Bakery Style Strawberry Muffins
Fresh strawberries are abundant in these bakery style muffins. With a fluffy and tender muffin, fresh berries, and a crumble topping, you're going to love these easy strawberry muffins.
Servings: 15 muffins
Calories: 310kcal
Cost: Recipe $5.47 / Serving $0.37
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.
Nutrition
Serving: 1muffin | Calories: 310kcal | Carbohydrates: 47.8g | Protein: 3.9g | Fat: 11.8g | Saturated Fat: 7.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.5g | Cholesterol: 42.1mg | Sodium: 134.5mg | Potassium: 164.7mg | Fiber: 1.1g | Sugar: 29g | Vitamin A: 96.4IU | Vitamin C: 7.8mg | Calcium: 65.2mg | Iron: 1.3mg
