Bakery-Style Strawberry Muffins – Soft, Moist, and Bursting with Fresh Strawberry Flavor
Strawberry Muffins are soft, moist, and filled with fresh strawberries.They have a tender crumb and lightly golden tops.Perfect for breakfast, brunch, or snacks.Simple ingredients make them easy to bake at home.Fresh strawberries add natural sweetness and color.A crowd-pleasing treat for all ages.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted (or vegetable oil)
- 2 large eggs
- ¾ cup milk
- 1 ½ cups fresh strawberries, diced
- 1 tbsp flour (to toss strawberries)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, eggs, milk, and vanilla.
- Gently combine wet ingredients with dry ingredients until just mixed. Do not overmix.
- Toss diced strawberries with 1 tablespoon flour to prevent sinking, then fold gently into batter.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Cool for 5–10 minutes before serving.
Notes
- Use fresh, ripe strawberries for best flavour.
- Pat strawberries dry to avoid excess moisture.
- Do not overmix batter to keep muffins light.
- Tossing fruit in flour helps prevent sinking.
- Let muffins cool slightly before removing from pan.
- Store in an airtight container for up to 2 days.
- Refrigerate if storing longer due to fresh fruit.
- Reheat briefly for a freshly baked feel.