Fresh strawberries are abundant in these Bakery Style Strawberry Muffins. With a fluffy and tender muffin, fresh berries, and a crumble topping, you're going to love these easy strawberry muffins.
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These fabulous fresh strawberry muffins are simply incredible. The tops are crunchy, crisp, and sweet and underneath the crunchy exterior is a soft and tender spiced muffin. These middles practically melt in your mouth. They're so soft and fluffy!
And of course, every one of these strawberry muffins with crumb topping is speckled with the sweet and tangy bursts of fresh strawberries that help pull all of the wonderful flavors and textures together into every amazing bite.
For more delicious strawberry recipes, make sure to check out my Strawberry Banana Orange Smoothie, Homemade Strawberry Pop Tarts, and Strawberry Peach Cobbler.
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💛 Why You'll Love This Recipe
- It's not too sweet. Unlike other muffin recipes out there, this one isn't overly sweet. Yes, there's sweetness, but you feel like it's a sweet Brunch or snack, not a sweet-tooth satisfying dessert.
- It's great for on-the-go snacking. These portable muffins are perfect for a grab-and-go breakfast or easy weekend mornings.
- Simple ingredients. We use fresh strawberries and a lot of basic pantry staple ingredients like flour, baking powder, and butter to make these muffins.
🛒 Ingredients
Sour cream. Use sour cream or plain Greek yogurt. Regular yogurt is too thin and won't work the same.
Orange zest. Optional, but adds a bright citrus flavor. Lemon zest works well too if preferred.
Strawberries. Diced fresh strawberries add sweetness and moisture. Chop into small, bite sized pieces. If you have extras, try them in our Pink Chocolate Covered Strawberries, Fresh Strawberry Pie, or Rustic Strawberry Galette.
Crumble topping. A simple mix of sugar, flour, cinnamon, and butter.
Glaze. Made with powdered sugar, milk, and vanilla for a sweet finishing drizzle.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use in-season or discounted strawberries: Fresh strawberries are cheapest in peak season, and slightly soft berries work perfectly in muffins.
Swap yogurt for sour cream: Plain Greek yogurt is often cheaper and works as a 1:1 substitute.
Skip the glaze if needed: The muffins are flavorful on their own, and leaving off the glaze saves both time and money.
🥄 Instructions for Bakery Style Strawberry Muffins
Step 1: Preheat oven to 450 degrees F and line a muffin tray with paper liners. Set aside.
Step 2: Add the dry ingredients for the strawberry crumble topping to a medium sized mixing bowl (Image 1).
Step 3: Whisk together until blended.
Step 4: Add the cubed butter to the dry mix (Image 2).
Step 5: Cut together with two forks or a pastry blender until coarse crumbs appear (Image 3). Set aside.
Step 6: Add your flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium sized mixing bowl (Image 4).
Step 7: Whisk together to combine.
Step 8: In a large mixing bowl, add the sugar, vanilla, and sour cream (Image 5).
Step 9: Whisk to combine (Image 6).
Step 10: Add the melted (cooled) butter to the sugar mixture (Image 7).
Step 11: Stir quickly to prevent the butter from hardening.
Step 12: Add in the egg and orange zest, if using (Image 8).
Step 13: Mix again to combine (Image 9).
Step 14: Add in the flour mixture (Image 10).
Step 15: Fold together to combine. Stir just until incorporated. The batter will be thick (Image 11). Add the strawberry chunks (Image 12).
Step 16: Fold in the strawberry chunks, do not overmix. The dough will be thick like soft cookie dough (Image 13).
Step 17: Scoop the batter into muffin cups and fill them ⅔'s of the way full (Image 14).
Step 18: Top with the crumble topping and press down gently to adhere (Image 15).
Step 19: Bake at 450 degrees F for 7 minutes and then lower the temperature to 375 degrees F and continue baking for another 5-7 minutes until a toothpick can be inserted and come out clean (Image 16).
Step 20: Let cool for 5 minutes in the pan before transferring to a wire rack to finish cooling completely.
Step 21: Whisk together the glaze ingredients in a small bowl until smooth. Drizzle glaze over the top of your cooled muffins. Allow the icing to set. About 10 minutes.
Serve and enjoy!
👩🏻🍳 Expert Tips
- Adjust the oven temperature. These muffins are easy to make, but pay attention to the oven. Lower the temperature halfway through baking without opening the door.
