Strawberry Streusel Muffins: The Sweetest Way to Start Your Day

why make this recipe

These Strawberry Streusel Muffins are soft, sweet, and easy to make. They bring fresh fruit and a crunchy topping together. Make them for a quick breakfast, a snack, or to share with friends. The recipe uses simple ingredients you likely have on hand.

introduction

This recipe makes 12 muffins with juicy strawberries and a buttery streusel top. The batter mixes fast and you can bake the muffins in about 20 minutes. If you like easy sides for a simple meal, try this air fryer corn on the cob recipe for a quick pairing.

how to make Strawberry Streusel Muffins

Preheat the oven and get a muffin tin ready. Make the streusel first by cutting cold butter into the dry streusel ingredients until crumbs form. Mix dry and wet muffin ingredients in separate bowls, then combine them and fold in the strawberries gently. Fill muffin cups, top with streusel, and bake until a toothpick comes out clean. Let muffins cool a few minutes in the pan, then move them to a rack.

Ingredients :

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk (or whole milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1/3 cup all-purpose flour (for streusel)
• 1/4 cup granulated sugar (for streusel)
• 1/4 cup brown sugar, packed (for streusel)
• 1/4 teaspoon ground cinnamon (for streusel)
• 1/4 cup unsalted butter, cold and cubed (for streusel)
• Pinch of salt

Directions :

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. Make the Streusel Topping: In a small bowl, combine the flour, sugar, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs. Set aside.
3. Prepare the Muffins: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Gently fold in the chopped strawberries.
5. Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Top with Streusel: Sprinkle the streusel mixture generously over the tops of each muffin.
7. Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

how to serve Strawberry Streusel Muffins

Serve warm or at room temperature. They go well with coffee, tea, or a glass of milk. For a light breakfast, pair one muffin with plain yogurt and fruit.

how to store Strawberry Streusel Muffins

Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days. To freeze, wrap muffins individually and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven.

tips to make Strawberry Streusel Muffins

• Use cold butter for the streusel so it stays crumbly.
• Don’t overmix the batter; stir until just combined.
• Pat strawberries dry and chop evenly so they spread through the batter.
• Fill muffin cups about 2/3 full to get the right rise.
• Check for doneness at 18 minutes; ovens vary.

variation (if any)

• Blueberry version: Swap strawberries for 1 1/2 cups fresh blueberries.
• Lemon twist: Add 1 teaspoon lemon zest to the batter for a bright flavor.
• Oat streusel: Mix 2 tablespoons oats into the streusel for extra texture.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then fold gently so the batter does not turn pink.

Q: Can I use oil instead of melted butter?
A: You can use oil, but the muffins will be less rich. Use the same amount (1/2 cup).

Q: How do I stop the strawberries from sinking?
A: Toss the chopped strawberries in a teaspoon of flour before folding them into the batter.

Q: Can I make mini muffins with this recipe?
A: Yes. Reduce baking time to about 12-15 minutes and fill mini cups almost full.

Q: Is buttermilk required?
A: No. You can use whole milk, but buttermilk gives a slightly tangy, tender crumb.

Strawberry Streusel Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Deliciously soft and sweet muffins with juicy strawberries and a crunchy streusel topping, perfect for breakfast or a snack.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk (or whole milk)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh strawberries, chopped
• 1/3 cup all-purpose flour (for streusel)
• 1/4 cup granulated sugar (for streusel)
• 1/4 cup brown sugar, packed (for streusel)
• 1/4 teaspoon ground cinnamon (for streusel)
• 1/4 cup unsalted butter, cold and cubed (for streusel)
• Pinch of salt

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Make the streusel by combining flour, sugar, brown sugar, cinnamon, and salt, then mix in cold cubed butter until crumbly.
3. In a large bowl, whisk together the dry muffin ingredients.
4. In another bowl, mix the wet ingredients together.
5. Combine wet and dry ingredients gently and fold in strawberries.
6. Spoon the batter into muffin cups, filling each about 2/3 full.
7. Top with streusel mixture.
8. Bake for 18-22 minutes or until a toothpick comes out clean.
9. Cool in the pan for 5 minutes before transferring to a wire rack.

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Notes

Use cold butter for ensuring a crumbly streusel. Avoid overmixing the batter and chop strawberries evenly for better distribution.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 10g
• Sodium: 170mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg