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Bakery-Style Moist Strawberry Muffins with Crunchy Streusel Topping

Close-up of a moist strawberry muffin topped with golden streusel and visible baked strawberries.
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You want bakery-quality muffins at home. This recipe delivers incredibly moist and fluffy strawberry muffins packed with fresh berries and topped with a buttery, crunchy streusel. It is an easy recipe perfect for a quick breakfast or brunch treat.

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
  • 1 large egg, room temperature
  • 1/2 cup whole milk or buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 cup granulated sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first. In a small bowl, combine the 1/2 cup flour, brown sugar, granulated sugar, and cinnamon for the streusel. Cut in the 3 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. In a separate medium bowl, whisk together the melted butter, egg, 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 for tender crumb muffins.
  6. Gently fold in the chopped fresh strawberries. Be careful not to crush the berries too much.
  7. Fill the prepared muffin cups about two-thirds full with batter.
  8. Remove the streusel from the refrigerator and sprinkle it evenly over the tops of the batter in each cup.
  9. Bake at 400 degrees Fahrenheit for 5 minutes. This high heat helps create a nice dome top.
  10. Reduce the oven temperature to 375 degrees Fahrenheit without opening the oven door. Continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use buttermilk instead of regular milk in the batter.
  • Toss your chopped strawberries lightly in one teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins.
  • If you prefer a glaze over streusel, skip the streusel ingredients and top the cooled muffins with a simple glaze made from 1 cup powdered sugar mixed with 2 tablespoons of lemon juice or milk.

Nutrition

Find it online: https://rosatasty.com/strawberry-muffins-moist-bakery-style-streusel/