Bakery-Style Strawberry Streusel Muffins
Delicious Bakery-Style Strawberry Streusel Muffins with a crackly top and tender crumb, perfect for busy breakfasts and brunches.
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar Brings depth to the batter
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk Can substitute with yogurt thinned with milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, diced Frozen strawberries can be used, just thaw and drain
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold, cubed Keep it cold for best texture
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl combine 1/2 cup of flour, 1/4 cup granulated sugar, 2 tablespoons brown sugar, and cinnamon; cut in 1/4 cup cold butter until the mixture resembles coarse crumbs to make the streusel.
- In a large bowl whisk together 2 cups of flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt.
- In another bowl whisk together buttermilk, melted butter, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
- Gently fold in the diced strawberries.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the streusel topping generously over each muffin.
Baking
- Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don't panic if the batter looks lumpy; less mixing means tender muffins. If strawberries are juicy, toss them with a teaspoon of flour to avoid sinking. For batch cooking, freeze cooled muffins in a single layer, then bag them. Reheat from frozen for 30 seconds in the microwave or 10 minutes in a 350°F oven.