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Bakery-Style Fresh Strawberry Muffins with Optional Streusel Topping

A close-up of a golden, crumb-topped strawberry muffin showing bright red fruit baked inside.
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Bake these moist and fluffy strawberry muffins packed with fresh strawberries. This easy recipe delivers bakery-style results perfect for a quick breakfast or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • For Streusel Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 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 flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, combine the melted butter, egg, milk, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the diced fresh strawberries.
  6. If making the streusel, combine the streusel flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. If using the streusel, sprinkle an even layer over the top of the batter in each cup.
  9. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. For bakery-style domed tops, you can start at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining bake time.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To keep the strawberries from sinking to the bottom, lightly toss the diced fruit with 1 teaspoon of the measured flour before folding them into the batter.
  • For a tangier flavor, substitute 1/4 cup of the milk with plain Greek yogurt. This helps create a moist texture.
  • If you want to try a variation, replace 1/2 cup of the strawberries with 1 mashed ripe banana for Strawberry Banana Muffins.

Nutrition

Find it online: https://savoryskies.com/easy-strawberry-muffins-recipe/