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Bakery Style Strawberry Muffins

There’s something special about the aroma of warm, fruit-filled muffins wafting through the kitchen—and these bakery-style strawberry muffins bring all the cozy charm and flavor you crave. Made with fresh, juicy strawberries, crystallized sugar, and that golden, domed top you’d expect from your favorite café, these muffins are a celebration of simple, homemade goodness. Whether you’re enjoying one with your morning coffee or packing a few for an afternoon treat, this recipe delivers the perfect balance of sweetness and berry brightness in every bite. They're easy to make, incredibly satisfying, and sure to become a seasonal favorite.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffins
Servings: 12

Ingredients

  • 1/2 C Butter, room temp
  • 3/4 C Sugar
  • 2 Eggs, room temp
  • 1/2 C Milk, 2%, room temp
  • 1 tsp Vanilla Extract
  • 2 C All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 C Fresh Strawberries, diced
  • 1 TBSP Sanding Sugar

Instructions

  • The first step is to wash and dry your strawberries. 
    Then dice the strawberries into bite-sized pieces. 
    Check the rack in your oven, move it to the center, then preheat it to 375°F.
    In a large mixing bowl, cream together the sugar and butter. You want to cream it until it's light and fluffy, about 5 minutes. 
    Next, add the eggs and beat until well combined. 
    Add in the milk and vanilla extract and mix until well combined. 
    In a separate bowl, combine the flour, baking powder, and salt together. Whisk together to combine. 
    Combine the two bowls together and mix together until combined. 
    Gently fold in the strawberries. 
    Scoop the batter into your prepared muffin tin or muffin liners. 
    Top with a generous amount of sanding sugar. 
    Bake at 375F for 20-25 minutes. You will know they are done when you can insert a toothpick into the center of the muffin and it comes out clean. 
    Let the muffins cool in the muffin tin for about 5 minutes and then move to a wire rack to finish cooling. 
    Enjoy!
    These muffins will last 3-5 in an airtight container on the counter or 5-7 days in an airtight container in the fridge.