Go Back

Strawberry Streusel Muffins

Deliciously warm and crumbly muffins topped with a cinnamon-sugar streusel, perfect for breakfast or a festive treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 2 cups all-purpose flour Substitute half with whole wheat for a nuttier bite.
  • 1 cup granulated sugar Can use coconut sugar for a deeper flavor.
  • 2 teaspoons baking powder For light lift.
  • 1/2 teaspoon baking soda Helps with browning and texture.
  • 1/2 teaspoon salt Enhances sweetness and flavor.
  • 1 teaspoon ground cinnamon In the batter for warmth.
  • 1 cup buttermilk Or use 1 cup milk plus 1 tablespoon lemon juice for a quick substitute.
  • 1/3 cup melted butter Can use neutral oil for a dairy-free option.
  • 1 large egg A flax egg works for vegan swaps.
  • 1 teaspoon vanilla extract Brings everything together.
  • 1 1/2 cups diced fresh strawberries Frozen works if thawed and patted dry.
Streusel Topping
  • 1/2 cup brown sugar
  • 1/3 cup cold butter, cubed Rubbed into the flour mixture.
  • 3/4 cup flour
  • 1 teaspoon cinnamon

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease the wells.
  2. In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together the buttermilk, melted butter, egg, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined. Gently fold in the diced strawberries.
  5. Make the streusel by rubbing cold butter into the brown sugar, flour, and cinnamon until crumbly.
  6. Divide the batter between the 12 muffin cups, filling each about two-thirds full, and sprinkle a generous pinch of streusel over each muffin.
  7. Bake for 18 to 22 minutes, rotating halfway, until tops are golden and a toothpick comes out with a few moist crumbs.
  8. Let the muffins rest in the tin for 5 minutes before transferring them to a rack.

Notes

For best taste, serve warm with butter or mascarpone. Muffins can be adapted for mini sizes or healthier options with ingredient swaps.