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Bakery-Style Fresh Strawberry Muffins with Streusel Topping

A close-up of a single, golden-brown strawberry muffins topped with a generous layer of streusel crumb topping.
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Make these moist and fluffy strawberry muffins packed with fresh berries. This easy recipe delivers bakery-style results perfect for a quick breakfast or sweet snack.

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 large egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, chopped
  • 1/4 cup all-purpose flour (for tossing berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

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 medium bowl, gently toss the chopped fresh strawberries with 1/4 cup of flour. This keeps the berries from sinking to the bottom. Set aside.
  3. In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate small bowl, whisk together the egg, milk, vegetable oil, 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 for fluffy muffins.
  6. Gently fold the floured strawberries into the batter.
  7. Prepare the streusel: In a small bowl, combine 1/2 cup 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 them about two-thirds full.
  9. Sprinkle the streusel topping generously over the top of each muffin.
  10. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are 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 extra moisture, substitute Greek yogurt for the vegetable oil, using 1/2 cup yogurt instead.
  • If you prefer a stronger strawberry flavor, gently mash about 1/4 cup of the strawberries before folding them into the batter.
  • To achieve that bakery-style dome, bake at 400°F for the first 5 minutes, then reduce the oven temperature to 375°F (190°C) for the remaining bake time.

Nutrition

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