These strawberry muffins are soft, moist and loaded with strawberry flavor. The streusel topping brings a delightful crunch and touch of indulgence, making them ideal for brunch spreads, lunchboxes, or cozy weekend baking.
There are two secrets to making the very best strawberry muffins every time. First, don’t over mix the batter. This will ensure a tender crumb. Second, toss the berries with a bit of flour before folding them into the batter. The flour coating will help the berries stay in place, rather than sink to the bottom, and will also help absorb extra juice, thus preventing soggy pockets near the berries.
This recipe makes 12-15 muffins. If you prefer a smaller batch, don’t worry! Muffin batter freezes well for about 2 months. Simply line your muffin tin with paper liners and fill with batter. Then freeze the whole tray until batter is solid. Next pop out the frozen batter cups and store them in an airtight container or freezer bag. When ready to bake, place the frozen batter cups back into a muffin tin, bake directly from frozen, and add 5-7 minutes to the bake time below.
Need some other easy breakfast ideas? Try our Buttermilk Biscuits, Simple Vanilla Scones, Easy Egg Cups, Coffee Cake, or Sausage & Egg Casserole. Enjoy!