These bakery style strawberry muffins are sweet, moist and topped with a delicious streusel topping. A perfect way to use up those strawberries your recently picked 😉
These strawberry muffins are perfect! Every bite is packed full of the perfect strawberry bite! The strawberries keep the muffins moist and are a delicious to eat for breakfast, brunch of as a mid-afternoon snack. The streusel topping is optional, but I wouldn’t skip it. It’s probably my favourite part of the muffin, it provides a good crunch and balances the muffin out. Whether you are looking to bring something this long weekend to a BBQ or need a workday snack this is a great option!
18 servings / 15 mins prep time / 35 mins total time
½ cup salted butter
¾ cup sugar
1 tsp vanilla extract
2 tsp baking powder
2 cups flour
½ cup milk
2 cups strawberries, diced
¼ cup butter softened
½ cup brown sugar
½ cup sugar
½ cup flour
½ tsp cinnamon
Start by making the strawberry muffin batter. Preheat the oven to 375°F and line a muffin tin.
In a bowl, combine the butter and sugar until creamy and pale in colour. Add the eggs and vanilla and mix until just combined.
Add the flour and baking powder stir until just combined. Some lumps are okay, you don’t want to over mix or it will turn out dense. Add the milk and mix until combined.
Add the strawberries and fold carefully. Scoop the batter into the lined muffin tin, filling each about ¾ full.
For the streusel topping, in a small bowl combine the butter and both sugars. Add the flour and cinnamon and mixed until you have a nice crumb.
Sprinkle the streusel evenly over the tops of the muffin batter.
Bake for about 16-18 minutes, or until an inserted toothpick comes out clean.