Bakery Style Strawberry Muffins
This recipe helps you make tall, domed muffins similar to those found at premium coffee shops. It uses a specific baking temperature technique to achieve a professional, golden top.
Equipment
- 12-cup muffin tin
- Paper liners
- Large bowl
- Separate bowl
- Rubber spatula
- Wire Rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 1/2 cups fresh strawberries, diced small
- 2 tablespoons coarse sugar for topping
Instructions
- Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it generously.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate bowl, whisk together melted butter and granulated sugar until they combine well. Add eggs one at a time, whisking after you add each egg.
- Stir in sour cream and vanilla extract until the mixture is smooth and fully incorporated.
- Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined, leaving a few streaks of flour visible.
- Carefully fold in the diced strawberries. Avoid overmixing. The batter should look thick and lumpy.
- Divide the batter evenly among the muffin cups, filling each cup almost to the top. Sprinkle coarse sugar generously over the top of each muffin.
- Bake at 425°F for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for 16 to 18 minutes until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes before moving them to a wire rack.
- Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Notes
I spent months testing different ratios of butter to sour cream and experimenting with oven temperatures to create these signature tall, golden tops. The key is starting with a blast of high heat, then reducing the temperature.