There’s something special about a warm, freshly baked muffin, and these Strawberry Streusel Muffins are no exception. Bursting with juicy strawberries and topped with a buttery, crumbly streusel, they’re the perfect treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

Moist and fluffy – Thanks to fresh strawberries and a tender muffin base.
Crunchy streusel topping – Adds the perfect amount of sweetness and texture.
Easy to make – Simple ingredients and no mixer required.
Perfect for any time of day – Enjoy them fresh out of the oven or as a grab-and-go snack.

Ingredients

Here’s a sneak peek at what you’ll need:

All-purpose flour
Baking powder
Salt
Sugar
Butter
Egg
Vanilla extract
Milk
Fresh strawberries
Brown sugar
Cinnamon

Full list of ingredients and exact measurements are below.

Directions

1. Prepare the Streusel Topping

Mix brown sugar, flour, cinnamon, and melted butter in a small bowl until crumbly. Set aside.

2. Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, salt, and sugar.

3. Combine the Wet Ingredients

In another bowl, whisk together melted butter, egg, vanilla extract, and milk.

4. Fold in the Strawberries

Gently mix the wet and dry ingredients until just combined, then fold in diced strawberries.

5. Fill the Muffin Cups

Spoon the batter into lined muffin cups, filling about ¾ full. Sprinkle streusel on top.

6. Bake to Perfection

Bake at 375°F for 18-22 minutes, until golden and a toothpick comes out clean.

Expert Tips and Tricks

Don’t overmix the batter – This keeps the muffins light and fluffy.
Use fresh strawberries – Frozen ones can add too much moisture.
Add a little lemon zest – It enhances the strawberry flavor beautifully.

Recipe Variations and Possible Substitutions

Swap strawberries for blueberries or raspberries for a different twist.
Use Greek yogurt instead of milk for added protein.
Add chopped nuts to the streusel for extra crunch.
Try almond extract for a slightly different flavor profile.

Serving and Pairing Suggestions

These muffins are delicious on their own, but they also pair wonderfully with a cup of coffee, tea, or a glass of cold milk. Serve them warm with a pat of butter for an extra indulgent treat.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze for up to 3 months and reheat in the microwave for 20-30 seconds before enjoying.

FAQs

1. Can I make these muffins ahead of time?

Yes! They stay fresh for a few days and freeze beautifully.

2. Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess moisture.

3. How do I make the streusel extra crispy?

Bake the muffins a few extra minutes or broil for a minute at the end.

4. Can I make these gluten-free?

Yes! Use a 1:1 gluten-free flour blend.

Conclusion

These Strawberry Streusel Muffins are the perfect combination of fruity, sweet, and crunchy. Whether you’re making them for a weekend brunch or just because, they’re sure to be a hit!

Strawberry Streusel Muffins

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Indulge in these delightful Strawberry Streusel Muffins, featuring moist, fluffy centers bursting with fresh strawberries and topped with a sweet, crumbly streusel. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a favorite.

Author: Touria Elkoudssi
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Streusel Topping:
- In a small bowl, combine the melted butter, granulated sugar, light brown sugar, and all-purpose flour. Mix with a fork until the mixture becomes crumbly. Set aside.
Prepare the Muffins:
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a medium bowl, whisk together the 3 cups of all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the melted butter and 1 cup of granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Gently fold in the chopped strawberries.
Assemble and Bake:
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the streusel topping evenly over each muffin.
- Bake for 35-40 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Storage: Store the muffins in an airtight container at room temperature for up to 2 days. For extended freshness, refrigerate for up to a week and warm before serving.
Variations: Substitute strawberries with other fresh berries like blueberries or raspberries for a different flavor profile.
Tip: Tossing the chopped strawberries with a tablespoon of flour before folding them into the batter can help prevent them from sinking to the bottom during baking.