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Close-up of delicious homemade Strawberry Streusel Muffins with a golden brown streusel topping.

Strawberry Streusel Muffins

These Strawberry Streusel Muffins are bursting with fresh strawberry flavor and topped with a buttery, crumbly streusel. They are easy to make and perfect for breakfast, brunch, or a delightful dessert. Enjoy bakery-worthy results in your own kitchen with this irresistible recipe.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups diced fresh strawberries
  • 1/2 teaspoon ground cinnamon for streusel

Equipment

  • Mixing bowls
  • Whisk
  • Pastry blender or fingers
  • Measuring cups and spoons
  • 12-cup muffin tin
  • Paper liners (optional)
  • Non-stick cooking spray
  • Oven
  • Wire rack
  • Ice cream scoop (optional)
  • Wooden skewer

Method
 

  1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick cooking spray.
  2. In a medium bowl, whisk together the 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the refrigerator while you prepare the muffin batter.
  3. In a large bowl, whisk together the 2 1/2 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix! A few lumps are okay.
  6. Gently fold in the diced strawberries until they are evenly distributed throughout the batter.
  7. Fill each muffin cup about 2/3 full with the batter. Use an ice cream scoop for even filling.
  8. Sprinkle the streusel topping evenly over the top of each muffin.
  9. Bake for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached. If the streusel starts to brown too quickly, you can loosely tent the muffins with aluminum foil.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Use fresh, ripe strawberries for the best flavor. Don't overmix the batter. Use cold butter for the streusel. Adjust baking time as needed. Let muffins cool completely before storing. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. For variations, substitute other berries, add lemon zest, nuts, or chocolate chips. For gluten-free, use a gluten-free all-purpose flour blend. For vegan, substitute buttermilk with plant-based milk mixed with lemon juice or vinegar, use a flax egg, and use vegan butter substitute.