Strawberry Streusel Muffins
Delicious Strawberry Streusel Muffins featuring a crunchy topping and tender crumb, perfect for breakfast, brunch, or as a sweet snack.
Ingredients
Muffin Base
- 2 cups all-purpose flour Can substitute 1 cup whole wheat and 1 cup all-purpose for more fiber.
- 3/4 cup granulated sugar Can substitute coconut sugar or 1/2 cup honey.
- 2 teaspoons baking powder For a light rise.
- 1/2 teaspoon baking soda Helps with tenderness.
- 1/2 teaspoon fine salt Enhances sweetness.
- 2 large eggs, room temperature Bind and enrich the crumb.
- 1 cup plain Greek yogurt or buttermilk Adds moisture and tang; use dairy-free yogurt for a vegan option.
- 1/3 cup melted butter or neutral oil Butter gives richness; oil keeps muffins extra moist.
- 1 1/2 cups fresh strawberries, hulled and diced Frozen strawberries can work; do not thaw.
Streusel Topping
- 1 cup streusel topping Combine 1/2 cup brown sugar, 1/3 cup cold butter diced, 3/4 cup all-purpose flour, 1 teaspoon ground cinnamon — rub until crumbly.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Make the streusel: In a small bowl, combine brown sugar, flour, and cinnamon. Cut in cold butter with a fork until pea-sized crumbs form. Chill in the fridge while you mix the batter.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and granulated sugar.
- In another bowl, beat eggs with Greek yogurt and melted butter until smooth.
- Stir the wet mixture into the dry ingredients just until combined — small lumps are okay.
- Fold in strawberries gently so the batter stays airy.
- Fill muffin cups 3/4 full and sprinkle generously with streusel. Press a few extra crumbs on top.
Baking
- Bake for 18 to 22 minutes, rotating halfway through, until tops are golden and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For a gluten-free option, swap a 1:1 GF flour blend and add a teaspoon of xanthan gum if your blend lacks binding agents. For less sugar, reduce the muffin sugar to 1/2 cup and make the streusel lighter.