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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

A close-up of a delicious strawberry muffin, broken open to show moist interior packed with fresh strawberries and a crumb topping.
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Bake these moist and fluffy strawberry muffins packed with fresh strawberries. This easy recipe delivers bakery-style results perfect for a quick breakfast or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • For Streusel Topping (Optional): 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first, if using: In a small bowl, mix the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the diced fresh strawberries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved streusel topping evenly over the top of the batter in each cup.
  9. Bake for 5 minutes at 400°F. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these homemade strawberry muffins!

Notes

  • To keep the strawberries from sinking, gently toss the diced fruit with 1 teaspoon of the measured flour before folding them into the batter.
  • For a cream cheese filling variation, place a small teaspoon of softened cream cheese mixture (cream cheese mixed with a little powdered sugar) into the center of the batter in each cup before topping with streusel.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.

Nutrition

Find it online: https://whiskdaily.com/strawberry-muffins-recipe-moist/