Description
Warm, buttery muffins filled with fresh strawberries and topped with a crumbly streusel, perfect for breakfast or as a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 large egg, room temperature
- 3/4 cup buttermilk
- 1/3 cup melted unsalted butter, cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups diced fresh strawberries
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar, packed (for streusel)
- 1/4 cup cold unsalted butter, cubed (for streusel)
- Pinch of cinnamon (optional, for streusel)
Instructions
- Preheat the oven to 375°F (190°C).
- Line a 12-cup muffin tin with liners or grease the cups.
- Whisk together the dry ingredients in a large bowl.
- In another bowl, whisk the egg, buttermilk, melted butter, and vanilla until smooth.
- Fold the wet into the dry just until combined.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups.
- Make the streusel by rubbing the cold butter into the flour and brown sugar.
- Top each muffin generously with streusel.
- Bake for 18–22 minutes until golden.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For a healthier option, reduce sugar and add honey. Use gluten-free flour for gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
Keywords: strawberry muffins, breakfast muffins, streusel muffins