This post may contain affiliate links. Please see disclosure policy here.
This bakery style muffin is full of fresh strawberry goodness and topped with a crunchy streusel topping these strawberry muffins are the perfect way to start the morning.
Why You’ll Love This Recipe!
- Thanks to the streusel topping these strawberry muffins are the perfect combination of a muffin and a piece of coffee cake. The muffin is tender and soft on the inside with a crunchy topping.
- The addition of almond extract to this muffin is perfect! But, if you aren’t an almond fan, go ahead and substitute in vanilla extract.
- I hope this will become one of your favorite muffin recipes too.
Ingredients Needed
- Butter. I use salted butter but if using unsalted butter, add in 1/4 tsp more salt.
- Sugar. Granulated sugar for muffins and you will need brown sugar for streusel topping. You can also use all brown sugar in the muffins if you prefer.
- Eggs
- Vanilla Extract and Almond Extract. Can use all vanilla extract if you prefer.
- Baking Powder
- Salt
- Flour. I prefer unbleached all purpose flour
- Milk. I like to use whole milk or you can also use whipping cream
- Strawberries. Fresh strawberries work best.
How to Make Strawberry Muffins Recipe
- Preheat oven to 425 degrees F.
- In a large bowl, melt butter in the microwave or in a saucepan on the stovetop. Add in sugar with melted butter and stir to combine.
- Whisk in eggs, extract and milk. Mix until well combined.
- Add in flour, salt and baking powder and strawberries into wet ingredients. Stir just until combined.
- In a small bowl, combine streusel topping ingredients until they form a wet sand consistency.
- Line muffin tin with paper liners. Fill muffin cups to the top.
- Sprinkle with streusel topping.
- Bake strawberry muffins for 5 minutes at 425 degrees F. and then lower oven temperature to 350 degrees F. and bake for 20-25 minutes or until cupcakes are set and baked through. Insert a toothpick to check.
Tips from Leigh Anne
- For light and fluffy strawberry muffins be sure your milk and butter are room temperature. Your butter is melted, but allow it to cool off a bit before adding in the other ingredients.
- Don’t over mix your batter. Stir just until the dry ingredients are incorporated. This helps prevent tough muffins.
- For these muffins I always use a liner otherwise they are very difficult to remove from the muffin tin. The strawberries make the muffin very soft.
How to Get A Tall Muffin Top
- Make sure your batter is thick.
- Fill your muffin tin to the top. Use a muffin scoop to evenly fill them.
- Bake the muffin at a higher temperature for five minutes (425 degrees F) and then lower temperature to 350 degrees F. The higher temperature pushes the muffin up.
Frequently Asked Questions
Do I need to refrigerate strawberry muffins?
These muffins can be refrigerated but they don’t need to be. They can be kept in an airtight container at room temperature.
Can I freeze muffins?
Muffins can be stored in the freezer for up to 3 months. Place in an airtight container or a freezer bags. Thaw at room temperature. Rewarm in the microwave or in a conventional oven wrapped in foil at 350°F 10 to 15 minutes. The streusel topping may melt into the muffin.
Can I use different kind of berries.
Yes! You can use any kind of berry such as raspberries or blueberries. I prefer using fresh berries rather than frozen.
Try these other muffins recipes we love:
Be sure and follow me over on You Tube for weekly cooking demos.
Strawberry Muffins
his bakery style muffin is full of fresh strawberry goodness and topped with a crunchy streusel topping these strawberry muffins are the perfect way to start the morning.
Prep:10 minutes
Cook:30 minutes
Total:40 minutes
Ingredients
- 1/2 cup butter, salted melted
- 1 cup sugar
- 2 eggs
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3 tsp baking powder
- 1/2 tsp salt
- 2 cups flour unbleached all purpose
- 1/2 cup milk or whipping cream
- 1 1/4 cup strawberries diced small
Streusel Topping
- 1/4 cup butter
- 2/3 cup brown sugar
- 1/3 cup flour
Instructions
- Preheat oven to 425 degrees F.
- Melt butter in a bowl in the microwave or in a saucepan on the stovetop. Add in sugar and stir to combine.
- Add in eggs, extract and milk. Mix until just combined.
- Add in flour, salt and baking powder and strawberries. Stir just until combined.
- In a small bowl, combine streusel topping ingredients until they form a wet sand consistency.
- Line muffin tin with cupcake liners. Fill muffin cups to the top.
- Sprinkle with streusel topping.
- Bake for 5 minutes at 425 degrees F. and then lower oven temperature to 350 degrees F. and bake for 20-25 minutes or until cupcakes are set and baked through.
Tips & Notes:
- For a light and fluffy muffin be sure your milk and butter are room temperature. Your butter is melted, but allow it to cool off a bit before adding in the other ingredients.
- Don’t over mix your batter. Stir just until the dry ingredients are incorporated. This helps prevent tough muffins.
- For these muffins I always use a liner otherwise they are very difficult to remove from the muffin tin. The strawberries make the muffin very soft.
Recommended Products
Nutrition Facts:
Calories: 324kcal (16%) Carbohydrates: 49g (16%) Protein: 4g (8%) Fat: 13g (20%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 59mg (20%) Sodium: 208mg (9%) Potassium: 196mg (6%) Fiber: 1g (4%) Sugar: 30g (33%) Vitamin A: 412IU (8%) Vitamin C: 9mg (11%) Calcium: 80mg (8%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Mar says
I followed the recipe exactly and it was the best muffin recipe I’ve ever made! So moist and fresh tasting. Thank you for the recipe!
Leigh Anne Wilkes says
Love hearing that – thanks for letting me know!
shayna says
I like to stop by and say thank you for all these great recipes periodically! I have strawberries and love a great streusel topping. Trying these today!
Deb says
Just a follow-up, since I did indeed make these muffins today! I followed the recipe exactly, but my only question was the butter for the topping. It mentions the butter for the batter should be melted and cooled, but I wasn’t sure about the butter for the topping, so I ended up put everything for the streusel in a bowl with the butter still chilled from the fridge. In hindsight, I guess I should’ve let the butter come to room temp, but I’d already made the batter by then, so I stuck the bowl with the streusel ingredients in the microwave for 10 seconds and that ended up being just enough to soften the butter enough to mix with the sugar and flour.
The batter filled all 12 cups right to the top and then some, so I just piled on the topping and hoped for the best! While admittedly mine weren’t as pretty as yours, nor as high, they still came out absolutely delicious! Thanks for another great recipe! I’ve enjoyed your recipes for years.
Deb says
Just got big two packs of strawberries, so your recipe in my inbox was perfect timing! Can’t wait to try them. They look absolutely delicious!