Strawberry Streusel Muffins
Warm, tender muffins topped with a crunchy streusel made with strawberries, perfect for breakfast or a sweet treat.
Ingredients
Muffin Batter
- 2 cups all-purpose flour Substitute half whole wheat for a heartier bite
- 3/4 cup granulated sugar Use coconut sugar for a slightly caramel note
- 2 teaspoons baking powder Leavens for fluffy muffins
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg Room temperature, or use a flax egg for a vegan option
- 1 cup buttermilk Substitute with 1 cup milk plus 1 tablespoon lemon juice
- 1/3 cup melted unsalted butter Cooled for moistness, can use neutral oil for dairy-free
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh strawberries Hulled and chopped, frozen can work; do not thaw
Streusel Topping
- 1/2 cup brown sugar
- 1/3 cup cold unsalted butter Cubed
- 3/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- a pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Make the streusel: In a small bowl, combine brown sugar, flour, cinnamon, and salt. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs. Set aside.
- Whisk dry ingredients: In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Whisk wet ingredients: In another bowl, beat the egg with buttermilk, melted butter, and vanilla until combined. Pour into dry ingredients and fold gently—do not overmix.
- Fold in strawberries: Gently fold the chopped strawberries into the batter.
- Portion and top: Spoon batter into prepared cups, filling about three-quarters full. Generously sprinkle streusel over each muffin.
- Bake: Place in the oven and bake for 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
Store in an airtight container for up to 2 days. For freezing, freeze cooled muffins individually, then transfer to a bag for up to 3 months. Reheat in a 350°F oven for 10–12 minutes.