Bakery-Style Strawberry Muffins
These warm, tender Bakery-Style Strawberry Muffins burst with sun-ripened strawberries, providing a comforting and nostalgic flavor that feels like a bakery treat made at home.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Swap half for whole wheat for a nutty note.
- 2 teaspoons baking powder For lift and bakery-style domes.
- 1/2 teaspoon baking soda Helps texture and rise.
- 1/2 teaspoon salt Balances sweetness.
- 1/2 cup granulated sugar Substitute coconut sugar for a deeper flavor.
- 1/4 cup brown sugar Adds moisture and caramel notes; omit for a lighter muffin.
Wet Ingredients
- 1 large egg, room temperature Binds and enriches.
- 1 cup plain Greek yogurt Keeps muffins moist; use dairy-free yogurt for a vegan option.
- 1/3 cup vegetable oil or melted butter Adds richness and tender crumb.
- 1 teaspoon vanilla extract Warms the flavor.
Fruits and Flavorings
- 1 1/2 cups diced fresh strawberries Toss with a teaspoon of flour before folding into the batter.
- 1 teaspoon zest of lemon (optional) Brightens the strawberry notes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with papers or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk the sugars, egg, Greek yogurt, oil, and vanilla until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined.
- Toss the diced strawberries with a teaspoon of flour to prevent sinking, then fold them into the batter.
- Divide batter evenly among muffin cups, filling them about 3/4 full.
Baking
- Bake at 400°F for 5 minutes, then reduce heat to 375°F (190°C) and bake another 13–17 minutes until a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
For a cinnamon-kissed twist, add 1/2 teaspoon cinnamon to the batter. For a healthier option, use applesauce for oil. Store cooled muffins in an airtight container at room temperature for up to 2 days.