Get the Recipe: Strawberry Muffins
Strawberry muffins are moist, soft and topped with delicious cinnamon streusel. The fresh strawberries had a punch of fruity flavor.
Ingredients
Streusel topping
- 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
Strawberry muffins
- 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 (200 grams) diced strawberries
- 2 Tablespoons all purpose flour to toss berries in
Instructions
- 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.
Notes
Store strawberry muffins in an airtight container at room temperature for up to 3 days.
Freeze strawberry muffins in an airtight container for up to 1 week.
Serving: 1muffin, Calories: 313kcal, Carbohydrates: 42g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 121mg, Potassium: 160mg, Fiber: 1g, Sugar: 20g, Vitamin A: 464IU, Vitamin C: 9mg, Calcium: 64mg, Iron: 2mg