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Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A close-up of a delicious, freshly baked strawberry muffin with a golden crumb topping and visible strawberry pieces.
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Make moist, fluffy strawberry muffins that taste like they came from a bakery. This easy recipe uses fresh strawberries and includes an optional crunchy streusel topping for extra flavor.

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
  • For the Streusel Topping (Optional):
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 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 flour, granulated sugar, baking powder, and salt. This is your dry mixture.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract. This is your wet mixture.
  4. Pour the wet mixture into the dry mixture. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the diced fresh strawberries. Be careful not to crush them too much.
  6. Prepare the streusel topping (if using): In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  8. If using the streusel, sprinkle the crumb topping evenly over the top of the batter in each cup.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For a bakery-style dome, you can start at 400°F for 5 minutes, then reduce the heat to 375°F (190°C) for the remainder of the baking time.
  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 flavor and texture, gently toss the diced strawberries with 1 tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want a cream cheese filling variation, place a small teaspoon of softened cream cheese in the center of the batter in each cup before topping with streusel.
  • This recipe makes about 12 standard muffins. For Strawberry Mini Muffins, reduce the baking time to 12-15 minutes.

Nutrition

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