Bakery Style Fresh Strawberry Muffins (Printable Version)

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

# What You 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

# How to Make It:

01 - Preheat oven to 400°F. Line a 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 combined.
03 - Whisk oil or melted butter, sugar, eggs, milk, and vanilla extract in a separate bowl until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Gently fold together until just combined—avoid overmixing to prevent tough muffins.
05 - Fold diced strawberries into batter until evenly distributed throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately ¾ full.
07 - Sprinkle coarse sugar generously over the top of each muffin.
08 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean and tops are golden brown.
09 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The crunchy sugar topping creates that bakery style texture that makes these feel extra special without any fancy techniques
  • These muffins stay incredibly moist for days thanks to the oil in the batter, unlike butter based versions that dry out
02 -
  • Overmixing is the enemy of fluffy muffins. Stop as soon as the flour disappears, even if it looks lumpy
  • Fresh strawberries release a lot of juice, so don't be alarmed if your batter looks a bit wetter than usual
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in to prevent them from sinking to the bottom
  • If your strawberries are extra juicy, reduce the milk slightly by a tablespoon or two to keep the batter consistency right

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