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.
Ingredients
For the Muffins:
- 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
For the Streusel Topping:
- 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
Instructions
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Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
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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.
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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.
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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.
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Fill the Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
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Top with Streusel: Sprinkle the streusel mixture generously over the tops of each muffin.
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Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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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.
Nutrition
- Serving Size: 1 muffin
- Calories: 210-240
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg