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Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A single, golden brown strawberry muffin with a generous crumb topping, featuring visible pieces of bright red strawberry.
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You will love these moist and fluffy strawberry muffins packed with fresh berries and topped with a buttery streusel. This easy recipe brings bakery flavor right to your kitchen for a perfect breakfast or 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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1/4 cup milk (for tossing with berries)
  • 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 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the strawberries: In a small bowl, gently toss the diced fresh strawberries with 1/4 cup of milk. Set aside. This helps prevent the berries from sinking.
  3. Make the streusel topping: In a separate small bowl, combine the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Place this mixture in the refrigerator while you prepare the batter.
  4. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups of flour, granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a medium bowl, whisk together the melted butter, eggs, 1/2 cup milk, and vanilla extract until combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  7. Fold in berries: Gently fold the milk-coated strawberries into the batter until they are evenly distributed.
  8. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Top the muffins: Remove the streusel from the refrigerator and sprinkle it evenly over the tops of the batter in each cup.
  10. Bake: Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these homemade strawberry muffins!

Notes

  • For a bakery-style dome, fill the muffin cups slightly higher than usual, almost to the top edge.
  • If you prefer a variation without streusel, you can sprinkle the tops with coarse sugar before baking for a nice crunch.
  • If fresh strawberries are not available, you can substitute with 1 1/2 cups of frozen strawberries, but do not thaw them before adding to the batter.

Nutrition

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