Description
Bake 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
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 and cooled slightly
- 2 large eggs, room temperature
- 1/2 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, hulled and diced
- 1/4 cup all-purpose flour (for dusting berries)
- Optional Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons brown sugar, packed
- 1 tablespoon granulated sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- Prepare the strawberries: In a small bowl, gently toss the diced fresh strawberries with 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins. Set aside.
- Make the streusel (if using): In a separate small bowl, combine the streusel flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Place the streusel in the refrigerator while you prepare the batter.
- Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups of flour, 3/4 cup granulated sugar, baking powder, and salt.
- Make the wet ingredients: In a medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well combined.
- Combine wet and dry: 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.
- Fold in berries: Gently fold the floured strawberries into the batter until they are evenly distributed.
- Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Top with streusel: Sprinkle the chilled streusel mixture evenly over the tops of the batter in each cup.
- Bake: Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. For bakery-style domed tops, avoid opening the oven door during the first 10 minutes of baking.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best flavor and texture, use fresh, ripe strawberries. If your strawberries are very large, dice them smaller.
- To achieve those tall, bakery-style tops, start the baking process at a higher temperature (400°F) before reducing it.
- If you skip the streusel, you can sprinkle the tops with coarse sugar before baking for a nice crunch.
- You can substitute half of the fresh strawberries with mashed ripe banana for a Strawberry Banana Muffin variation.
- Prep Time: 15 min
- Cook Time: 23 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 55