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 get sprinkled with a 3 ingredient buttery sugar streusel. This is what makes them extra delicious and bakery style!
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.
Ingredients Notes
Here are a few key ingredients used in this muffin recipe
- Butter – Unsalted butter works best for baking. This is going to be melted and cooled.
- Buttermilk – Buttermilk is an important ingredient in these muffins. Besides adding taste, it also carries acid which is required to activate the baking soda. To make buttermilk, stir 1 cup of milk with 1 tbsp of vinegar. Allow to sit on your counter for at least 10 minutes before using.
- Strawberries – Make sure to use fresh ripe strawberries, and not frozen. These will be chopped into smaller pieces.
- 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 Bakery Style 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. Melt the butter and allow it to cool while you prep the rest of the ingredients. Chop the fresh sweet strawberries and set aside to use later.
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. Put in the refrigerator while you make the muffin batter.
Step 3 - Mix dry ingredients. Into a medium-sized bowl, add in flour, salt, cornstarch, baking powder, and baking soda. Stir together to combine and set aside to use later.
Step 4 – Whisk wet ingredients. In a large bowl, add melted and cooled butter, eggs, oil, white sugar, buttermilk, and vanilla. Whisk together until well combined.
Step 5 – Add in dry ingredients. Using a spatula, mix until just completely combined. Don't over-mix!
Step 6 – 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 7 – 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 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 20-25 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 strawberries?
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 is to create that beautiful muffin dome. Then once you lower the temperature 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. Next time you’re baking, you’ve got it right on hand in your freezer ready to go. 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
- 1/3 cup unsalted butter melted and cooled
- 1/4 cup oil any flavourless oil works
- 2 large eggs room temperature
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour
- 2 1/2 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsps 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. Chop the strawberries into small pieces (about 1 cm).1/3 cup unsalted butter, 1 1/2 cups fresh strawberries
For the streusel
- With your hands, combine flour, white sugar, and cold cut up butter. Mix together until a crumbly streusel forms. See the photo above for reference. Put into the refrigerator.3/4 cup all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
For the muffins
- In a medium bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Stir together and set aside to use later.2 1/2 cups all-purpose flour, 2 1/2 tsps baking powder, 1 tsp baking soda, 1/4 tsp salt, 2 tsps cornstarch
- In a large bowl, whisk together all of the wet ingredients. Whisk together for a few minutes until well combined.1/3 cup unsalted butter, 1/4 cup oil, 2 large eggs, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
- Add the dry into the wet. With a spatula, stir together gently until a soft batter forms. Don't over-mix.
- In the bowl with the chopped strawberries, add 1-2 tsps of flour and gently toss around until the flour is evenly distributed. The light coating of flour will prevent them from sinking to the bottom.1 1/2 cups fresh strawberries
- Add the strawberries into the muffin batter and mix in a few times. Don't over-mix!
- 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 a handful of streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for 20-25 minutes. Every oven is different, but the muffins are ready a toothpick inserted comes out clean with no wet muffin batter.
- These muffins are best eaten day of or next day. They stay fresh at room temperature for a few days, and in the refrigerator in an airtight container for up to five days.
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