Strawberry Streusel Muffins
This recipe helps you make bakery-quality muffins at home. It is suitable for home bakers wanting simple techniques and common ingredients. These muffins are good for weekend breakfast or brunch gatherings.
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing Bowls
- Whisk
- Fork or fingers
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced
For the Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons cold unsalted butter, cubed
- 1/4 teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it well.
- Make the streusel topping by combining flour, sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs. Set the streusel aside in the refrigerator.
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted butter, eggs, milk, and vanilla extract until they are well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix; some lumps are acceptable.
- Gently fold the diced strawberries into the batter, being careful not to crush them.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Generously sprinkle the chilled streusel topping over each muffin.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
I developed this recipe on a rainy Saturday morning when I had a basket of strawberries that needed to be used up quickly. After testing three different streusel combinations, I landed on this buttery, cinnamon-kissed topping that does not overpower the delicate strawberry flavor. My family requests these muffins every spring when strawberries are at their peak sweetness.