Description
Strawberry streusel muffins are moist, easy to make, and delicious. A fluffy muffin filled with strawberries and topped with a crumb topping.
Ingredients
Scale
- 1 1/4 cups all purpose flour
- 2/3 cup white sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups strawberries, cut into small pieces
- 1/2 cup milk, room temperature
- 1 large egg, room temperature and beaten
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup cold salted butter
- 5 tablespoons all purpose flour
- 1/4 cup white sugar
- 1/8 teaspoon cinnamon
Instructions
- Preheat oven to 425°F and line a muffin pan with 9 muffin cups.
- In a large bowl whisk together flour, sugar, baking powder, and salt.
- Set aside 1/2 cup strawberries and fold remaining strawberries into dry mixture.
- Add milk, beaten egg, vanilla extract, and vegetable oil. Mix just until flour streaks are gone.
- Fill muffin tins almost full and top with reserved strawberries.
- In a medium bowl whisk together flour, sugar, and cinnamon for streusel.
- Cut in cold butter using a fork or pastry cutter until crumbly.
- Sprinkle streusel topping over each muffin.
- Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake 15 to 18 minutes until a toothpick comes out clean.
- Let muffins cool fully in the pan before removing.
Notes
- Spoon and level flour instead of scooping directly from the container.
- Beat the egg in a separate bowl before adding to batter.
- Do not overmix the batter to keep muffins soft.
- Start baking at high temperature to create tall muffin tops.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American, Canadian
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg