Print

Bakery-Style Moist Strawberry Muffins with Streusel Topping

A close-up of a fluffy strawberry muffin topped with golden brown streusel and a visible piece of bright red strawberry.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You will make incredibly moist, fluffy strawberry muffins that taste like they came from a bakery. This easy recipe uses fresh strawberries and includes a buttery streusel topping for the perfect sweet crunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk (or milk with 1/2 teaspoon lemon juice added)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced and tossed with 1 tablespoon flour
  • 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 Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first: In a small bowl, combine the 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside in the refrigerator while you prepare the batter.
  3. In a large bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and 3/4 cup of the granulated sugar.
  4. In a separate medium bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the flour-tossed diced strawberries.
  7. Fill the prepared muffin cups evenly, distributing the batter so each cup has a good amount of fruit. The cups should be about 3/4 full.
  8. Sprinkle the chilled streusel topping generously over the top of the batter in each cup.
  9. Bake the muffins at 400 degrees Fahrenheit for 5 minutes. This high heat helps create a beautiful dome.
  10. After 5 minutes, reduce the oven temperature to 375 degrees Fahrenheit without opening the door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Tossing the diced fresh strawberries in one tablespoon of flour before adding them to the batter helps prevent the fruit from sinking to the bottom of the muffin while baking.
  • If you use frozen strawberries, do not thaw them. Toss them in flour and add them directly to the batter.
  • For a cream cheese variation, place a small dollop of softened cream cheese (about 1 teaspoon) into the center of the batter in each cup before adding the streusel topping.
  • Buttermilk creates a tender crumb. If you do not have buttermilk, mix 1/2 teaspoon of white vinegar or lemon juice into 1/2 cup of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://kingscook.com/best-strawberry-muffins-recipe-moist-fluffy/