Name: Strawberry Streusel Muffins: The Sweetest Way to Start Your Day
Prep time: 15 min
Cook time: PT-483407H15M53S
Total time: PT-483407H15M53S
Cuisine: American (Classic Muffins)
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 cup unsalted butter, melted; 1/2 cup buttermilk (or whole milk); 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, chopped; 1/3 cup all-purpose flour; 1/4 cup granulated sugar; 1/4 cup brown sugar, packed; 1/4 teaspoon ground cinnamon; 1/4 cup unsalted butter, cold and cubed; Pinch of salt

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There’s something magical about a freshly baked muffin, especially when it’s packed with sweet, juicy strawberries and topped with a crunchy, buttery streusel. These Strawberry Streusel Muffins are the kind of treat you’ll want to bake every weekend. Perfect for breakfast, brunch, or even a mid-afternoon snack, they’re a delicious balance of light, fluffy muffin with the perfect amount of sweetness and texture. Trust me, once you make these, they’ll become a regular in your baking routine.

Why You’ll Love This Recipe?

These Strawberry Streusel Muffins are everything you want in a muffin—soft, moist, and bursting with fresh strawberries in every bite. The best part? The streusel topping! It adds a perfect crunch and an extra hint of sweetness that makes these muffins irresistible. Plus, they’re easy to make, so you don’t have to be an expert baker to enjoy these delicious treats. Whether you’re baking for a crowd or just treating yourself, these muffins will never disappoint.

Ingredients

(I’ll give you a quick overview of the main ingredients here, and you can find the full list of ingredients further down.)

Fresh strawberries (of course, the star of the show!)
All-purpose flour (the base of the muffin)
Sugar (both for the muffin batter and the streusel topping)
Baking powder (to give the muffins that fluffy rise)
Butter (for richness and flavor)
Eggs (for structure)
Vanilla extract (adds depth of flavor)
Milk (helps create that tender crumb)

For the full ingredient list, be sure to check the recipe below!

Directions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. You don’t want to skip this step, as it ensures the muffins bake evenly and don’t stick to the pan. Also, get your strawberries ready—wash, hull, and chop them into small pieces so they’re ready to go when you need them.

Step 2: Make the Muffin Batter

In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. In another bowl, whisk the eggs, melted butter, milk, and vanilla extract until smooth. Gradually add the wet ingredients into the dry ingredients and mix until just combined—be careful not to overmix. The batter should be thick, but don’t worry if it’s a little lumpy!

Step 3: Fold in the Strawberries

Gently fold the chopped strawberries into the muffin batter. You want to do this carefully so that the berries don’t get crushed and release too much juice. The goal is to keep those beautiful strawberry pieces intact so you get bursts of berry goodness in each bite.

Step 4: Prepare the Streusel Topping

In a small bowl, combine flour, sugar, and butter for the streusel. Use a fork or your fingers to work the butter into the dry ingredients until you get a crumbly texture. If you like your streusel extra crunchy, you can add a little more sugar or even some oats to give it more texture.

Step 5: Fill the Muffin Tin and Add Streusel

Spoon the muffin batter into the muffin tin, filling each cup about two-thirds full. Then, sprinkle the streusel topping generously over each muffin. This will give them that lovely, golden, crunchy top that’s so irresistible.

Step 6: Bake

Pop the muffins into the oven and bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean (except for a few crumbs). Keep an eye on them after about 18 minutes, as oven times can vary. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Expert Tips and Tricks

Don’t overmix the batter—mix until the dry ingredients are just incorporated. Overmixing can make your muffins dense.
Use fresh strawberries for the best flavor, but frozen strawberries will work too—just make sure to thaw and drain them first to avoid too much liquid in your batter.
For an extra special touch, you can drizzle a simple glaze made from powdered sugar and milk over the muffins once they’ve cooled. It’s optional, but it adds a nice sweet finish!

Recipe Variations and Possible Substitutions

Add lemon zest for a refreshing citrus twist that pairs beautifully with the strawberries.
Swap out strawberries for raspberries or blueberries if you’re craving a different fruit.
Make them dairy-free by using a dairy-free butter and almond or oat milk in place of regular milk.
For extra crunch, you can add chopped nuts like almonds or walnuts to the streusel topping.

Serving and Pairing Suggestions

These Strawberry Streusel Muffins are perfect on their own with a cup of coffee or tea, but they also pair wonderfully with a dollop of whipped cream or a side of yogurt for a more filling breakfast. You can even serve them at brunch alongside some scrambled eggs or avocado toast for a fun, sweet-and-savory combo. If you’re hosting a brunch, these muffins will definitely be the star of the show!

Storage and Reheating Tips

Store any leftover muffins in an airtight container at room temperature for up to 2-3 days. If you want to keep them fresh longer, you can store them in the fridge for up to a week. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven for a few minutes to bring back that fresh-baked taste.

4 FAQs

Can I use frozen strawberries? Yes, you can! Just make sure to thaw and drain them first to avoid excess moisture in the muffins.
Can I make these muffins ahead of time? Absolutely! These muffins store really well and actually taste even better the next day after the flavors have had time to meld.
Can I add other fruits to the batter? You sure can! Blueberries, raspberries, or even peaches would work beautifully in this recipe.
How do I know when the muffins are done? The best way to check is by inserting a toothpick into the center of one of the muffins. If it comes out clean (or with just a few crumbs), they’re done!

Conclusion

These Strawberry Streusel Muffins are a perfect blend of sweet, juicy strawberries and a crisp, buttery streusel topping that takes them to the next level. Whether you’re making them for a special occasion or just because you deserve a treat, these muffins will never disappoint. They’re simple to make, incredibly flavorful, and guaranteed to be a hit with anyone who tries them. So grab your ingredients, preheat the oven, and get ready to bake up something special!

Strawberry Streusel Muffins: The Sweetest Way to Start Your Day

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Author: Emily
Prep Time: 15 minutes
Cook Time: 18-22 minutes
Total Time: 35-40 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack, Dessert
Method: Baked, Muffins
Cuisine: American (Classic Muffins)
Diet: Vegetarian

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Description

These Strawberry Streusel Muffins are light, fluffy, and bursting with fresh strawberry flavor. Topped with a sweet, buttery streusel topping, they make the perfect treat for breakfast or a snack. With a delicate crumb and a delightful crunch from the streusel, these muffins are sure to become a favorite.

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
Make the Streusel Topping: In a small bowl, combine the flour, sugar, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or fork to work it into the flour mixture until it resembles coarse crumbs. Set aside.
Prepare the Muffins: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix. Gently fold in the chopped strawberries.
Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
Top with Streusel: Sprinkle the streusel mixture generously over the tops of each muffin.
Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can use frozen strawberries if fresh are not available. Just be sure to chop them while frozen and don’t thaw them before adding to the batter to prevent excess moisture.
For a richer flavor, add a tablespoon of lemon zest to the batter.
If you prefer a lighter muffin, you can substitute half of the all-purpose flour with whole wheat flour.