Strawberry Muffin Recipe

Delicious bakery style Strawberry Muffins made with fresh berries and a quick and easy buttery crumb streusel topping. Enjoy these treats for breakfast or dessert with a hot pot of fresh coffee.

Course breakfast/dessert

Cuisine American

Keyword how do you make strawberry muffins, how to make strawberry muffins, strawberry muffin recipe, strawberry muffins recipe

Prep Time 20

Cook Time 25

Servings muffins

Calories 346kcal

Author Beth Pierce

Ingredients

Crumb Topping

1 cup all purpose flour
½ cup brown sugar
3 tablespoon granulated sugar
1 ½ teaspoons ground cinnamon
5 tablespoons butter melted

Strawberry Muffins

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter softened
¾ cup granulated sugar
2 large eggs room temperature
½ cup buttermilk
1 ½ teaspoons vanilla extract
2 ¼ cups finely chopped strawberries

Instructions

Preheat oven to 400 degrees. Line 12 count standard muffin pan with baking cups.
In a medium bowl, whisk together flour, brown sugar, granulated sugar, and ground cinnamon. Drizzle in the melted butter stirring with a fork, just until combined and crumbs form.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a stand or hand mixer on medium speed, cream the butter and sugar until pale, light, and fluffy.
Turn the mixture to stir. Add the eggs one at a time, mixing just until incorporated. Add the buttermilk and flour mixture in increments, alternating between the two, mixing just until combined. Mix in the vanilla. Scrape down the bowl and beaters when needed. Gently fold in the strawberries.
Divide the batter evenly between the muffin cups. Spoon the crumb topping over the batter, dividing evenly. Bake for 5 minutes, then reduce the oven to 375 and bake for an additional 18-22 minutes or until a toothpick inserted in the center comes out clean.

Notes

Make and store the crumb topping in an airtight container in the fridge up to a day in advance.
Make your own buttermilk by mixing 1/2 cup of milk with 1 1/2 teaspoons of lemon juice. Let it sit for 5 minutes, then proceed with the rest of the recipe.
These muffins are equally delicious, with blueberries and raspberries. Try adding a few chocolate chips to the batter for an over-the-top taste treat.
Use paper liners in your muffin tin, so you don't have to grease the pan. With liners, the muffins will never stick, the pan is easier to wash, and the muffins stay somewhat protected in their own little package. I really like the unbleached chlorine-free baking cups.

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