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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

Close-up of a moist, halved strawberry muffin showing chunks of fresh strawberry and a sugary streusel topping.
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You will love 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

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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 milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and diced
  • 1/4 cup milk (for tossing with berries)
  • 1/2 cup all-purpose flour (for tossing with berries)
  • Optional Streusel Topping:
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the strawberries: In a small bowl, gently toss the diced fresh strawberries with 1/4 cup of flour until they are lightly coated. Set aside.
  3. Make the dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  4. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, 1/2 cup milk, and vanilla extract until combined.
  5. Combine: 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.
  6. Fold in berries: Gently fold the floured strawberries into the batter until they are evenly distributed.
  7. Prepare the streusel (if using): In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Top the muffins: Sprinkle the streusel topping evenly over the batter in each cup, if desired.
  10. Bake: Bake for 5 minutes at 400 degrees F. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Tossing the fresh strawberries in flour prevents them from sinking to the bottom of your muffins during baking.
  • For the best bakery-style dome, start your oven hot (400°F) for the first few minutes before reducing the heat.
  • If you want to try a variation, you can replace 1/2 cup of the strawberries with 1/2 cup mashed ripe banana for Strawberry Banana Muffins.

Nutrition

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