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Bakery-Style Moist Strawberry Muffins with Crunchy Streusel Topping

Close-up of a delicious strawberry muffins cut in half showing moist interior and streusel topping.
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Bake the best homemade strawberry muffins! These bakery-style treats are incredibly moist, fluffy, and packed with fresh strawberries. Top them with a crunchy streusel for a gourmet finish perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • For Streusel Topping: 1/2 cup all-purpose flour
  • For Streusel Topping: 1/4 cup packed brown sugar
  • For Streusel Topping: 1/4 teaspoon ground cinnamon
  • For Streusel Topping: 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the 2 cups of flour, 3/4 cup of the granulated sugar, baking powder, baking soda, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the melted butter, buttermilk, egg, and vanilla extract. This is your wet mix.
  4. Gently toss the diced fresh strawberries with 1 tablespoon of the flour mixture from the dry ingredients. This step helps prevent the berries from sinking.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine for moist strawberry muffins.
  6. Fold in the floured strawberries gently.
  7. Prepare the streusel topping: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Fill the muffin cups about two-thirds full with batter. Sprinkle the streusel topping evenly over the top of the batter in each cup.
  9. Bake at 400°F (200°C) for 5 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the center comes out clean. This two-temperature method helps achieve tall, bakery style muffins.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra sweet muffins, sprinkle the remaining 1/4 cup of granulated sugar over the tops before adding the streusel.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can find more easy baking recipes like this one on our Pinterest account.

Nutrition

Find it online: https://kitchenuser.net/strawberry-muffins-bakery-style-moist-streusel/