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strawberry and vanilla coffee shop style muffin with coffee
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Strawberry and Vanilla Coffee Shop Style Muffins

Perfect coffee shop style muffins that can be made at home.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 6 Jumbo or 12 regular size
Author: Emma


  • 375 grams Plain flour All Purpose, (3 cups)
  • 4 teaspoons Baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs - at room temperature
  • 200 grams sugar (1 cup)
  • 240 milliliters milk - at room temperature (1 cup)
  • 120 milliliters vegetable oil (1/2 cup)
  • 4 teaspoons vanilla bean paste extract would work
  • 150 grams strawberries - chopped (1 and 1/4 cups)
  • vanilla sugar for sprinkling normal sugar will work


  • Pre heat your oven to 220C / 425F / Gas mark 7. Prep you muffin tin with liners or grease it lightly.
  • In a large mixing bowl sieve the flour, baking powder, salt and ground cinnamon together and set aside.
  • In a medium sized bowl add the eggs and sugar together and whisk them together until light in color.
  • Add the milk, oil and vanilla to the egg mixture and whisk until all well combined.
  • Now you need to add the wet ingredients to the bowl of dry ingredients. And gently mix the two together.
  • Do not over mix the batter; it doesn’t matter if it’s a little lumpy, as this is fine. Now add the chopped strawberries and gently fold in.
  • Spoon the mixture into the prepared tin. Really fill it to the brim. Place a slice of strawberry to the top and sprinkle with vanilla sugar. Regular sugar is fine to use also.
  • Place them in the oven. Now after 5 minutes you need to turn them down to 190C / 375F / Gas Mark 5 otherwise they will not cook properly and just burn.
  • Continue to bake them for a further 25 minutes.
  • Take them out of the oven once baked, they should feel springy to the touch and a toothpick should come out nice and clean. Leave them in their tray for 10 minutes.
  • Once the 10 minutes are up place them on a cooling rack, to cool right down.
  • Although these are really good warm!
  • I recommend eating these muffins within three days, to keep them tasting fresh. Keep them in an airtight tin.
  • They can also be frozen for up too two months.