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Bakery-Style Fresh Strawberry Muffins with Streusel Topping

Three homemade strawberry muffins topped with a generous brown sugar streusel sitting on a white plate.
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You can bake these moist and fluffy bakery-style strawberry muffins using fresh strawberries. This easy recipe includes an optional buttery streusel topping for extra crunch. They are perfect for a quick breakfast or a 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 slightly cooled
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • For the Streusel Topping:
  • 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 standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. This is the dry mix.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined. This is the wet mix.
  4. 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 makes muffins tough.
  5. Gently fold in the diced fresh strawberries.
  6. Prepare the streusel topping (if using): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Sprinkle the streusel topping evenly over the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For a bakery-style dome, you can start at 400°F for 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep the fresh strawberries from sinking to the bottom, gently toss them with one tablespoon of the flour mixture before folding them into the batter.
  • For the fluffiest texture, make sure your eggs and milk are at room temperature before mixing.
  • These homemade strawberry muffins freeze well. Cool them completely, place them in an airtight container, and freeze for up to three months. Thaw on the counter before serving.

Nutrition

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