![](https://sugabite.com/wp-content/uploads/2022/09/D599FEC3-6F04-42A4-92F2-43B656FED949-674x1024.jpg)
Strawberry muffins have been one of the most requested recipe and finally we made it!
If there is something i enjoy more than a muffin, it is a bakery style ‘Jumbo size’ muffins! Who wouldn’t enjoy it? Especially, with a cup of coffee.
If you are wondering the difference, it is only it’s JUMBO size and cute baking tins which is also handmade. 🥰
![](https://sugabite.com/wp-content/uploads/2022/09/CF385304-7AF9-4EE6-A2F2-57B2B6B846D1-635x1024.jpg)
Only ingredients you need:
Butter, room temperature
Sugar
Eggs
Milk
Yogurt/Sour cream (won’t have a big difference but i would prefer sour cream for more moisture if i have it)
All-purpose flour
Baking powder
Vanilla Extract
Strawberries
![](https://sugabite.com/wp-content/uploads/2022/09/330BCAB7-FC45-4B32-91DA-3282FD3DBC06-576x1024.jpg)
How to make it:
- Start off by whisking soft butter and sugar with a mixer until light and creamy,
- Add eggs one at a time and continue whisking by adding all wet ingredients,
- Mix and sift dry ingredients and slowly combine all together,
- In a seperate bowl, add strawberries and toss a tablespoon of flour on, this will avoid strawberries from sinking in the batter,
- If you want bakery style jumbo size muffins, add 2 scoops of batter into your tinIf you want to make small muffins, you can pour only one scoop into a baking tin
- Bake at 180C for about 30-35 minutes if you made jumbo size muffins, if not around 25 minutes.
- Let them cool for about 40 minutes before serving.
![](https://sugabite.com/wp-content/uploads/2022/09/45BF7D2F-D18A-455D-B3B0-33D58397E008-630x1024.jpg)
Please let me know if you try this recipe, i would love to know how they turn out and if you like them!
You might want to check lemon curd muffins from here!
How to make bakery style Strawberry Muffins
![How to make bakery style Strawberry Muffins](https://sugabite.com/wp-content/uploads/2022/09/D599FEC3-6F04-42A4-92F2-43B656FED949-1-735x1116.jpg)
Soo delicious!
Ingredients
- 100g unsalted butter, room temperature
- 1 cup of sugar
- 2 large eggs
- 1/2 cups of milk
- 1/4 cups of yogurt/sour cream
- 1 3/4 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1 tablespoon of vanilla extract
- Appx 15 strawberries
Instructions
- Start off by whisking soft butter and sugar with a mixer until light and creamy,
- Add eggs one at a time and continue whisking by adding all wet ingredients,
- Mix and sift dry ingredients and slowly combine all together,
- In a seperate bowl, add strawberries and toss a tablespoon of flour on, this will avoid strawberries from sinking in the batter,
- If you want bakery style jumbo size muffins, add 2 scoops of batter into your tin
- If you want to make small muffins, you can pour only one scoop into a baking tin
- Bake at 180C for about 30-35 minutes if you made jumbo size muffins, if not around 25 minutes.
- Let them cool for about 40 minutes before serving.
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