These strawberry streusel muffins are a delightful combination of soft, moist muffins packed with juicy strawberries and topped with a buttery crumble. Perfect for breakfast, brunch, or an afternoon snack, they bring a touch of sweetness to any moment.

Why You’ll Love This Recipe?

These muffins are easy to make and filled with fresh strawberries for a burst of flavor in every bite. The streusel topping adds the perfect crunch, making them extra special. Plus, they store well, so you can enjoy them throughout the week!

Ingredients

Here’s what you’ll need to make these muffins:

For the Muffins:

all-purpose flour
granulated sugar
baking powder
baking soda
salt
) unsalted butter, melted
eggs
buttermilk (or milk with 1 tsp lemon juice)
vanilla extract
fresh strawberries, diced
For the Streusel Topping:

all-purpose flour
granulated sugar
unsalted butter, melted
cinnamon
For the Optional Glaze:

powdered sugar
milk or lemon juice

Mixing the Muffin Batter

Preheat your oven to 375°F and line a muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, and sugar. In another bowl, whisk the melted butter, eggs, milk, and vanilla. Gradually combine the wet and dry ingredients, stirring gently. Fold in the diced strawberries.

Making the Streusel Topping

In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork or your fingers until the mixture forms small crumbs.

Baking the Muffins

Fill each muffin cup about two-thirds full with batter. Sprinkle the streusel mixture evenly on top of each muffin. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let them cool before serving.

Expert Tips and Tricks

Use fresh, ripe strawberries for the best flavor.
Don’t overmix the batter—this keeps the muffins light and fluffy.
Sprinkle extra streusel for a crispier topping.

Recipe Variations and Possible Substitutions

Swap strawberries for blueberries or raspberries for a different flavor.
Use almond extract instead of vanilla for a nutty twist.
Substitute half of the all-purpose flour with whole wheat flour for added fiber.

Serving and Pairing Suggestions

These muffins pair wonderfully with a cup of coffee, tea, or a cold glass of milk. For an extra treat, serve them warm with a pat of butter or a drizzle of honey.

Storage and Reheating Tips

Store muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. To reheat, microwave for 10-15 seconds.

FAQs

Can I use frozen strawberries? Yes! Just be sure to thaw and pat them dry before adding them to the batter.

How do I keep the streusel from sinking? Make sure the batter is thick enough to support the topping and don’t press the streusel down.

Can I make these muffins dairy-free? Yes! Swap the butter for coconut oil and use a dairy-free milk alternative.

Why are my muffins dense? Overmixing the batter can make muffins dense. Stir until just combined for the best texture.

Conclusion

Strawberry streusel muffins are a simple, delicious treat that’s easy to whip up any time. With their soft texture, sweet strawberries, and crunchy topping, they’ll quickly become a favorite in your kitchen!

Strawberry Streusel Muffins

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 12–16 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Strawberry Streusel Muffins are soft, moist, and bursting with juicy strawberries in every bite. Topped with a buttery, crumbly streusel, they make the perfect breakfast treat or afternoon snack. Serve them warm with a drizzle of glaze or a pat of butter!

Instructions

Preheat Oven: Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
Make Streusel: In a small bowl, mix flour, sugar, cinnamon, and melted butter until crumbly. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla.
Combine: Gradually add wet ingredients to dry ingredients, mixing gently. Fold in diced strawberries.
Fill Muffin Cups: Divide batter evenly into muffin cups, filling each about ¾ full.
Add Streusel: Sprinkle the prepared streusel evenly over each muffin.
Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Glaze: Let muffins cool for 10 minutes. If using, drizzle with glaze before serving.

Notes

Use fresh or frozen strawberries, but if using frozen, don’t thaw to avoid excess moisture.
For extra moisture, add ¼ cup sour cream or Greek yogurt.
Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg