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Ultimate Bakery-Style Strawberry Muffins with Brown Sugar Streusel Topping

A close-up of a fresh strawberry muffin with a thick, sugary crumb topping, featuring visible pieces of bright red strawberry.
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Make moist, bakery-style strawberry muffins topped with a crunchy brown sugar streusel. This reliable recipe uses fresh berries for the best flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons 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
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/2 cup brown sugar, packed (for topping)
  • 1/4 cup all-purpose flour (for topping)
  • 1/4 teaspoon ground cinnamon (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, combine the brown sugar, 1/4 cup flour, and cinnamon. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the muffin batter: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the chopped strawberries.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. Sprinkle the reserved streusel topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use fresh strawberries. If you use frozen, do not thaw them; toss them lightly in one tablespoon of flour before folding them into the batter to prevent sinking.
  • To achieve a perfect crunchy streusel topping, make sure the butter you use for the topping is very cold.
  • If you want taller, bakery-style muffins, fill the liners right to the top and bake at 400 degrees F for the first 5 minutes before reducing the temperature to 375 degrees F for the remaining bake time.

Nutrition

Find it online: https://kingscook.com/strawberry-muffins-with-crumb-topping/