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Bakery Style Strawberry Muffins

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender!

Bowl lined with a cross stitch tea towel and filled with strawberry muffins

Strawberry muffins in muffin pan

The inspiration for creating these bakery style strawberry muffins came from the strawberry puree leftover from my strawberry pate de fruit recipe. I figured why not make applesauce style muffins with the leftovers? It was worth a try, but must admit the first attempt wasn’t a stellar. They weren’t strawberry enough for me and I really wanted to be overwhelmed with sweet, fruity flavor.

Back to the drawing board… I added fresh strawberries in addition to the puree the second time around. The second time around was better… the strawberry flavor was there but the muffins were kinda rubbery.

Strawberry muffin batter in muffin tin before baking

Frustrating, right? Well, I pulled an old trick out of my book. Sour cream, buttermilk and yogurt are all baking miracle workers. There’s science at play I don’t understand… but I’m guessing it’s something about the cultures. They can be used interchangeably to make baked goods more tender and tasty.

So I replaced some of the strawberry puree with Greek vanilla yogurt and added more freshly chopped strawberries to the mix. These muffins were tender and sweet just like I was craving.

bakery style strawberry muffins in baking pan

You’d think I’d stop there, but no! I tested the recipe a few more times adjusting baking temps and figuring out how full to fill the cups.  I also tested the different baking pans:

  • Unsurprisingly, the dark pan baked the fasted, but they also ended up the tallest.
  • The pan pictured also turned out nicely baked muffins, but they did not dome as well as the dark pan. HOwever this pan had a skinnier, deep cup which made sure there was no spill over.
  • My worst batch was baked in muffin pans with a light brown enamel coating (unfortunately, my go to pans). Without tulip cups the muffins spilled over onto the top. I think these pans have a smaller cup size but I surmise that the difference in color resulted in a flatter top muffin. With tulip cups the batter was forced upwards and everything was a-o-kay.

top down view of strawberry muffins

To be honest, I prefer tulip cups for muffins, but I made them in standard muffin cups for the photos so you can see how pretty these strawberry muffins are. They turn out a beautiful golden brown with a crunchy, sugary top just like the ones you buy from the bakery. Inside they are full of strawberry bits and you’ll definitely catch a whiff of vanilla as you open a steamy, hot muffin.

They’re super moist and tender. You know what that means? They will still be tasty day two… or even three if you refrigerate them. Now these aren’t skinny muffins. The reality is that healthy muffins are only good freshly baked. You know the kind of muffins that once they’ve cooled they resemble hockey pucks?

Yeah, those are not the kind of muffins I want to eat. If I’m watching my diet, I’ll choose a different type of breakfast. The butter and sugar are absolutely necessary for a moist tender muffin. Anyone who says otherwise is lying to you!

strawberry muffin cut in half with a pat of butter

But in moderation, these muffins won’t ruin your diet either. For me it’s a small morning indulgence that starts my day with a warm, cozy feeling. Because I’m not a morning person, I bake a batch of these, wrap each individually and freeze them. To reheat, I place them in the toaster oven at 250F for about 25 minutes and they come out just like freshly baked muffins.

But if you make these for the family on the weekend, you’re unlikely to have leftovers! Maybe make two batches?

How to make bakery style strawberry muffins

  • A dark muffin pan performed the best in our recipe tests.
  • When in doubt, use tulip liners, they will force the batter upwards resulting a taller, more domed muffin.
  • Make them pretty! Topping the batter with extra diced strawberries and decorating sugar makes a beautiful, crunchy top.
  • Don’t overmix your muffins! If you see some unmixed flour in the batter, that’s okay.
  • You can use frozen strawberries for the puree, but for best results use fresh strawberries for the diced.
  • After you turn the oven heat down, watch the muffins closely. When the tops look done, test the muffins immediately.

