Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, room temperature softened
- ¾ cup granulated white sugar or cane sugar
- 2 large eggs
- 1 ½ teaspoon vanilla extract or vanilla bean paste
- 1 cup whole milk
Fruit
- 1 3/4 cups fresh or frozen strawberries, chopped and divided
Topping
- Turbinado sugar for topping
Instructions
- Preheat and Prepare Muffin Pan: Preheat your oven to 375 degrees Fahrenheit. Line a muffin pan with tulip liners and set aside to prepare for baking.
- Thaw Strawberries: If using frozen strawberries, allow them to thaw for at least 30 minutes so they can be chopped into small pieces easily.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, add the softened butter and cane sugar. Cream them together using a spoon or electric mixer until the mixture is fluffy and lighter in color, about 3 to 5 minutes, making sure there are no chunks of butter left.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture. Mix thoroughly until fully combined.
- Alternate Adding Flour and Milk: Gradually add the dry ingredients and milk alternately in thirds, starting and ending with the flour mixture. Stir gently each time until just combined to avoid overmixing.
- Fold in Strawberries and Fill Muffin Liners: Gently fold 1 ½ cups of chopped strawberries into the batter. Use an ice cream scoop to evenly portion the batter into the muffin liners. Top each muffin with the remaining ¼ cup of strawberries and sprinkle with turbinado sugar for added texture and sweetness.
- Bake Muffins: Bake in the preheated oven for 25 to 35 minutes or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for 30 minutes, then transfer them to a wire rack to cool completely. Serve alongside coffee or tea and enjoy your bakery-style strawberry muffins!
Notes
- Using fresh strawberries provides the best flavor, but frozen works well if thawed properly.
- Do not overmix the batter to ensure tender muffins with a light crumb.
- Turbinado sugar topping adds a nice crunch, but you can omit it if you prefer a softer top.
- Make sure butter is softened to room temperature for easier creaming.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
