I finally perfected Strawberry Muffins With Streusel Topping by keeping the berries suspended in the batter and creating a streusel that stays in place, and I’m sharing the tiny trick that made it work.

Jump to Recipe

I love when a few simple pantry items and diced fresh strawberries turn into something that stops you mid morning coffee. My Strawberry Muffins With Streusel Topping surprise people more than you’d think, because they look ordinary until that crunchy crumb shows up.

I keep saying theyre my secret for office treats, partly cause these Easy Delicious Muffins vanish fast, partly because the texture is weirdly perfect — moist crumb, little fruit pockets, and a streusel that snaps. I cant promise you wont eat three before lunch, but I will say they make people ask for seconds without even meaning to.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: mostly carbs, gives structure and tender crumb but low fiber.
Granulated sugar: pure sweetness, adds calories, little nutrition, caramelizes for golden tops.
Strawberries: fresh berries give bright acidity sweetness fiber and a lovely fruity bite.
Buttermilk: tangy moisture reacts with leaveners for lift makes the crumb soft.
Egg: binds ingredients adds some protein and richness helps structure and rise.
Vegetable oil: keeps muffins tender and moist neutral flavor lets strawberries shine.
Butter for streusel: cold butter makes crumbly streusel adds buttery richness and crisp top.
Brown sugar streusel: brown sugar gives deeper caramel notes pairs great with cinnamon.

Ingredient Quantities

2 cups all purpose flour (about 240 g)

3/4 cup granulated sugar (150 g)

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg room temp

1/3 cup vegetable oil

1 cup buttermilk (or milk)

1 teaspoon vanilla extract

1 to 1 1/4 cups diced fresh strawberries (about 150-170 g)

1/3 cup packed brown sugar (for streusel)

1/3 cup all purpose flour (for streusel)

1/4 cup cold unsalted butter, cubed (for streusel)

1/2 teaspoon ground cinnamon (optional, for streusel)

Pinch of salt (for streusel)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.

2. In a large bowl whisk together 2 cups all purpose flour (about 240 g), 3/4 cup granulated sugar (150 g), 2 teaspoons baking powder and 1/2 teaspoon salt.

3. In another bowl beat 1 large egg (room temp) with 1/3 cup vegetable oil, 1 cup buttermilk (or milk) and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and stir gently just until combined, don’t overmix, a few lumps are fine.

5. Toss 1 to 1 1/4 cups diced fresh strawberries (about 150-170 g) with a teaspoon of the flour from the dry mix if you want to keep them from sinking and bleeding, then fold them into the batter very gently.

6. Make the streusel: in a small bowl mix 1/3 cup packed brown sugar, 1/3 cup all purpose flour, 1/2 teaspoon ground cinnamon (optional) and a pinch of salt. Cut in 1/4 cup cold unsalted butter, cubed, with a fork or your fingers until you have coarse crumbs.

7. Divide batter among the muffin cups, filling each about 3/4 full, then sprinkle the streusel evenly on top, press lightly so it sticks.

8. Bake for 18 to 22 minutes until tops are golden and a toothpick inserted in the center comes out with moist crumbs not raw batter, rotate pan halfway if your oven has hot spots.

9. Let muffins cool in the tin 5 to 10 minutes, then transfer to a rack to cool more. Store airtight up to 2 days or freeze for longer, rewarm briefly before serving if you like.

Equipment Needed

1. 12 cup muffin tin (or two smaller tins)
2. Paper liners or nonstick spray
3. Large mixing bowl
4. Medium bowl for the wet ingredients
5. Measuring cups and measuring spoons
6. Whisk and a wooden spoon or silicone spatula for folding (don’t overmix)
7. Small bowl and pastry cutter or fork to make the streusel
8. Cooling rack and toothpick or cake tester for checking doneness

FAQ

Q: Can I use frozen strawberries? A: Yes, you can, but thaw them first, drain really well and pat dry. Toss the diced berries with a tablespoon of flour so they don’t dump all their juice into the batter and sink to the bottom.

Q: How do I keep the muffins from getting soggy? A: Don’t overmix the batter, fold the fruit in gently, and use the flour-toss trick on the berries. Also make sure your buttermilk isn’t overly thin, and bake right away once mixed. Paper liners can hold moisture, so try unlined tins if you want a crisper bottom.

Q: Can I swap the vegetable oil for something else? A: Yep. Melted butter works 1 for 1 and gives more flavor, but it’ll be a bit denser. You can also use yogurt or sour cream in place of some or all of the buttermilk to make them richer. If you use applesauce to cut oil, expect a moister, cake like muffin.

Q: How do I know when the muffins are done? A: Tops should be golden and a toothpick in the center comes out with a few moist crumbs, not wet batter. Typical bake time is about 18 to 22 minutes at 375 F, but ovens vary so watch the color.

