Description
Deliciously soft and moist muffins bursting with fresh strawberries and topped with a buttery streusel, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 large eggs
- 1 and 1/2 cups fresh strawberries, diced
- 1/2 tsp ground cinnamon (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/4 cup all-purpose flour (for streusel)
- 3 tbsp cold butter, cubed (for streusel)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix melted butter, buttermilk, vanilla extract, and eggs until well combined.
- Pour the wet ingredients into the dry and stir until just combined. Gently fold in the diced strawberries.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- To make the streusel topping, mix flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbly.
- Sprinkle the streusel mixture evenly over the muffin batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- You can use frozen strawberries, but thaw and drain them before using.
- Don’t overmix the batter to keep the muffins tender.
- Try adding a pinch of lemon zest for added brightness.