Print

Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A close-up, appetizing photo of a freshly baked strawberry muffin topped with brown sugar crumble and a whole strawberry.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these moist and fluffy strawberry muffins packed with fresh berries and topped with a buttery streusel for a perfect breakfast or snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1/4 cup all-purpose flour (for dusting berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the batter.
  3. Prepare the strawberries: In a medium bowl, gently toss the diced fresh strawberries with 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins. Set aside.
  4. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until fully combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for fluffy muffins.
  7. Fold in strawberries: Gently fold the floured strawberries into the batter until evenly distributed.
  8. Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Top with streusel: Remove the streusel from the refrigerator and sprinkle generously over the top of the batter in each cup.
  10. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. For bakery-style domed tops, you can start at 400°F for the first 5 minutes, then reduce the heat to 375°F (190°C) for the remaining bake time.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, you can substitute 1/4 cup of the milk with plain Greek yogurt.
  • If you prefer a stronger strawberry flavor, gently fold in 1 teaspoon of strawberry puree along with the wet ingredients.
  • To achieve that bakery-style dome, make sure your oven temperature is hot when you start baking.

Nutrition

Find it online: https://tasteportfolio.com/strawberry-muffins-recipe-moist-fluffy-streusel/