Bakery-Style Strawberry Muffins… But Better 🍓

By Sugar Spun Run · 55 min

Ingredients

Instructions

1. Whisk the melted butter and oil together in a large bowl until combined.
2. Add the sugar and whisk to combine.
3. Add the egg, egg white and vanilla and whisk hard until fully combined.
4. Gradually whisk in the buttermilk until completely combined.
5. In a separate bowl, whisk together the flour, baking powder, cornstarch and salt.
6. Fold the dry ingredients into the wet gently, without overmixing. When about half of the dry mix is incorporated, add the chopped strawberries and stir gently until just combined.
7. Optional but recommended: cover the bowl with a dry towel and rest the batter for 30 to 60 minutes. Meanwhile, preheat the oven to 425°F (215°C) and line a 12-cup muffin tin with paper liners.
8. Once the oven is hot, divide the batter evenly among the liners (use 9 liners for bigger, bakery-style muffins).
9. Sprinkle a little sugar over the top of each muffin.
10. Bake on the center rack at 425°F (215°C) for 8 minutes, then, without opening the door, reduce the oven to 350°F (175°C) and bake another 10 to 12 minutes, until the tops are just starting to turn golden brown.
11. Cool in the tin for 5 to 7 minutes, then move the muffins to a rack to cool completely.

Summarized from Sugar Spun Run's video. Watch it for the details.

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