Description
Delightful freshly baked strawberry muffins with a crunchy streusel topping, perfect for breakfast or a special treat.
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
- 1/4 cup milk (for tossing with berries)
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup packed light brown sugar (for streusel)
- 1/4 teaspoon ground cinnamon (for streusel)
- 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)
Instructions
- Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin with paper liners or grease.
- Prepare the strawberries by tossing them gently with 1/4 cup of milk and set aside.
- Make the streusel by combining flour, brown sugar, and cinnamon, then cut in cold butter until crumbly. Chill in the refrigerator.
- Whisk together flour, granulated sugar, baking powder, and salt in a large bowl.
- In another bowl, whisk melted butter, eggs, 1/2 cup of milk, and vanilla until blended.
- Pour the wet mixture into the dry ingredients and mix gently until just combined.
- Fold in the strawberries being careful to not overmix.
- Divide the muffin batter among the cups, filling about two-thirds full.
- Sprinkle the chilled streusel topping evenly over the batter in each cup.
- Bake for about 18-20 minutes or until a toothpick comes out clean from the center.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Use fresh strawberries for the best flavor. Avoid overmixing the batter for light muffins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg