Easy Strawberry Streusel Muffins

why make this recipe

This recipe makes soft, sweet muffins with fresh strawberry bites and a crunchy streusel top. It is quick, uses simple ingredients, and works for breakfast, snack, or a small party. If you enjoy easy berry desserts, also try this Easy Black Raspberry Pie for another simple treat.

introduction

These muffins mix a basic batter with fresh strawberries and a buttery crumb topping. You can make the batter in one bowl and the streusel in a small bowl. The recipe is friendly for new bakers and fills your kitchen with a nice smell while baking.

how to make Easy Strawberry Streusel Muffins

Make the streusel first so it stays cold. Then mix dry ingredients, mix wet ingredients, combine, fold in strawberries, fill liners, top with streusel, and bake. The steps are simple and fast.

Ingredients :

• 2 1/2 cups all-purpose flour (plus 1 tbsp for dusting)
• 3 1/2 tsp baking powder
• 1/4 tsp cinnamon (optional)
• 1/4 tsp salt
• 3/4 cups white sugar
• 2/3 cups oil
• 2 eggs (room temperature)
• 3/4 cups milk (room temperature)
• 2 tsps vanilla
• 1 3/4 cups strawberries (sliced)
• 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 6 tbsp butter cold

Directions :

1. Preheat the oven to 375℉/190℃. Line a muffin tin with 12 liners and set aside.
2. Slice the strawberries into small pieces and set aside.

For the streusel:
3. In a small bowl combine 3/4 cups all-purpose flour and 1/3 cup white sugar.
4. Cut 6 tbsp cold butter into small cubes and add to the flour mix.
5. Use your fingers or a fork to rub the butter into the dry mix until it makes coarse crumbs. Keep it cold.

For the muffin batter:
6. In a large bowl whisk together 2 1/2 cups flour, 3 1/2 tsp baking powder, 1/4 tsp cinnamon (if using), and 1/4 tsp salt.
7. In another bowl mix 3/4 cups white sugar, 2/3 cups oil, and the 2 eggs until smooth.
8. Stir in 3/4 cups milk and 2 tsps vanilla to the wet mix.
9. Pour the wet mix into the dry mix and stir gently until just combined. Do not overmix.
10. Fold in the 1 3/4 cups sliced strawberries lightly.
11. Spoon batter into the 12 liners, filling each about 3/4 full.
12. Sprinkle the streusel evenly over each muffin.
13. Bake for about 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
14. Let muffins cool in the tin for 5 minutes, then move to a rack to cool more.

how to serve Easy Strawberry Streusel Muffins

Serve warm or at room temperature. They are good plain, with a little butter, or a smear of cream cheese. They pair well with coffee or milk.

how to store Easy Strawberry Streusel Muffins

• Room temp: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in an airtight container for up to 4–5 days.
• Freezer: Wrap well or put in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Easy Strawberry Streusel Muffins

• Keep the butter cold for the streusel so crumbs stay crisp.
• Do not overmix the batter; stop when dry streaks disappear.
• Toss sliced strawberries in 1 tbsp flour to keep them from sinking.
• Fill liners evenly for uniform baking.
• Check muffins a few minutes before the end time to avoid overbaking.
• Let muffins cool slightly before storing to keep streusel crisp.

variation (if any)

• Use blueberries or raspberries instead of strawberries.
• Add 1 tsp lemon zest to the batter for a bright flavor.
• Stir in 1/2 cup chocolate chips for a chocolate-berry twist.
• Make mini muffins and reduce bake time to about 12–15 minutes.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess liquid, then toss with 1 tbsp flour before folding into the batter.

Q: Can I make these with less sugar?
A: You can reduce sugar a little, but the streusel will be less sweet. Try using 2/3 cup sugar in the batter.

Q: Can I use butter instead of oil in the batter?
A: Yes. Melted butter works fine; use the same amount (2/3 cup) for good flavor.

Q: How do I know when muffins are done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs (not wet batter).

Q: Can I make the streusel ahead?
A: Yes. Make streusel and store it in the fridge for a day or freeze for longer. Use it cold on top before baking.

Easy Strawberry Streusel Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet muffins filled with fresh strawberries and topped with a crunchy streusel.

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Ingredients

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• 2 1/2 cups all-purpose flour (plus 1 tbsp for dusting)
• 3 1/2 tsp baking powder
• 1/4 tsp cinnamon (optional)
• 1/4 tsp salt
• 3/4 cups white sugar
• 2/3 cups oil
• 2 eggs (room temperature)
• 3/4 cups milk (room temperature)
• 2 tsps vanilla
• 1 3/4 cups strawberries (sliced)
• 3/4 cups all-purpose flour (for streusel)
• 1/3 cup white sugar (for streusel)
• 6 tbsp cold butter (for streusel)

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Instructions

1. Preheat the oven to 375℉/190℃. Line a muffin tin with 12 liners.
2. Slice the strawberries into small pieces.
3. In a small bowl, combine 3/4 cups flour and 1/3 cup sugar for the streusel.
4. Cut the cold butter into small cubes and add it to the flour mix. Rub the butter into the dry mix until it makes coarse crumbs.
5. In a large bowl, whisk together 2 1/2 cups flour, baking powder, cinnamon (if using), and salt.
6. In another bowl, mix 3/4 cups sugar, oil, and eggs until smooth.
7. Stir in milk and vanilla to the wet mixture.
8. Combine wet and dry mixes and stir gently until just combined. Do not overmix.
9. Fold in sliced strawberries lightly.
10. Spoon batter into the liners, filling each about 3/4 full.
11. Sprinkle streusel evenly over each muffin.
12. Bake for 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
13. Let muffins cool in the tin for 5 minutes before transferring to a rack.

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Notes

Keep the butter cold for the streusel to maintain crispness. Avoid overmixing the batter to ensure soft muffins.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 10g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg