What kind of strawberries should I use?

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.

Can I use frozen strawberries instead?

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.

How should I store leftover muffins?

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.

Can these muffins be frozen?

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.

My streusel disappeared while baking. What happened?

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.

Can I add other fruits to the batter?

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.

How can I make sure the muffins are baked through?

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.

Moist Strawberry Streusel Muffins with Buttery Topping

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