5 from 9 votes
Bakery Style Strawberry Muffins
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

These strawberry muffins are tall and moist like the ones you buy at your favorite bakery. We love them because they freeze well and stay soft and tender even after reheating. Perfect for busy mornings!

Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 247 kcal
Ingredients
Strawberry Muffins
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup sugar
  • 1/2 cup strawberry puree
  • 2 teaspoons vanilla extract
  • 1/2 cup vanilla Greek yogurt
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 cup diced strawberries
Topping
  • 1/4 cup diced straberries
  • Decorating sugar
Instructions
  1. Preheat oven to 450F and line a 12 cup muffin pan with tulip liners. If possible start with room temperature ingredients.

  2. Combine the  flour, baking powder, baking soda and salt in a bowl and whisk to combine.

  3. In a second bowl, whisk together the sugar, strawberry puree, vanilla extract and greek yogurt.

  4. Add in the melted butter, whisking fast so it doesn't reharden, and then add the eggs and mix thoroughly.

  5. Fold in the flour mixture until mostly combined. It's okay if you still see some flour.

  6. Fold in the strawberries. Don't overmix though or your have tough muffins.

  7. Scoop the batter into the muffin pan. I used a yellow Zeroll disher which is the perfect size for muffins

  8. Dot the top of the muffins with the remaining strawberries and then sprinkle with decorating sugar.

  9. Bake for 7 minutes at 450F, then reduce the temperature to 375F. It should take an additional 6-7 minutes. Bake until a toothpick inserted the the middle of a muffin comes out clean, Keep in mind that pans make a big difference in cooking times, so see the post above for additional notes.

Recipe Notes
  • These muffins are tall! Unless you have a deeper muffin pan, I strongly suggest using tulip baking cups. I love to use them because they keep the batter off my pans, which means easy cleanup!
  • Fresh fruit muffins will mold easily, so I suggest storing these muffins in the refrigerator or better yet the freezer. We wrap our muffins individually and freeze them up to one month.
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These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

These Bakery Style Strawberry Muffins bake up tall and moist just like the ones you buy at your favorite coffee shop. Sweet, fruity and so tender! #strawberry #strawberrymuffins #baking #muffins #breakfast #bakerystyle

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Outstanding Hot Crab Dip -An Unbelievably Easy Recipe!

This hot crab dip is cheesy, creamy and full of sweet crab flavor. It’s exceptionally easy to make and just so delicious!

Gratin dish filled with hot crab dip on a table with crostini and lemons

Spoon in a dish of hot crab dip

Growing up in the mid-atlantic, with the Chesapeake Bay within spitting distance means a few things…. easy trips to the beach…wharf front dining in any number of quaint river towns… driving on long bridges with Hopper-esque sailboats drifting underneath in the bay…

But as memorable as those experiences may be, the most influential to my growing up is where two amazing things intersect: Old Bay seasoning and the blue crab.  My uncle Bobby had an annual crab feast… and to this day I still long to sit at the newspaper table rubbing elbows with family. If I close my eyes I can see my uncle’s shaggy dog running under the tall trees, the briny smell of crab wafting in the air… and me covered in butter and Old Bay and not getting in trouble for making a mess of myself.

I’m not sure if it’s the smell, or the taste of the memories but crab smothered in Old Bay makes my soul light up.

Now, there are 1000 ways to combine these two things, and they’re almost all delicious beyond speech, but there is one way to use it that is PERFECT for parties, particularly ones that happen around a certain football game that shall not be named.  That preparation is a hot crab dip.

Crab dip with toasted baguette slices and celery

Not only it it extremely tasty, it’s got to be the easiest recipe EVER! We are talking 10 minutes of work for all the oohs and ahs a normal sized ego can absorb.  There will be unbridled face stuffing and finger licking and for a moment you will ignore the lack of manners. You’ve made everyone deliciously happy while barely lifting a finger.

