These Strawberry Streusel Muffins are wonderfully moist and sweet, packed with bursts of fresh fruit flavor and topped with an irresistible, buttery crunch. Making a batch is like creating sunshine in your kitchen, offering a simple joy akin to biting into a warm, homemade pastry from your favorite bakery. They are surprisingly easy to whip up, perfect for a weekend breakfast or a simple afternoon pick-me-up.
A Bounty of Berries
There are times when you simply cannot pass up a fantastic deal on fresh strawberries. Just recently, I found the most beautiful, plump berries on sale, and naturally, my cart filled up quickly. With such a glorious mountain of red sitting in the fridge, I knew I had to get baking to enjoy them at their peak freshness. My mind immediately went to muffins. Something comforting, something familiar, but with that bright, sweet strawberry goodness. That’s how these delicious strawberry streusel muffins came to be, and honestly, they were pure perfection. The light sweetness, the tender crumb, that wonderful, slightly spiced crunchy topping (thanks to the streusel) made them completely craveable. They gave my family just the right boost to get through a busy morning.
Creating Strawberry Streusel Muffins
Whipping up these delightful muffins is straightforward. The process involves a few simple steps to bring together the moist batter and the perfect streusel topping.
- Preheat your oven to 350 degrees Fahrenheit. Prepare a standard size muffin tin by coating the cups with nonstick cooking spray or lining them with paper inserts.
- In a small bowl, combine the ingredients for the streusel topping using a fork. Mix them until the mixture forms pleasant crumbs, then set this bowl aside for when you are ready to top the muffins.
- In a separate medium bowl, whisk together the dry ingredients for the muffins. This includes the flour, baking powder, and salt. Give it a good whisk to combine everything evenly, then set this dry mixture aside for later use.
- In a large mixing bowl, melt the 6 tablespoons of butter. Whisk the sugar into the melted butter until well blended. Next, whisk in the eggs one at a time, followed by the vanilla extract. Keep whisking until the wet ingredients are thoroughly combined. Now, you will begin adding the dry flour mixture and the milk to the wet ingredients, alternating between them. Start by adding a portion of the flour mixture, mix slightly, then add some milk, mix, and continue alternating. Make sure you start with a portion of the flour mixture and end with the remaining flour mixture. Finally, gently fold the chopped fresh strawberries into the batter using a spatula. Mix just until the strawberries are incorporated without overmixing.
- Use a cookie scoop or a large spoon to divide the muffin batter evenly among the prepared muffin cups. You want to fill each cup completely, allowing the batter to mound slightly over the top. This helps create those lovely domed muffin tops. Sprinkle the prepared streusel topping generously and evenly over the top of the batter in each muffin cup.
- Bake the muffins in your preheated oven until the tops are golden brown and the streusel has a lovely crisp look. This typically takes approximately 35 to 40 minutes, but baking times can vary depending on your oven. Once baked, allow the muffins to cool in the muffin tin for about 5 minutes before attempting to remove them. Then, carefully transfer the muffins to a wire rack to cool for another 5 minutes before serving them warm to enjoy that fresh-baked goodness.
More Marvelous Muffin Ideas
If you loved these strawberry streusel muffins, you might be interested in exploring other delightful muffin recipes. Whether you prefer sweet or savory, or maybe something a little more indulgent, there is a whole world of muffins waiting to be discovered.
Enjoy baking, my friends. If you decide to make these lovely strawberry streusel muffins, I would absolutely love to see them. Feel free to share a picture and tag me on social media so I can admire your delicious creations. I genuinely enjoy seeing how you all get creative in your kitchens with the recipes I share.
Common Questions About Strawberry Streusel Muffins
You should use fresh strawberries for this recipe. Make sure they are ripe and sweet for the best flavor. Chop them into small pieces so they distribute evenly throughout the batter and bake properly.
While fresh is best, you can use frozen strawberries if needed. Thaw them completely and drain any excess liquid very well before folding them into the batter. This prevents the muffins from becoming too wet.
Allow the muffins to cool completely after baking. Store cooled muffins in an airtight container at room temperature for up to three days. This helps keep them fresh and moist.
Yes, they freeze well. Once the muffins are fully cooled, you can freeze them in a single layer on a baking sheet until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to three months. Thaw them overnight at room temperature before enjoying.
This can sometimes happen if the streusel ingredients were too wet or if the muffins spread too much during baking. Ensure your streusel has a crumbly texture before adding it. Also, make sure your oven temperature is accurate.
Absolutely. You could try substituting or combining strawberries with other berries like blueberries or raspberries. Just keep the total amount of fruit around the two cup measurement suggested in the recipe for proper baking.
You can test for doneness by inserting a toothpick into the center of a muffin. It should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, bake for a few more minutes and test again.
Strawberry Streusel Muffins
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Oven
Description
These Strawberry Streusel Muffins are wonderfully sweet and moist, bursting with fresh fruit flavor and topped with an irresistible crunchy streusel! They make the perfect breakfast treat or snack!
Ingredients
For the Streusel Topping
- 3 tablespoons (45 grams) unsalted butter, melted
- ¼ cup (50 grams) white sugar
- ¼ cup (60 grams) light brown sugar
- ¼ cup (30 grams) all purpose flour
For the Muffins
- 3 cups (365 grams) all purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (5 grams) salt
- 6 tablespoons (88 grams) unsalted butter, melted
- 1 cup (205 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (250 ml) milk
- 2 cups fresh strawberries, chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a standard size muffin tin with paper liners or coat it generously with nonstick cooking spray.
- In a small mixing bowl, combine the streusel ingredients using a fork. Mix until the mixture becomes crumbly, then set it aside for later.
- In a separate medium bowl, whisk together the dry muffin ingredients, including the flour, baking powder, and salt. Set this bowl aside as well.
- In a large bowl, melt the 6 tablespoons of butter. Whisk the sugar into the melted butter. Next, whisk in the eggs and vanilla extract until everything is well combined. Begin adding the dry flour mixture and the milk to the wet ingredients, alternating between them. Start with a portion of the flour mixture and end with the remaining flour mixture. Gently fold the chopped fresh strawberries into the batter until they are just incorporated.
- Use a cookie scoop or a large spoon to divide the muffin batter evenly among the prepared muffin cups. Make sure each cup is filled completely, with the batter mounding slightly over the top. Sprinkle the streusel topping evenly over the top of the batter in each muffin cup.
- Bake the muffins in the preheated oven until the tops are golden brown and the streusel looks crisp. This should take approximately 35 to 40 minutes. Allow the muffins to cool in the muffin tin for about 5 minutes after baking. Then, transfer them to a wire rack to cool for another 5 minutes before serving warm.
Notes
- Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freezing: Cooled muffins can be frozen in a single layer on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Thaw overnight at room temperature.
- Pan Size: This recipe makes 12 standard size muffins. You can use jumbo muffin tins, but the bake time will be longer. Fill cups about two thirds full for jumbo size.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
