Fresh Strawberry Bakery Muffins (Printer-friendly)

Fluffy muffins loaded with fresh strawberries and vanilla, finished with a golden sugar crust.

# What You’ll Need:

→ Dry Ingredients

01 - 2 ½ cups all-purpose flour
02 - 1 tbsp baking powder
03 - ½ tsp baking soda
04 - ½ tsp 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 tsp pure vanilla extract

→ Fruit

10 - 2 cups fresh strawberries, hulled and diced

→ Topping

11 - 2 tbsp coarse sugar (turbinado or demerara)

# How to Make It:

01 - Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk oil or melted butter, sugar, eggs, milk, and vanilla extract until smooth and well combined.
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 about ¾ full.
07 - Sprinkle tops generously with coarse sugar for crunchy texture.
08 - Bake for 22 to 25 minutes until a toothpick inserted into 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 -
  • These muffins stay incredibly moist for days thanks to the oil base
  • The coarse sugar topping creates that irresistible bakery crunch you cannot find anywhere else
  • Fresh strawberries burst in every single bite, not just in scattered pockets
02 -
  • Room temperature ingredients combine more easily and create a more uniform texture
  • The high baking temperature creates those gorgeous domed tops that make muffins look bakery perfect
03 -
  • Toss your diced strawberries in a tablespoon of flour before folding them in to keep them from sinking to the bottom
  • Use a light colored muffin tin to prevent the bottoms from getting too dark before the tops are done

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