Making Homemade Strawberry Muffins are easy and quick, plus you have a delicious on-the-go breakfast already prepared! We're going to use some fresh strawberries, non-dairy milk, and a sprinkle of turbinado sugar on top to bake these bakery-style beauties.
Someone told me once that muffins were just breakfast cupcakes, and I haven't looked at them the same since. Regardless, I love a good sweet treat at any time of day, so these Strawberry Muffins are right on time. I'm talking fluffy, with the perfect amount of sweetness and plump berries in every bite.
The Coined Breakdown
- Total Cost per muffin: $0.28
- Total Cost (about 15 muffins): $4.13
- Those Other Guys: $4 per muffin
Ingredients
- Dry Ingredients - The classic base for most muffins... all-purpose flour, sugar, baking powder, baking soda, salt, and a pinch of cinnamon.
- Homemade Buttermilk - Most people don't bake enough to use up those large containers of buttermilk at the store. You can make your own with a little apple cider vinegar or lemon juice, stirred into milk!
- Melted Butter - For flavor and moistness, melt some salted butter and let it cool slightly.
- Vanilla Extract - Just a couple teaspoons to really shine in these muffins.
- Eggs - Take your eggs out a few minutes before baking so they come to room temperature. This helps the eggs incorporate well into the batter.
- Chopped Strawberries - Dice strawberries into cubes, and toss with a tablespoon of flour before folding into our batter.
- Turbinado Sugar - This is optional; but a little turbinado sugar sprinkled on top of the raw cupcake batter before cooking adds a little texture and sweetness.
Variations and Substitutions
Blueberry Muffins: A classic flavor! Try my recipe for Wild Blueberry Muffins using frozen or fresh berries.
Banana Nut Muffins: Take the batter for Brown Butter Banana Bread and make muffins instead for an on-the-go snack!
Lemon-Raspberry Oat Muffins: A wholesome muffin made with oats as the base, and filled with springtime flavors of lemon and fresh raspberries. These are so good.
Making Bakery-Style Strawberry Muffins at Home
Step 1: Pour the wet ingredients into the dry bowl, gently folding them both together.
Step 2: See those pockets of flour in the batter? That's good - that's how you know you didn't over mix!
Now take your strawberries and toss them with a bit of flour in a small bowl.
Step 3: Gently fold in the strawberries, and your batter should look thick like this right before baking.
Step 4: Bake at 425°F for 5 minutes, then turn the oven heat down to 350°F and continue to bake for 18-20 minutes.
Recipe Pro Tips
- Making homemade buttermilk? Take 1 cup of milk and stir 1 teaspoon of apple cider vinegar or lemon juice into the milk. Let it sit for at least 10 minutes until you see the ingredients react.
- Flour your berries. Toss the chopped strawberries in 1 tbsp. of flour and set aside. If you're using frozen strawberries, this step is extra important! It helps absorb any extra liquid from the berries before they go into our batter.
- Don't over mix the batter. I can't mention it enough - we don't want a smooth batter that's been stirred or whipped to death! Over mixing prevents the muffins from rising, and also gives them a tough consistency at the end. When you finish mixing and prepare to add the strawberries, your batter should still have small pockets of flour in it; that's ok.
- Give everybody some space. Fill every other cup in your muffin tin with a liner and batter. When the muffins have room to breathe, they grow taller and don't run into the other muffins.
- Use two different baking times. We bake the muffins for 5 minutes at 425°F, which is a super high heat that helps create those tall, domed tops. Then, we turn the temperature down to 350°F so that the insides of the muffins can bake evenly.
Recipe FAQs
Of course! Fresh or frozen berries work well in this recipe. Just be sure to toss them in a bit of flour before gently folding them into your batter.
Any type of milk works. I've tested this with dairy milk as well as non-dairy variations like almond or oat.
If you stick a toothpick into the center, it should have a small amount of crumbs sticking to it. Then you know they are ready to take out of the oven.
Yes! These muffins freeze very well. Simple add to a freezer-safe container or freezer bag and remove as much air as you can. Freeze for up to 3 months.
When you're ready to eat, let the muffins thaw either in the refrigerator or on the counter.
Other Tasty Breakfast Ideas You'll Crave!
If you tried this Bakery-Style Strawberry Muffins Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Strawberry Muffins
Equipment
- Mixing Bowls
- Wooden Spoon
- Muffin Tin
- Cupcake Liners
Ingredients
- 3 cups all-purpose flour + 1 - 2 tbsp. to toss with strawberries
- 1 cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon optional
- ½ cup salted butter melted, and slightly cooled
- 2 count eggs room temperature
- 1 cup almond milk room temperature
- 1 tablespoon apple cider vinegar or lemon juice to make a homemade buttermilk
- 2 teaspoons vanilla extract
- 2 cups diced strawberries
- turbinado sugar optional, for sprinkling on top
Instructions
Preparation
- Stir the apple cider vinegar or lemon juice into the milk, and let sit for about 10 minutes until it reacts to make homemade buttermilk.
- Add 1 - 2 tablespoons of all-purpose flour to the diced berries, and stir to cover them well. This will help absorb any extra liquid.
Making the batter & baking
- Preheat your oven to 425°F. Add liners to every other cup in a muffin pan.
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and the optional cinnamon.
- In another bowl, whisk together the melted butter, eggs, homemade buttermilk, and vanilla extract.
- Pour the wet ingredients into the dry bowl and gently fold using a wooden spoon. Do not over mix! The batter will be thick and you should still see little pockets of flour.
- Gently fold in the strawberries - again, do not over mix.
- Fill the cupcake liners to the top, being sure to only fill every other muffin cup in the cupcake tin. Sprinkle the batter with optional turbinado sugar.
- Bake at 425℉ for 5 minutes, then turn the oven temperature down to 350 and bake for 18-20 minutes. A toothpick stuck in the middle should have a bit of crumb on it.
- Remove the muffins from the muffin tin, and let them cool on a wire rack. Enjoy!
Jada G. says
People sleep on strawberry muffins but they are my favorite flavor!! These are incredibly good and really easy to make. I recommend preparing a batch at the beginning of the week so you can grab and go.
Shani W. says
Thank you so much Jada!