Bakery Style Fresh Strawberry Muffins (Printable)

Fluffy muffins loaded with fresh strawberries, vanilla, and topped with crunchy sugar.

# What You'll Need:

→ Dry Ingredients

01 - 2 ½ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt

→ Wet Ingredients

05 - ½ cup vegetable oil or melted unsalted butter
06 - 1 cup granulated sugar
07 - 2 large eggs, room temperature
08 - 1 cup whole milk, room temperature
09 - 2 teaspoons pure vanilla extract

→ Fruit

10 - 2 cups fresh strawberries, hulled and diced

→ Topping

11 - 2 tablespoons coarse sugar

# Directions:

01 - Preheat oven to 400°F. Line standard 12-cup muffin tin with paper liners or grease thoroughly.
02 - Whisk together flour, baking powder, baking soda, and salt in a large bowl until well blended.
03 - Whisk oil or melted butter, sugar, eggs, milk, and vanilla extract in separate bowl until fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—avoid overmixing to ensure tender texture.
05 - Fold in diced strawberries carefully until distributed evenly throughout batter.
06 - Divide batter evenly among prepared muffin cups, filling each approximately ¾ full.
07 - Sprinkle coarse sugar generously over tops of each muffin.
08 - Bake for 22 to 25 minutes until toothpick inserted in center comes out clean and tops are golden brown.
09 - Let cool in pan for 5 minutes, then transfer to wire rack to finish cooling.

# Expert Hints:

01 -
  • The coarse sugar topping creates that irresistible bakery crunch that makes these feel special enough for company but simple enough for Tuesday morning
  • These muffins stay incredibly moist for days, which is rare for fresh fruit baked goods, and the strawberry pieces burst in your mouth with every bite
02 -
  • Room temperature ingredients matter more than you think because cold eggs and milk can cause the butter to solidify mid mixing, creating dense spots
  • The coarse sugar topping is not optional if you want that bakery experience, because regular sugar melts into the batter while coarse sugar stays crunchy
03 -
  • Letting the batter rest for 15 minutes before baking produces a taller, more tender muffin because the flour fully hydrates
  • Using an ice cream scoop to portion batter ensures uniform muffins that bake evenly

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