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Side image of three stacked bakery style strawberry muffins with crumble on top.
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5 from 67 votes

Bakery Style Strawberry Muffins

These Bakery Style Strawberry Muffins are sweet, moist, and big strawberry muffins topped with a delicious cinnamon streusel crumb topping.
Prep Time8 mins
Cook Time16 mins
Total Time24 mins
Servings: 18 muffins
Calories: 211kcal


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


Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 144mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg