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Bakery-Style Moist Fresh Strawberry Muffins with Streusel Topping

Close-up of a moist strawberry muffin cut in half, showing bright red fruit pieces and a sugary crumb topping.
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Make incredibly moist and fluffy bakery-style strawberry muffins packed with fresh berries and topped with a crunchy cinnamon streusel. This easy recipe delivers gourmet results perfect for breakfast or a sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • 1/4 cup all-purpose flour (for coating berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the strawberries: In a medium bowl, gently toss the chopped fresh strawberries with 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins.
  4. Make the dry mixture: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  5. Make the wet mixture: In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract until combined.
  6. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for fluffy muffins.
  7. Fold in the strawberries: Gently fold the floured strawberries into the batter until evenly distributed.
  8. Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Top with streusel: Sprinkle the prepared streusel topping evenly over the batter in each cup.
  10. Bake: Bake for 18 to 22 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra juicy strawberry muffins, use slightly under-ripe berries, as they hold their shape better during mixing and baking.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • These homemade strawberry muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://cutcooktaste.com/bakery-style-moist-fresh-strawberry-muffins/