Strawberry Muffins

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 CupsCoffee Cake, or Sausage & Egg Casserole. Enjoy!

Strawberry Muffins

Ingredients

  • 2 cups (280 g) flour, plus 2 Tablespoons (15 g) more for tossing with berries
  • 2 teaspoons (6 g) baking powder
  • 3/4 teaspoon (3 g) salt
  • 1 1/2 cup (210 g) fresh diced strawberries (about 12-15 strawberries)
  • 1/2 cup (118 mL) milk
  • 1 teaspoon (4 g) vanilla
  • 1 teaspoon (4 g) lemon juice
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup (160 g) sugar
  • 2 eggs, whisked

 

For Streusel Topping:

  • 1/2 cup (44 g) oats
  • 1/2 cup (110 g) light brown sugar
  • 1/4 cup (31 g) flour
  • 3 Tablespoons (42 g) unsalted butter, melted
  • Pinch of salt

 

For Glaze:

  • 1 cup (120 g) confectioners’ sugar
  • 2 Tablespoons (30 mL) whole buttermilk

Instructions

  1. Preheat oven to 375 degrees F. Line a 12-cup muffin tin with parchment liners. In a medium bowl, whisk together 2 cups flour with baking powder and salt; set aside. In a small cup, mix milk with lemon juice and vanilla; set aside. In a small bowl, toss strawberries with 2 Tablespoons flour; set aside.
  2. In the bowl of stand mixer, cream butter and sugar for 1 minute. Scrape down the sides with a spatula. Add eggs and mix again until well-combined.
  3. Add dry ingredients and milk to butter mixture and mix again, just to combine. (Do not overmix.) Fold in strawberries with a rubber spatula.
  4. Using the same bowl you used for the dry ingredients, mix together oats, brown sugar, flour, and salt. Add melted butter and stir with a fork or your hands until you have a crumbly topping.
  5. Scoop batter into 12 muffin cups, filling each about 3/4 full. Add streusel to the top of each muffin, pressing gently into the muffin batter to help the streusel stay in place. Bake until toothpick inserted into the center comes out clean, about 25-30 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining batter and streusel to make 3 more muffins.
  6. While muffins are cooling, make glaze. In a small bowl, mix together confectioners’ sugar and buttermilk until the glaze has a smooth consistency, Adjust with more sugar if too thin, or more buttermilk if too thick. Drizzle glaze over each muffin with a spoon or fork.

*I use affiliate links for my favorite products. If you click and purchase, I may receive a small commission at no extra cost to you. Thanks so much for helping me keep this website up and running!

Share With A Friend

Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

Contact

Watch & Cook With Me!

Leave a Reply

Your email address will not be published. Required fields are marked *

Marie Saba

From My Kitchen To Yours