Guys we’ve made our share of complicated crowd pleasers from fancy fried green tomatoes to butter chicken meatballs. There’s nothing wrong with slow food… I mean, our recipe for fried mozzarella balls stuffed with caramelized onions and pumpkin is epic! But sometimes the easiest dish is also the best dish and that proves true with this hot crab dip recipe!

Dish of crab dip with crostini, lemons and celery

This appetizer is heavy on the crab, full of savory flavor and it’s HOT! This is particularly important as it’s been snowing for the better part of the day. But don’t let the hot bubbly cheese convince you this is only a winter dish. It’s great anytime of year for just about any occasion. It’s a bit like the perfect outfit that can be dressed up or down. You just can’t go wrong here!

crostini topped with crab dip on a white plate

Okay, so yes it’s easy but let’s cover a few details. Parties are notorious for having TOO MANY DAMN THINGS TO DO! So you’re probably asking can I make this hot can dip ahead of time? The answer is YES! You can make the filling, load it into your gratin dish and refrigerate it until it’s time to get the party started. HOWEVER, I suggest a MAX of 24 hours. That’s because crab is an extremely delicate ingredient. It can go bad in a heartbeat, so caution is warranted. That also goes for any leftover crab. Eat it, don’t let it go to waste, so make Maryland crab soup, crab fritters, whatever, but don’t let it spoil, because nothing goes bad as fast as crab meat.

So what should you serve with crab dip? We like our hot crab dip with crostini but if you need an easier option crackers will do. You’ll want a buttery cracker. Don’t go for fancy rice crackers or seed crackers because they will totally blow out the crab flavor. Instead, if you have to serve something gluten free, skip the bread crumbs and serve the dip with potato chips and carrot slices.

I also like to have celery and other veggies to munch on because calories! Hopefully it will also help stretch the dish because crab is expensive. As such, I suggest getting lump crab and not jumbo lump crab which is twice as expensive. And if you’re on a summer beach vacation, maybe you’ll be lucky enough to pick your own crabs!

Wherever you are when you make this recipe, I hope you find it delicious!

5 from 1 vote
Hot Crab Dip
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This recipe is insanely easy to make. It take minutes to make and usually just minutes to disappear!

Course: Appetizer
Cuisine: American
Keyword: crab dip, hot crab dip
Servings: 4 servings
Calories: 258 kcal
Author: Vintage Kitty
Ingredients
  • 4 oz cream cheese , room temperature
  • 1/2 cup sour cream
  • zest of one lemon
  • 2 teaspoons old bay seasoning
  • 1 teaspoon hot sauce
  • 1/4 cup freshly grated parmesan
  • 1/4 cup grated cheddar cheese
  • 2 tablespoons freshly chopped chives or scallions greens
  • 1-1/2 cups lump blue crab
  • 1/2 cup panko bread crumbs
Instructions
  1. Preheat oven to 400F

  2. In a bowl mix together the cream cheese and sour cream with a wooden spoon.

  3. Add the lemon zest, old bay, hot sauce and cheeses and beat until smooth.

  4. Fold in the chives and crab being careful to not break up the crab.

  5. Spread dip into an oven safe dish and top with panko bread crumbs and bake for 20-25 minutes or until hot and bubbly.

  6. Bake for 20-25 minutes or until hot and bubbly.

  7. Serve immediately with crostini or crackers.

Recipe Notes
  • This recipe makes about 3 cups of dip, but it's super easy to cut in half, double or even triple for parties. The only difference between a small or large batch will be baking time.
  • We've made it in a small 7 inch skillet and in traditional gratins dishes. Really any baking dish will work, just make sure that the dish isn't full to the brim because the mixture will bubble up as it gets hot.
  • The dip can be prepped a day in advance. Make the dip but don't add the bread crumbs. Cover and refrigerate up to 24 hours. Add the bread crumbs when ready to bake.

