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Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A close-up of a freshly baked strawberry muffin with a golden crumb topping and visible pieces of bright red strawberry.
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You can make moist, fluffy strawberry muffins that taste like they came from a bakery. This easy recipe uses fresh strawberries and includes an optional buttery streusel topping for extra crunch.

Ingredients

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  • 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
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1/2 cup all-purpose flour (for coating strawberries)
  • Streusel Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed 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 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula just until combined. Do not overmix; a few lumps are fine.
  5. Gently toss the diced fresh strawberries with the 1/2 cup of flour set aside for coating. This prevents them from sinking to the bottom of the muffins.
  6. Fold the coated strawberries into the batter gently.
  7. Prepare the streusel topping (if using): In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Sprinkle the streusel topping evenly over the batter in each cup.
  10. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For taller, bakery-style domed tops, bake at 400°F for the first 5 minutes, then reduce the oven temperature to 375°F (190°C) for the remaining baking time.
  • If you prefer cream cheese filling, place a small spoonful of softened cream cheese in the center of the batter in each cup before baking.
  • You can substitute half of the fresh strawberries with mashed ripe banana for a strawberry banana muffin variation.

Nutrition

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