Strawberry Streusel Muffins

Deliciously warm muffins featuring juicy strawberries and a buttery streusel topping, perfect for breakfast or dessert.

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 210 kcal

2 cups all-purpose flour Substitute half with whole wheat for more fiber.
3/4 cup granulated sugar Can swap with coconut sugar for a deeper flavor.
2 teaspoons baking powder Helps muffins rise.
1/2 teaspoon baking soda Important for browning and texture.
1/2 teaspoon fine sea salt Balances the sweetness.
2 large eggs, room temperature Adds richness.
3/4 cup buttermilk Can replace with yogurt plus milk.
1/3 cup melted, cooled butter Use coconut oil for dairy-free.
1 teaspoon pure vanilla extract Enhances strawberry flavor.
1 1/2 cups diced fresh strawberries Use ripe and juicy; frozen works if drained.

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with liners or grease lightly.
Make the streusel: In a bowl, combine brown sugar, flour, cinnamon, and salt. Cut in cold butter until coarse crumbs form. Set in fridge to keep cold.
Whisk dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk eggs, buttermilk, melted butter, and vanilla until smooth. Optionally, add lemon zest.
Combine gently: Pour wet mix into dry ingredients and fold just until combined. Small streaks of flour are okay.
Fold in strawberries gently to avoid breaking them.
Fill muffin tins, filling about three-quarters full, and sprinkle with streusel.

Bake for 18-22 minutes, until tops are golden and a toothpick comes out with a few moist crumbs.
Cool muffins in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

For a festive twist, add a lemon glaze. To make it healthier, replace half the butter with applesauce.

Keyword Baked Goods, Brunch, Comfort Food, Muffins, Strawberry Muffins