How do you make streusel topping for muffins?

Making a streusel topping is easy! Simply mix flour, sugar, and a pinch of cinnamon. Then cut in cold butter until the mixture resembles crumbs. Sprinkle it over your muffin batter before baking for that perfect crumbly finish.

Can you use frozen strawberries in streusel muffins?

Yes, you can use frozen strawberries. Just make sure to thaw and drain them well before incorporating them into the batter to avoid excess moisture that could affect the texture of your muffins.

What is the best way to add strawberries to muffins?

For the best result, gently fold fresh, ripe strawberries into the batter. This helps maintain their shape and ensures even distribution throughout the muffins.

Why are my strawberry muffins soggy?

Soggy muffins can result from overmixing the batter or using overly wet ingredients. Ensure your strawberries are dry and avoid overmixing to keep your muffins fluffy and tender.

How long do strawberry streusel muffins last?

When stored in an airtight container at room temperature, these muffins stay fresh for about 2-3 days. For longer storage, you can refrigerate them for up to a week or freeze them for a month.

Strawberry Streusel Muffins – Moist, Fluffy & Flavorful

Description

These strawberry streusel muffins offer a warm kitchen aroma and blissful taste that combines sweet strawberries and buttery crumbs for a nostalgic and delightful treat.

Ingredients

Scale

1 ¼ cups all-purpose flour
⅔ cup white sugar
1 ½ tsp baking powder
½ tsp salt
2 cups strawberries, cut into small pieces
½ cup milk, at room temperature
1 large egg, beaten, at room temperature
1 tsp vanilla extract
¼ cup vegetable oil

For the streusel topping:

¼ cup cold salted butter
5 tbsp all-purpose flour
¼ cup white sugar
⅛ tsp cinnamon

Instructions

Preheat oven to 425°F and line a muffin pan with 9 liners.
In a large bowl, whisk flour, sugar, baking powder, and salt.
Set aside ½ cup strawberries, mix remaining into the flour mixture.
Add milk, egg, vanilla, and oil. Stir until flour disappears. Don’t overmix.
Fill muffin cups almost to the top, add reserved strawberries on each.
In another bowl, whisk streusel flour, sugar, and cinnamon.
Cut in butter to form crumbs. Sprinkle over muffins.
Bake at 425°F for 5 mins, reduce to 350°F, bake 15–18 mins more.
Cool on a rack before serving.

Notes

Use fresh, ripe strawberries for optimal flavor and moisture.
Don’t overmix for light and fluffy muffins.
Allow cooling for the best texture and taste.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250 kcal
Sugar: 18 g
Sodium: 220 mg
Fat: 11 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg

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