- Check at the end. After the full bake time, test with a toothpick. If it doesn't come out clean, add one to two minutes as needed.
❄️ Storage and Make Ahead
Storage: Store Bakery Style Strawberry Muffins in an airtight container in the refrigerator for 3-5 days.
Make Ahead: Muffins can be baked a day in advance and stored covered. They also freeze well for up to 3 months. Thaw at room temperature before serving.
🥗 Side Dishes or Pairing Ideas
Serve Bakery Style Strawberry Muffins with yogurt, fresh fruit, or scrambled eggs for breakfast. These muffins also pair nicely with coffee or tea for a snack or light dessert.
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❓ Recipe FAQs
These muffins can last up to a few days if stored properly in the fridge. I recommend eating them within 3-5 days for the best results.
The two baking times is what helps to give us a slight dome shape when baked. It also helps to crisp up the top and crumb topping while giving us an absolutely perfect fluffy muffin inside that's still moist and not at all dry.
Yes, you can use either one depending on which berry is in season! Feel free to mix and match or switch them completely for a delicious experience.
🍽️ More Recipes You'll Love
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- Sugar Free Strawberry JamRecipe $2.69
🐝 If you tried these Bakery Style Strawberry Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Bakery Style Strawberry Muffins
Ingredients
Crumble Topping
- ¾ cup all-purpose flour - ($0.10)
- ½ cup granulated sugar - ($0.18)
- ½ teaspoon ground cinnamon - ($0.04)
- 6 tablespoons unsalted butter, cold and cubed - ($0.74)
Strawberry Muffins
- 2 cups all-purpose flour - ($0.26)
- 1 tablespoon baking powder - ($0.15)
- 1 teaspoon baking soda - ($0.01)
- 1 teaspoon ground cinnamon - ($0.08)
- ½ teaspoon ground nutmeg - ($0.04)
- ¼ teaspoon salt - ($0.01)
- 1 cup granulated sugar - ($0.36)
- 2 teaspoon vanilla extract - ($0.06)
- ½ cup sour cream or plain Greek yogurt - ($0.50)
- ½ cup unsalted butter, melted and cooled - ($0.99)
- 1 large egg - ($0.15)
- 2 teaspoons orange zest, optional - ($0.28)
- 1 ¼ cup fresh strawberries, diced - ($1.12)
Glaze
- 1 cup powdered sugar - ($0.36)
- 1 teaspoon vanilla extract - ($0.03)
- 1-2 tablespoons milk - ($0.01)
Instructions
- Preheat. Preheat the oven to 450°F and line a muffin pan with paper liners. Set aside.
- Make crumble topping. In a medium bowl, whisk together the flour, granulated sugar, and cinnamon. Cut in the cold butter using forks or a pastry blender until coarse crumbs form. Set aside.
- Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients. In a large bowl, whisk together the sugar, vanilla extract, and sour cream. Stir in the melted butter quickly, then add the egg and orange zest if using.
- Combine batter. Add the dry ingredients to the wet ingredients and fold just until combined. The batter will be thick. Gently fold in the strawberries.
- Fill muffin pan. Scoop the batter into the muffin cups, filling about ⅔ full. Sprinkle the crumble topping over each muffin and press gently to adhere.
- Bake. Bake at 450°F for 7 minutes, then reduce the oven temperature to 375°F and continue baking for 5 to 7 minutes, until a toothpick inserted into the center comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Glaze. Whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled muffins and allow the glaze to set, about 10 minutes.
Notes
- Two-stage baking. Starting at a higher temperature helps create domed tops, crisp crumble, and a fluffy interior.
- Doneness. Avoid opening the oven early. Test with a toothpick near the end and add 1 to 2 minutes if needed.
- Storage. Store in the refrigerator for up to a few days. Best enjoyed within 3 to 5 days for optimal texture and flavor.
Nutritional Information
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Charla says
What beautiful muffins, that strawberry theme will be perfect for Valentine's day.
Tara says
Yum! Definitely the perfect spring treat. I especially love the texture from the crumble topping and that pink glaze over the top.
Sara Welch says
Such a great way to start my day; these were easy, delicious and paired perfectly with my morning cup of coffee! Love this recipe!
Jo says
This is our favorite dessert! My kids love it!
Beth says
We love strawberry muffins in this house and I really like the sound of the crumb topping.