tbsp brown sugar

Instructions

  1. In a bowl, stir together the dry ingredients (flour, baking powder and salt).
  2. In a measuring cup, whisk together the wet ingredients (milk and extract). Microwave for 20 seconds so the mixture is slightly warmed.
  3. In the bowl of a stand mixer, cream the butter and sugar on a medium speed until light and fluffy (2-3 minutes). Scrape down the sides of the bowl.
  4. Reduce the mixer to low and add the eggs one at a time, mixing just until combined. Again, scrape down the sides of the bowl.
  5. With the mixer on low, add half of the dry ingredients, mixing until combined.
  6. Add the wet ingredients and continue mixing until combined.
  7. Add the remaining dry ingredients, mixing until just combined.
  8. Fold the strawberries into the muffin batter. 
  9. Generously grease two muffin pans.
  10. Using a cookie scoop, fill every other cavity with six tablespoons of muffin batter.
  11. Sprinkle each muffin with one tablespoon of brown sugar.
  12. Bake at 400F for 18-20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs.
  13. Allow the muffins to cool completely in their pans.
  14. Gently work a butter knife or offset spatula around the edge of the muffins before tilting the pan over onto a wire cooling rack to turn them out.

Notes

    • Softening refrigerated butter: Cut the butter into 1/2 tablespoon squares, place the squares on a plate and microwave it using 5 second increments until it’s softened.
    • Bringing cold eggs to room temperature quickly: If you need to bring your eggs to room temperature quickly for this recipe, fill a bowl with hot water from your tap and place the eggs in it for about 5 minutes.
    • Using frozen strawberries: If you don’t have fresh strawberries in your area, you can use frozen strawberries in their place. Just be sure to bring the berries to room temperature and pour off any extra juice they release while thawing.
    • Greasing your muffin pan: These muffins have a tendency to stick to their pan, so a well greased pan is a must in order to remove them without tearing. I’ve found a homemade pan release does the job best.
    • Testing for doneness: Although tempting to wait until the toothpick comes out clean, doing so will likely lead to over-baking your muffins. Instead, you want your toothpick to come out without any raw batter and with some cooked crumbs still clinging to it.
    • Storage: These muffins can be kept at room temperature in an air tight container or individually wrapped for 2-3 days.

Nutrition

Keywords: strawberry muffins, strawberry muffin recipe, how to make strawberry muffins

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