Bring spring in early with these homemade bakery style strawberry muffins made with fresh strawberries, cinnamon, buttermilk, vanilla and a streusel crumb topping. These freezer friendly on the go muffins will keeps things moving in the morning. Serve them with a hot pot of coffee and enjoy a few moments of pure delight.
Recipe notes and helpful tips
- Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
- Chop the strawberries real fine so there are strawberries in every bite.
- Don’t overmix the batter. Mix just until combined.
- Soften the butter and bring the eggs to room temperature.
- Make your own buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice. Let it sit for 5 minutes then proceed with the rest of the recipe.
- Do not overmix the batter. Mix just until incorporated.
- Gently fold the strawberries into the batter so they don’t break down.
- These muffins are equally delicious with blueberries and raspberries. Try adding a little bit of chocolate chips to the batter for an over the top taste treat.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine free baking cups.
- Because of the fresh strawberries in the muffins store in an airtight container in the refrigerator for up to 4 days. Reheat in the stove wrapped in an aluminum foil tent or in the microwave at a reduced power.
- Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
How to make Strawberry Muffins
Start by making the crumb topping. In a medium bowl whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter stirring with a fork just until combined and crumbs form. Then set it aside for a few minutes.
In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Now using a stand or hand mixer on medium speed cream the butter and sugar until pale, light and fluffy. Then turn the mixture to low. Add the eggs one at a time mixing just until incorporated. Add the milk and dry ingredients in intervals alternating between the two mixing just until combined. Mix in the vanilla and scrape down the bowl and beaters when needed. Fold in the strawberries.
Fill a standard sized muffin pan with baking cups and divide the batter evenly between the cups. Then sprinkle the crumb topping over the batter. Bake in a preheated oven until a toothpick inserted in the center comes out clean.
How to store strawberry muffins
Because of the fresh strawberries store these muffins in an airtight container in the refrigerator. They will stay fresh for up to 4 days. If longer storage is desired simply flash freeze them by placing them in a single layer with a little space between them on a baking sheet. Then place the baking sheet on a flat spot in the freezer. Once frozen transfer to a freezer safe container or heavy duty freezer bag and freeze for up to 3 months. When ready to enjoy thaw in the fridge overnight.
How to reheat muffins
Four out of the oven bakery fresh muffins preheat the oven to 350 degrees. Wrap the muffins loosely in an aluminum foil tent and place it on a baking sheet. Heat in the preheated oven for about 10 minutes. Then carefully uncover them and heat for another 5 minutes.
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Strawberry Muffins
Delicious bakery style Strawberry Muffins made with fresh berries and a quick and easy buttery crumb streusel topping. Enjoy these treats for breakfast or dessert with a hot pot of fresh coffee.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: breakfast/dessert
- Method: bake
- Cuisine: American
Ingredients
Crumb Topping
- 1 cup all purpose flour
- ½ cup brown sugar
- 3 tablespoon granulated sugar
- 1 ½ teaspoons ground cinnamon
- 5 tablespoons butter melted
Strawberry Muffins
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ¾ cup sugar
- 2 eggs room temperature
- ½ cup buttermilk
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups chopped strawberries
Instructions
- Preheat oven to 400 degree. Line 12 count standard muffin pan with baking cups.
- In a medium bowl whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter stirring with a fork just until combined and crumbs form.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a stand or hand mixer on medium speed cream the butter and sugar until pale, light and fluffy.
- Turn the mixture to stir. Add the eggs one at a time mixing just until incorporated. Add the buttermilk and flour mixture in intervals alternating between the two; mixing just until combined. Mix in the vanilla. Scrape down the bowl and beaters when needed. Fold in the strawberries.
- Divide the batter evenly between the muffin cups. Spoon the crumb topping over the batter dividing evenly. Bake for 5 minutes then reduce the oven to 375 and bake for an additional 18-22 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
- Chop the strawberries real fine so there are strawberries in every bite.
- Don’t overmix the batter. Mix just until combined.
- Soften the butter and bring the eggs to room temperature.
- Make your own buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons lemon juice. Let it sit for 5 minutes then proceed with the rest of the recipe.
- Do not overmix the batter. Mix just until incorporated.
- Gently fold the strawberries into the batter so they don’t break down.
- Use paper liners in your muffin tin so you don’t have to grease the pan. With liners the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine free baking cups.
- Because of the fresh strawberries in the muffins store in an airtight container in the refrigerator for up to 4 days.
- Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight.
Keywords: easy strawberry muffins, how to make strawberry muffins, homemade strawberry muffins
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