Nutrition Facts
Hot Crab Dip
Amount Per Serving
Calories 258 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 67mg 22%
Sodium 510mg 21%
Potassium 137mg 4%
Total Carbohydrates 8g 3%
Sugars 2g
Protein 11g 22%
Vitamin A 15.5%
Vitamin C 4.1%
Calcium 21.3%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

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This hot crab dip is cheesy, creamy and full of sweet crab flavor. It’s exceptionally easy to make and just so delicious! #crab #crabdip #appetizer #partyappetizer #hotcrabdip
This hot crab dip is cheesy, creamy and full of sweet crab flavor. It’s exceptionally easy to make and just so delicious! #crab #crabdip #appetizer #partyappetizer #hotcrabdip

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Roasted Root Vegetable Pot Pies

These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter!

three root vegetable pot pies on a painted wooden tray with spoons and glasses of water

closeup of a root vegetable pot pie covered with puff pastry

When its cold outside, nothing is as comforting as a steaming pot pie filled with sweet root vegetables. It’s proof that there is an upside to the dark, gloomy days of winter. If it didn’t get cold we wouldn’t have extra sweet carrots or a reason to learn what hygge means.

I don’t talk about it too often, but we live in a huge fixer upper Victorian and winters here are cold! We keep the thermostat low to save money so we eat lots of hearty, piping hot dishes in the winter and for some reason soups top the list. Our creamy celery root soup and sweet potato chili are faves this time of year, but sometimes you want a soup that’s a bit more indulgent.

Well, pot pies are like stew with the added bonus of crust, so today I’ve got an excellent root vegetable pot pie recipe to share with you. It’s got all those great winter veggies in there like celery root, leeks, sweet potatoes and parsnips in a creamy gravy. It’s rich, buttery and will make winter feel like a blessing. So hygge!

spoon in bowl of root vegetable pot pie

This recipe started off as a single pot meal. The idea was to make a family sized pot pie that could go from stove to oven to table in one pot. But then I asked my facebook friends if they preferred family sized or individual pot pies. The overwhelming winner was individual because everyone wants a generous portion of crust.

So that’s how I’ve styled this recipe, but know that if you don’t have the time or inclination for individual pot pies, you can make this as a one pot meal. (Hello easy cleanup!)

The way I got the most flavor out of the root vegetables was by roasting them in a very hot oven. As they caramelize in a bath of butter and spices, you can keep prepping the other ingredients, so this method is a major time saver as well.

After the vegetables are slightly tender, you transfer the pot to the stove to make the creamy gravy which is seasoned with cognac, thyme and parsley. This is the point where you can transfer the filling to heat safe bowls or just lay the puff pastry on top of your Dutch oven.

Spoon laying across the top of a bowl of root vegetable pot pie. Underneath is a hand embroidered cloth.

It’s a winter dish that’s simple and rustic but also very satisfying. The crispy pastry complements the sweet earthiness of the veg and the fresh herbs give the sauce complexity. It’s the kind of dish that can be a humble weeknight pie or an elegant side dish for company.

We’ve made these pot pies vegetarian, but for those meat eaters out there, adding cubed ham would also be delicious. It’s versatile like that, so if you want to add some protein or an extra veggie, go ahead. Just try to keep the solid ingredients the same proportion so you have enough sauce to cover your filling.

You’re going to love this roasted root vegetable pot pie, so I’m going to quit chattering so you can get to the recipe! As always if you have any questions, leave me a message below. I’m here to help!

5 from 10 votes
Roasted Root Vegetable Pot Pies
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

I like to use a variety of colors of carrots in this recipe. It adds extra visual appeal. 

