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  • Tuyen Nguyen

BAKERY STYLE STRAWBERRY MUFFINS

Updated: Aug 3, 2020

Does anyone even know the difference between a muffin and cupcake

Muffins are just old people cupcakes. Anyway, I always really liked eating the crumb topping on the muffins you get at bakeries but never knew how to make it. So here we are; quarantine definitely teaches you a lot of things.

Feel free to use other berries for this! I just had some extra strawberries after going berry picking.

Also if you're here from TikTok, thanks for watching my videos, keeping me sane during quarantine, and making me laugh with all your funny comments. Appreciate y'all đź’—đź’—


BAKERY STYLE STRAWBERRY MUFFINS

  • 1 cup of flour

  • 6 tbsp sugar

  • 6 tbsp butter

  • 1 egg

  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tbsp regular vinegar)

  • 1 tsp baking powder

  • around 3/4 cup of your berries

  • splash of vanilla extract

  • pinch of salt (if you used salted butter, no need)

  • NOTE: if you use self-rising flour instead of all-purpose flour, you don't need to add in the salt or baking powder

CRUMBLE TOPPING

  • 1/4 cup flour

  • 1/4 cup sugar

  • 2 tablespoons butter

  • cinnamon (optional)

Note: If you don't have buttermilk, whisk together the milk and vinegar (or lemon juice) and let it sit for 10 minutes before adding into the batter— super easy buttermilk substitute!


Whisk in your flour, sugar, melted butter, whisked egg, buttermilk, and baking powder until combined. In a separate bowl, coat your berries with around 1 teaspoon of extra flour (this makes sure your berries don’t sink to the bottom of your muffins). Fold in your berries and vanilla extract into your batter.


To make the crumble topping, cut your cold butter into small cubes. Mix that together with your flour, sugar, and cinnamon (the cinnamon is optional but I really like the flavor and color). Using your fingers, squish your butter into the flour mixture until the butter cubes have broken up and are evenly coated.


Add the crumble onto the top of your muffins and bake them at 400 °F for about 14 minutes, then lower your heat to 350 °F and bake for an additional 20 to 25 minutes until golden.


Note: Most of my recipes make smaller batches so this would make around 12 regular muffins or around 20 mini muffins. Also, remember to pre-heat your oven!


*This recipe was inspired by Emma's Goodies's muffin video!


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