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Bakery-Style Moist Strawberry Muffins with Streusel Topping

A close-up of a delicious strawberry muffin topped with a whole strawberry and golden streusel crumb topping.
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Make moist, fluffy, bakery-style strawberry muffins from scratch using fresh strawberries and a simple 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
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • For the Streusel: 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 degrees F (200 degrees 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 for the muffins.
  3. In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped fresh strawberries.
  6. Prepare the streusel: 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.
  7. Spoon the batter evenly into the prepared muffin cups, filling them about two-thirds full.
  8. Sprinkle the streusel topping generously over the top of each muffin.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, toss the chopped strawberries lightly in one tablespoon of the measured flour before folding them into the batter.
  • To achieve a bakery-style dome, fill the muffin cups completely full, almost to the top edge.
  • If you do not have fresh strawberries, frozen (do not thaw) can be substituted.

Nutrition

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