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Strawberry Streusel Muffins

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.

Ingredients

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For the Streusel Topping:

  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1/4 cup all-purpose flour

For the Muffins:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups fresh strawberries, chopped

Instructions

  1. 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.

  2. 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.

  3. 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.

Nutrition

Find it online: https://cookedbyandy.com/strawberry-streusel-muffins/