These bakery style strawberry muffins are just like the ones you eat in a bakery! They are fluffy and soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel!
Is there anything better than a fresh batch of jumbo muffins? Probably not. I could seriously eat these for breakfast every day.
These babies are baked in jumbo muffin tins and baked extra large!
The muffins have a buttery sugar streusel sprinkled on top before baking. I like to be extra generous with the amount of streusel I put on top of my muffins. As it bakes up, some of it melts, and pools over the sides and crisps up. DROOL.
I am quite literally obsessed. If you love strawberries, you will love this recipe!
For more muffin recipes, try Blueberry Banana Bread Muffins, Double Chocolate Banana Muffins, or Chocolate Raspberry Muffins.
Why this recipe works
- Breakfast – Easy breakfast or snack idea on the go.
- Jumbo – These are extra big muffins! Go big or go home am I right!?
- Easy to make – Super simple recipe that comes together in under 20 minutes.
- Strawberries- These muffins are studded with juicy fresh strawberries throughout.
- Fluffy & moist – The blueberry muffins are very soft and pillowy!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Butter – Unsalted butter works best for baking. This is going to be melted.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Strawberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Cornstarch – Helps to create that tender crumb.
Oil – I used a flavourless oil. Makes the muffins more moist.
Step by step instructions
Here is how to make and bake these bakery style Jumbo Strawberry Muffins. You will need a jumbo muffin liner, jumbo liners, 2 large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the jumbo muffin tin with your liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.
Step 4 – Add in dry ingredients. Toss in flour, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined.
Step 5 – Add strawberries. Gently toss the chopped strawberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 6 – Scoop. Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
Step 7 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-20 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh strawberries!
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add something else in (like some walnuts or chocolate chips!)
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.
Can I make these in a regular muffin tin?
Absolutely! This recipe makes 12 regular sized muffins. Feel free to bake them in a regular tin at 425°F for 5 minutes and then 375°F for 12-15 minutes.
I have extra streusel leftover! What do I do?
Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you’re baking, you’ve got it right on hand. You also don’t need to thaw it out before using.
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Bakery Style Jumbo Strawberry Muffins
Ingredients
For the streusel
- 3/4 cup all-purpose flour
- 1/3 cup white sugar
- 6 tbsp butter cold
For the muffins
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh strawberries chopped
Instructions
- Preheat the oven to 425℉. Line a jumbo muffin tray with 8 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
- In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.1/2 cup butter, 3 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It’s important not to over mix with muffins.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In the bowl with the chopped strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh strawberries
- Add the strawberries and mix in a few times.
- Evenly divide your muffin batter between your liners. Make sure they are about 3/4s of the way full max, no more or else they will overflow. This recipe made 8 jumbo muffins for me, but depending on the size of your jumbo pan it can make more or less. Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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