Print

Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A close-up of a single, freshly baked strawberry muffins topped with a golden brown streusel crumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make moist and fluffy bakery-style strawberry muffins packed with fresh strawberries. This easy recipe is perfect for a quick breakfast or sweet snack.

Ingredients

Scale
  • 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 and cooled
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • For Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed 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: In a small bowl, mix the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine for fluffy muffins.
  6. Fold in strawberries: Gently fold in the diced fresh strawberries.
  7. Fill muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  8. Top with streusel: Sprinkle the prepared streusel topping evenly over the batter in each cup.
  9. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. For extra dome height, you can briefly increase the oven temperature to 425°F for the first 5 minutes of baking, then reduce it back to 400°F for the remainder of the time.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results and fluffiest texture, gently toss the diced strawberries with 1 tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you prefer a cream cheese filling, place a small teaspoon of softened cream cheese mixture (cream cheese mixed with a little powdered sugar) in the center of the batter in each cup before adding the streusel topping.
  • This recipe makes great Strawberry Mini Muffins; adjust baking time down by about 5-7 minutes.

Nutrition

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