Bakery Style Strawberry Muffins

As I said in my Strawberry Lemonade post I got an abundance of strawberries from Costco and needed to think of different ways to use them up. I have been wanting to make blueberry muffins for a while now, but with my extra strawberries I decided that strawberry muffins would be just as good or better than blueberry!

Bakery Style Strawberry Muffins

And I was right. These strawberry muffins turned out perfectly. The strawberries leave a little extra moistness in side of the muffin, since they are chopped up and don’t have skins on each piece like the blueberries do, but its not too squishy. These muffins aren’t extra sweet, but just the right amount of sweetness (I’m trying to get away with using a little less sugar in recipes and so far its working). But the crumb topping adds the needed sweetness. The crumb topping on these muffins is seriously divine. I could just scrape it off the top of the muffins and eat it plain – its that good!

Bakery Style Strawberry Muffins

Adapted from this strawberry muffin recipe on Real Mom Kitchen.

 

Bakery Style Strawberry Muffins

Yield: 8 large muffins or 18 normal muffins

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour
  • 1/2 cup milk
  • 2 cups strawberries, chopped
  • For the Crumb Topping:
  • 1/4 cup butter, melted
  • 1/3 cup brown sugar
  • 1/3 cup white sugar
  • 1 tsp cinnamon
  • 1/2 cup flour

Directions

  1. Preheat your oven to 375 degrees.
  2. Combine the butter and sugar for your muffins in a large mixing bowl.
  3. Mix in the eggs, one at a time, until combined.
  4. Stir in the vanilla.
  5. Combine the baking powder, salt and flour in a medium sized bowl.
  6. Alternate adding the flour mixture and the milk until everything is incorporated and mixed well.
  7. Mix in the strawberries.
  8. Pour the batter into muffin tins evenly.
  9. In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
  10. Sprinkle the crumb evenly over the tops of the muffin batter.
  11. Bake for about 16 minutes, until an inserted toothpick comes out clean. (If you are making large muffins bake them for about 23 minutes)

These are best eaten fresh or within 1 to 2 days because the crumb doesnt stay crisp.

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Enjoy.

Bakery Style Strawberry Muffins

Bakery Style Strawberry Muffins

Bakery Style Strawberry Muffins

17 Comments

  1. These look deLICIOUS. Thanks for sharing :)

    1. Thank you Audra! Let me know if you try them!

  2. These look fabulous. Strawberry muffins happen to have a favorite of mine :)

    1. Thanks Katie! It was my first time with strawberry muffins, but they turned out so good I will definitely be making them again!

  3. vanessaourthriftyideas · · Reply

    um, YUM!! These look amazing. I wanted to let you know that I have featured them in a muffin round-up on my blog! http://www.ourthriftyideas.com/2013/06/roundup-summer-muffins.html

  4. Jessica · · Reply

    How do you think these would freeze? I have a ton of strawberries to use up, and I live alone, with my boyfriend visiting on the weekends. I could always bring them to work, if need be.

    1. I haven’t tried freezing them, so I can’t say for sure. But I think they would freeze alright. However, the crumb may get a little moist in the freezer and might not be as “crumbly” when thawed, but I think the flavor would still be there. Let me know if you try it!

  5. Thanks for sharing this recipe! Strawberries just went on sale for $1.25 a package at my local grocery store, so I stocked up on them. I have the first batch in the oven right now, and it smells heavenly!

    1. Oooh what a great price for strawberries. Hope you stoked up! Also hope you like the muffins!

  6. These were delicious! I made mine into a loaf and for the crumble i noticed for me anyways it was best to add the butter in little by little.., my first batch became a paste. Thanks for the great recipe!

    1. Glad you figured out what worked for you Cristina! It sounds delicious as a sweet bread loaf!

  7. These are great, I used granola instead of the crumbs and they lasted longer and are delicious as well!

    1. Oooh granola on top sounds delicious!

  8. I want to try this with a smaller amount can I just half the measurements

    1. I think all of the ingredients should work fine being halved. I haven’t tried it before though so I can’t guarantee what will happen :)

  9. Sloane · · Reply

    So so so glad I stumbled upon your scrumptious and perfect recipe! Just baked these with freshly picked strawberries! Delish! Thanks again :)

    1. I’m so glad you liked them, Sloane! These are some of my favorites!

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