Strawberry muffins and moist, soft and topped with delicious cinnamon streusel. The fresh strawberries had a punch of fruity flavor.
Strawberry muffins are the perfect use for fresh strawberries you may have sitting around in the summer time. Just chop some up, throw them in the muffin batter and you have strawberry muffins in no time! The streusel topping adds a little extra sweetness and flavor.
Why you should make this recipe: If you have a bunch of fresh strawberries, this is the perfect way to incorporate them into a simple baking recipe. These muffins are so easy to make and have strawberry bits in every bite. Plus, the streusel topping is irresistible.
How to make strawberry muffins
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- Prepare streusel: Whisk together the flour, brown sugar, sugar and cinnamon. Add melted butter and stir until small clumps form. Set aside.
- Make muffin batter: Whisk together flour, baking powder and salt. Set aside. In a separate bowl, whisk together sugar and melted butter, mix in eggs, then add milk, sour cream and vanilla. Mix until combined, then stir in the flour mixture. Toss diced strawberries in 2 tablespoons flour, then fold into muffin batter.
- Bake muffins: Transfer muffin batter to prepared pan, then sprinkle streusel on top. Bake muffins for 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for a couple minutes before transferring to a wire rack to cool completely.
Strawberry muffins are so easy to make, but there are a few tips for success. To start, weigh your ingredients with a kitchen scale for accurate measuring. After washing the strawberries and dicing them, pat the berries dry with a kitchen cloth or paper towel. This will prevent the muffins from becoming gummy. Make the streusel first and set it aside. It’s good to let the streusel dry out a little bit while you make the muffin batter. Finally, turn the muffins on their side when cooling in the pan. To quote Mary Berry, “Nobody likes a soggy bottom!”
Frequently Asked Questions
Yes. Defrost the strawberries slightly and chop them. Pat dry with a towel, then toss in flour before adding to the muffin batter.
No, strawberry muffins may be kept in an airtight container at room temperature for up to 5 days.
Yes, once the muffins have cooled, place them in an airtight container and freeze for up to 1 month. Defrost in the refrigerator before serving.
This happens if the strawberries are wet. I suggest patting them drying with a clean towel before tossing in flour and mixing into the batter.
Strawberry desserts are perfect for summer. I suggest you try my strawberry shortcake recipe with fresh whipped cream and sweet biscuits. Strawberries pair well with rhubarb in this strawberry rhubarb crisp. You can also sprinkle fresh strawberries in the center of these strawberry oatmeal bars.
If you love strawberries in everything, these muffins are for you. They have strawberry bits in every bite, which go perfectly with the sweet streusel topping. Strawberry muffins make the perfect treat for the kids’ lunch boxes, but are a good grab-n-go snack too! If you enjoyed this recipe, leave a comment below and tag @ifyougiveablondeakitchen on social media.
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- 2 Tablespoon (25 g) granulated sugar
- ½ teaspoon ground cinnamon, optional
- ¼ cup (56 g) unsalted butter, melted and slightly cooled
- 1 ¾ cups (218 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g or 1 stick) unsalted butter, melted and slightly cooled
- ½ cup (120 g) sour cream or yogurt, room temperature
- ¼ cup (60 ml) milk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cups diced strawberries
- 2 Tablespoons all purpose flour to toss berries in
- Preheat oven to 400° F. Line a standard muffin tin with paper liners. Set aside.
- Prepare the streusel. In a small bowl, use a fork to whisk the flour, brown sugar, sugar and cinnamon together. Add the melted butter and stir until clumps form. Place the bowl aside while preparing the muffin batter.
- In a large bowl, whisk together 1 ¾ cup flour, baking powder and salt. Set aside.
- In a medium bowl, combine sugar and melted butter. Whisk vigorously until butter is absorbed, about 1 minute. Add eggs and mix until combined. Add sour cream, milk and vanilla. Whisk again until all ingredients are thoroughly incorporated.
- Pour wet ingredients over dry ingredients. Stir just until combined making sure to scrape the bottom of the bowl. Toss diced strawberries with 2 Tablespoons flour until coated, then gently fold the strawberries into the muffin batter (avoid overmixing).
- Scoop batter into prepared muffin tin (I like to use an ice cream scoop for this). Fill until about 3/4 quarters full. Batter should distribute evenly among a dozen liners. Divide the streusel among the muffins (use all the streusel).
- Bake muffins at 400° F for 18 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely before consuming. Be sure not to leave muffins in the pan for more than 5 minutes as the bottoms will get soggy.