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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

A close-up view of a strawberry muffins cut in half showing the moist interior, cream cheese swirl, and streusel topping.
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Whip up these easy strawberry muffins in just 30 minutes for a perfect breakfast or snack! They are moist, fluffy, and packed with fresh strawberries, finished with an optional crunchy streusel topping.

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
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • For Streusel Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first, 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. Set aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups of 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 until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the diced fresh strawberries. Be careful not to mash them.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. If using the streusel, sprinkle the chilled topping evenly over 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 bakery-style domed tops, you can start at 400°F for 5 minutes, then reduce the heat to 375°F (190°C) for the remaining baking time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your homemade strawberry muffins!

Notes

  • For the best flavor and texture, use fresh, ripe strawberries.
  • To prevent the strawberries from sinking to the bottom, gently toss them in one tablespoon of the measured flour before folding them into the batter.
  • This recipe works well for making Strawberry Mini Muffins; adjust baking time accordingly.

Nutrition

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