Q: Can I make the streusel ahead or freeze the muffins? A: Yes. Streusel can be made and refrigerated for a few days, or frozen for longer. Baked muffins freeze great for up to 3 months—wrap tight or put in a freezer bag. Reheat in the microwave for 20 to 30 seconds or warm in a 325 F oven for 8 to 12 minutes to revive the topping.

Q: Any tips for extra crunchy streusel? A: Use cold cubed butter and press it into the dry streusel mix with fingertips until coarse clumps form, then sprinkle on right before baking. If it softens after cooling, pop the muffins back in the oven for a few minutes to crisp the topping again.

Strawberry Streusel Muffins Recipe Substitutions and Variations

Buttermilk: make 1 cup by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk, let sit 5 minutes. Or thin plain yogurt with a little milk (about 3/4 cup yogurt + 1/4 cup milk) for similar tang.
All purpose flour: swap 1:1 with whole wheat pastry flour for a nuttier, slightly denser muffin, or use a 1:1 gluten free all purpose flour blend if you need GF (results vary by blend).
Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or replace with unsweetened applesauce 1:1 to cut fat (muffins will be a tad more moist and less tender).
Fresh strawberries: use frozen diced strawberries in the same amount, toss them briefly in a tablespoon of flour so they don’t all sink, or swap in blueberries or raspberries 1:1 for a different berry twist.

Pro Tips

1. Weigh your flour or at least spoon and level it instead of scooping, otherwise your muffins will come out dense and heavy, trust me its a big difference.

2. Pat the berries dry with a paper towel, then toss them in a teaspoon of cornstarch instead of flour, this helps stop bleeding and soggy pockets without coating them so much they get gummy.

3. Freeze the streusel butter for 10 minutes then grate it with a box grater or pulse quickly in a food processor, you get fluffier, pebble like crumbs that stay crisp on top.

4. Use an ice cream scoop to portion batter so every muffin bakes the same, and if you want extra rise put the filled pan in the fridge for 10 minutes before baking to let the butter firm up a bit.

5. Brighten the flavor with a little lemon zest or a tablespoon of sour cream in the batter, dont add too much but that tiny bit makes the muffins taste fresher and less sweet.

Strawberry Streusel Muffins Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I finally perfected Strawberry Muffins With Streusel Topping by keeping the berries suspended in the batter and creating a streusel that stays in place, and I'm sharing the tiny trick that made it work.

Servings

servings

Calories

262

kcal

Equipment: 1. 12 cup muffin tin (or two smaller tins)
2. Paper liners or nonstick spray
3. Large mixing bowl
4. Medium bowl for the wet ingredients
5. Measuring cups and measuring spoons
6. Whisk and a wooden spoon or silicone spatula for folding (don’t overmix)
7. Small bowl and pastry cutter or fork to make the streusel
8. Cooling rack and toothpick or cake tester for checking doneness

Ingredients

2 cups all purpose flour (about 240 g)
3/4 cup granulated sugar (150 g)
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg room temp
1/3 cup vegetable oil
1 cup buttermilk (or milk)
1 teaspoon vanilla extract
1 to 1 1/4 cups diced fresh strawberries (about 150-170 g)
1/3 cup packed brown sugar (for streusel)
1/3 cup all purpose flour (for streusel)
1/4 cup cold unsalted butter, cubed (for streusel)
1/2 teaspoon ground cinnamon (optional, for streusel)
Pinch of salt (for streusel)

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with nonstick spray.
In a large bowl whisk together 2 cups all purpose flour (about 240 g), 3/4 cup granulated sugar (150 g), 2 teaspoons baking powder and 1/2 teaspoon salt.
In another bowl beat 1 large egg (room temp) with 1/3 cup vegetable oil, 1 cup buttermilk (or milk) and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and stir gently just until combined, don’t overmix, a few lumps are fine.
Toss 1 to 1 1/4 cups diced fresh strawberries (about 150-170 g) with a teaspoon of the flour from the dry mix if you want to keep them from sinking and bleeding, then fold them into the batter very gently.
Make the streusel: in a small bowl mix 1/3 cup packed brown sugar, 1/3 cup all purpose flour, 1/2 teaspoon ground cinnamon (optional) and a pinch of salt. Cut in 1/4 cup cold unsalted butter, cubed, with a fork or your fingers until you have coarse crumbs.
Divide batter among the muffin cups, filling each about 3/4 full, then sprinkle the streusel evenly on top, press lightly so it sticks.
Bake for 18 to 22 minutes until tops are golden and a toothpick inserted in the center comes out with moist crumbs not raw batter, rotate pan halfway if your oven has hot spots.
Let muffins cool in the tin 5 to 10 minutes, then transfer to a rack to cool more. Store airtight up to 2 days or freeze for longer, rewarm briefly before serving if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.