Description
Sweet strawberry streusel muffins blend classic comfort with fruity freshness, creating a delightful morning treat. Buttery crumble topping and juicy berries promise pure breakfast bliss for muffin enthusiasts seeking homemade satisfaction.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 1 1/2 cups (225 grams) fresh strawberries, diced
- 2 large eggs
- 1/2 cup (115 grams) unsalted butter, melted
Wet Ingredients:
- 1/2 cup (120 milliliters) buttermilk (or milk with 1 teaspoon lemon juice)
- 1 teaspoon vanilla extract
Leavening and Seasoning Ingredients:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping:
- 1/2 cup (65 grams) all-purpose flour
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (55 grams) unsalted butter, melted
- 1/2 teaspoon cinnamon
Optional Glaze:
- 1/2 cup (60 grams) powdered sugar
- 1 tablespoon milk or lemon juice
Instructions
- Warm the kitchen oven to 375°F and prepare a muffin tin with protective paper liners or a light butter coating.
- Create a delectable streusel topping by blending flour, sugar, ground cinnamon, and melted butter until achieving a delicate, crumbly texture. Reserve this mixture for later application.
- In a medium mixing vessel, thoroughly combine the dry ingredients – flour, granulated sugar, leavening agents, and salt – using a whisk to eliminate potential lumps.
- Separately whisk together the liquid components: melted butter, fresh eggs, tangy buttermilk, and aromatic vanilla extract until smoothly integrated.
- Gently fold the liquid mixture into the dry ingredients, maintaining a light touch to prevent overmixing. Carefully incorporate chopped fresh strawberries throughout the batter.
- Distribute the muffin mixture evenly across the prepared tin, filling each compartment approximately three-quarters full to allow proper rising.
- Generously scatter the prepared streusel across the surface of each unbaked muffin, ensuring complete coverage.
- Transfer the muffin tin to the preheated oven and bake for 18-22 minutes, monitoring until a slender testing skewer emerges clean when inserted into the center of a muffin.
- Allow the freshly baked muffins to rest and slightly cool for 10 minutes. Optional: Embellish with a delicate glaze drizzle before serving.
Notes
- Prevent strawberries from sinking by tossing them lightly in flour before folding into the batter, ensuring even distribution throughout the muffins.
- Boost moisture by using room temperature ingredients, which blend more smoothly and create a softer, more tender muffin texture.
- Customize the recipe by swapping strawberries with other seasonal berries like blueberries or raspberries for year-round enjoyment.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 202
- Sugar: 14 g
- Sodium: 159 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 37 mg