Homemade Strawberry Muffins
Strawberry muffins should be soft, tall, and packed with juicy berries—not dense, dry, or sunken in the middle. I’ve spent years perfecting muffin recipes, testing batch after batch to create muffins that rival anything you’d find in a bakery. Strawberry muffins are no exception.
Equipment
- Muffin pan
Ingredients
Ingredients
- 3 cups all-purpose flour (360g)
- 1½ cups granulated sugar (297g)
- 3 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup buttermilk (177ml)
- 1/2 cup vegetable oil (118ml)
- 2 tsp vanilla extract
- 2 cups strawberries, diced
- 1/2 cup strawberries, diced
- sanding sugar
Instructions
Instructions
- In a mixing bowl combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to combine and set aside.
- In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with an electric mixer on low for 30 seconds.
- Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in the strawberries. The batter will be very thick!
- Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
- For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press the additional 1/2 cup of strawberries on top of the muffins and sprinkle with sanding sugar.
- Bake for 9 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 15 minutes before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.