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Bakery-Style Moist Fresh Strawberry Muffins with Streusel Topping

A close-up, sunlit shot of a single strawberry muffin topped with brown sugar streusel, sitting on a small plate.
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Make moist, fluffy strawberry muffins with a bakery-style domed top using fresh strawberries. This easy recipe is perfect for breakfast or a 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 milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1/4 cup all-purpose flour (for coating berries)
  • Streusel Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

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: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the strawberries: In a separate small bowl, toss the diced fresh strawberries with 1/4 cup of flour. This helps prevent them from sinking to the bottom of the muffins.
  4. Make the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a medium bowl, whisk together the melted butter, milk, 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.
  7. Fold in the strawberries: Gently fold the floured strawberries into the batter until they are evenly distributed.
  8. Fill the muffin cups: Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  9. Add the topping: Sprinkle the prepared streusel topping evenly over the batter in each cup.
  10. Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. For extra dome height, you can briefly increase the heat to 425°F for the first 5 minutes of baking.
  11. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, avoid overmixing the batter once the wet and dry ingredients combine.
  • If you are planning your weekly meals, these muffins are a great addition to your meal planning for quick breakfasts.
  • If you want a tangier flavor, substitute 1/4 cup of the milk with plain Greek yogurt.

Nutrition

Find it online: https://www.unfoldrecipes.com/strawberry-muffins-recipe-moist-fresh/