These Bakery Style Strawberry Muffins are sweet, moist, and big strawberry muffins topped with a delicious cinnamon streusel crumb topping.
These strawberry muffins are perfect. The muffins are packed full of the perfect strawberry bites, and are delicious for breakfast, brunch, or a snack later in the day.
These strawberry muffins are a great way to use up some strawberries, whether fresh from the garden or when you buy a big basket from the store.
The muffins aren’t extra sweet, but have just the right amount of sweetness, in every bite. And the crumb topping adds the perfect bursts of sweet crumb on top. The crumb topping on these muffins is seriously divine, it might be my favorite part. I could just eat it plain – its that good! But I think crumb toppings on lots of desserts, like my blueberry crumble pie, or a good berry crumble.
The muffins are like a combination of muffins and coffee cake. The streusel crumb on top, makes them like mini strawberry coffee cake muffins. They’re one of my favorite ways to start the day!
These muffins are made with a lot of ingredients you probably have on hand right now. You need butter, sugar, eggs, vanilla, baking powder, salt, flour, milk, and of course strawberries. For the crumb topping you’ll need more of the same ingredients, butter, sugar, and flour, with a little brown sugar and cinnamon tossed in there.
How to make Bakery Style Strawberry Muffins?
First you’ll cream together your butter and sugar in a large mixing bowl. You can mix them with a stand mixer, hand mixer, or a whisk by hand. Mix in the eggs, one at a time until just combined. Then stir in the vanilla extract.
In a separate bowl, combine your dry ingredients: baking powder, salt, and all purpose flour and whisk together. Alternate adding about half the flour mixture, then half the milk, then the remaining flour, then the remaining milk, stirring after each addition. Carefully fold in the strawberries.
Scoop the prepared batter into greased muffin tins. Fill each muffin spot about 3/4 full.
In a separate bowl combine all the ingredients for your crumb topping until you have a nice crumbly mixture. Sprinkle the mixture evenly over the top of the muffin batter. Bake the muffins in a preheated oven until the crumb is a golden brown and a toothpick inserted into the muffins comes out mostly clean, though a few crumbs are okay.
These are adapted from this strawberry muffin recipe on Real Mom Kitchen.
- Instead of the crumb topping, try adding turbinado sugar, or coarse sugar on top of the muffin batter before baking.
- You can substitute frozen berries for the fresh berries if needed, by letting them thaw slightly first, but don’t let them thaw completely. Spoon the berries out with a slotted spoon to remove any extra liquid.
- Try substituting the strawberries for blueberries, raspberries, or blackberries.
- Instead of milk, try substituting buttermilk.
- Add old fashioned oats or quick oats to the crumble topping for a yummy texture and extra crunch. Try adding 1/4 to 1/2 cup.
Frequently Asked Questions:
How to Store Muffins?
These strawberry muffins can be stored in an airtight container at room temperature for up to 2 days. Line the container with a few paper towels on the bottom, then add a layer of muffins, then add another layer of paper towels on top. These muffins tend to get a little soft when stored, especially thanks to the moisture from the strawberries. So the paper towel layers helps them to not get as soggy.
You can also freeze the muffins by wrapping the cooled muffins individually in plastic wrap, then placing a few of them in a freezer safe bag or container. They can be frozen for up to 3 months. Thaw the delicious muffins at room temperature before enjoying.
Can I substitute blueberries?
Instead of strawberries you can substitute blueberries in these muffins to make the best blueberry muffins. You can use your favorite berry for this easy muffin recipe.
Can I halve this recipe?
This recipe should have no problem being cut in half if you want to have less muffins. You’ll end up with about 7-9 muffins if you cut the recipe in half. Make sure to properly cut each of the ingredients in half for the recipe.
What to serve with strawberry muffins?
These moist muffins are such a great quick breakfast to have on hand. Serve them up with some eggs, and sausage or bacon for the perfect way to start your day. They’d also be delicious served with a fresh strawberry smoothie, especially if you have lots of fresh strawberries laying around.
These bakery style strawberry muffins are such a delicious way to start the morning, or enjoy them in the afternoon for a delicious snack! You’ll love their fresh strawberry flavor, and they really are the perfect strawberry muffins. The crumb topping is my favorite part!
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Bakery Style Strawberry Muffins
- 1/2 cup unsalted butter (softened, 1 stick)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 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
For the Strawberry Muffins:
- Preheat your oven to 375 degrees Fahrenheit.
- Combine the butter and sugar for your muffins in a large mixing bowl. Mix for about 1 minute until nice and creamy.
- Mix in the eggs, one at a time, until just combined.
- Stir in the vanilla extract.
- Combine the baking powder, salt and flour in a medium sized bowl. Whisk together.
- Alternate adding the flour mixture and the milk, stirring after each addition, until everything is incorporated and mixed well.
- Carefully fold in the strawberries.
- Scoop the batter into greased muffin tins, filling each about 3/4 full.
For the Crumb Topping:
- In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork. Until you have a nice crumb.
- Sprinkle the crumb evenly over the tops of the muffin batter.
- Bake for about 16-18 minutes, or until an inserted toothpick comes out clean.
These Bakery Style Strawberry Muffins were first published June 10, 2013. Photos updated on February 24, 2020.