Course: Main Course, Side Dish
Cuisine: American
Keyword: pot pie, root vegetable, root vegetable pot pie
Servings: 4 individual pot pies
Calories: 960 kcal
Author: Vintage Kitty
Ingredients
Pot Pie Filling
  • 1/2 cup butter
  • 1/2 teaspoon dried corriander
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • pinch black pepper
  • 2 cups leeks , sliced and soaked in cold water
  • 2 cups diced sweet potato
  • 2 cups diced parsnips
  • 2 cups diced carrots
  • 2 cups diced celery root
  • 2 tablespoons cognac
  • 1/2 cup flour
  • 2-1/2 cups vegetable or chicken stock
  • 1 cup whole milk
  • 2 teaspoons fresh thyme leaves
  • 1 bunch fresh parsley , chopped
  • salt and pepper to taste
Assembly
  • 1-2 sheets frozen puff pastry
  • 1 large egg
  • 1 tablespoon whole milk
Instructions
Roasted Root Vegetables
  1. Preheat oven to 450F

  2. In a large dutch oven, combine the butter, dried thyme, coriander, salt and pepper. Place on the stove and melt butter over low heat while you chop your veggies.

  3. Once the butter is melted, add the leeks, sweet potatoes, parsnips, carrots and celery root and give the mixture a couple stirs to coat the veggies in butter.

  4. Transfer the Dutch oven to the oven. Roast the veggies for 30 minutes, or until slightly tender. Make sure to stir the mixture every 10 minutes for even cooking. While the veggies are cooking, prep the rest of your ingredients.

  5. When the veggies are slightly tender, transfer the pot back to the stove and turn the oven down to 400F. 

  6. Over medium heat, deglaze the pan with the cognac. Once the cognac has lost it's alcohol smell, add the flour and cook for one minute, stirring constantly.

  7. Pour in the stock and milk and mix well, being careful to not crush the root vegetables.

  8. Bring to a boil. The sauce should be nice and thick at this point.

  9. Turn off the heat and stir in the herbs.

  10. Reseason with salt and pepper to taste.

  11. If desired, transfer the filling to individual, heat safe bowls.

  12. Roll out a sheet of puff pastry according to the package instructions. Cut squares large enough to drape over your pies and then make a few slits in the top of each to vent the steam.

  13. Place the pastry over your pies and then brush with egg wash.

  14. Bake pot pies for 25-30 minutes, or until the puff pastry is golden brown and the filling is bubbling.

Recipe Notes
  • You can make the filling in advance, so this is a great recipe for meal prep. Just cover with puff pastry and bake. They will take a bit longer to bake if the filling is cold.
  • There's roughly a half pound of each vegetable in this recipe. 
  • We tested this recipe with Pepperidge Farm and Wegmans brand puff pastry. The Wegmans puff is made with real butter, so we found it more tasty but easier to burn in the oven.

 

Nutrition Facts
Roasted Root Vegetable Pot Pies
Amount Per Serving
Calories 960 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 24g 120%
Cholesterol 155mg 52%
Sodium 1159mg 48%
Potassium 1188mg 34%
Total Carbohydrates 82g 27%
Dietary Fiber 10g 40%
Sugars 15g
Protein 13g 26%
Vitamin A 464.5%
Vitamin C 59.2%
Calcium 23.6%
Iron 27.4%
* Percent Daily Values are based on a 2000 calorie diet.
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These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter! #maincourse #dinnerideas #wintereats #potpie #vegetarian #rootvegetable #celeryroot #sweetpotato #sidedishThese sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter! #maincourse #dinnerideas #wintereats #potpie #vegetarian #rootvegetable #celeryroot #sweetpotato #sidedish

These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter! #maincourse #dinnerideas #wintereats #potpie #vegetarian #rootvegetable #celeryroot #sweetpotato #sidedish

These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter! #maincourse #dinnerideas #wintereats #potpie #vegetarian #rootvegetable #celeryroot #sweetpotato #sidedish

These sweet and savory root vegetable pot pies are filled with a creamy cognac gravy and topped with golden  puff pastry. Just in time for the cold days of winter! #maincourse #dinnerideas #wintereats #potpie #vegetarian #rootvegetable #celeryroot #sweetpotato #sidedish