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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

Cross-section view of a crumb-topped strawberry muffin showing moist cake and bright red strawberry pieces inside.
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You will love these moist and fluffy strawberry muffins packed with fresh berries. This easy recipe delivers bakery-quality 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
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • Optional Streusel Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 2 tablespoons cold unsalted butter, cubed

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping if using: 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. Set aside.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk the melted butter, eggs, milk, 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. Overmixing develops gluten and results in tough muffins.
  6. Gently fold in the diced fresh strawberries.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. If using the streusel, sprinkle the topping evenly over the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For a bakery-style domed top, you can briefly increase the oven temperature to 425°F for the first 5 minutes of baking, then reduce it back to 400°F for the remainder of the time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, toss the diced fresh strawberries lightly in 1 tablespoon of the measured flour before folding them into the batter. This helps prevent them from sinking to the bottom.
  • If you want a cream cheese filling variation, place a small teaspoon of softened cream cheese mixture (4 oz cream cheese mixed with 2 tablespoons sugar) in the center of the batter in each cup before topping with streusel.
  • To achieve the fluffiest texture, make sure your milk and eggs are at room temperature before mixing.

Nutrition

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