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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

A close-up view of a halved strawberry muffin showing the moist interior and bright red fruit, topped with a golden crumb topping. These are amazing strawberry muffins.
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Bake these moist and fluffy fresh strawberry muffins for a perfect breakfast or snack. This easy recipe delivers bakery-style results quickly.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons 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 Optional Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light 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 for the muffin batter.
  3. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined.
  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 diced fresh strawberries.
  6. If making the streusel topping: 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, sprinkle the streusel 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 comes out clean. For bakery-style domed tops, you can start at 400°F for 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep the muffins moist, gently toss the diced strawberries with one tablespoon of the measured flour before folding them into the batter. This helps prevent the fruit from sinking.
  • For a cream cheese filling variation, place a small teaspoon of softened cream cheese mixture (cream cheese mixed with a little sugar) into the center of the batter in each cup before baking.
  • If you prefer banana inclusion, substitute 1/2 cup of the milk with 1/2 cup of mashed ripe banana.

Nutrition

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