Description
Make moist and fluffy muffins using fresh strawberries. This recipe includes an optional streusel topping for a bakery-quality treat perfect for breakfast or a snack.
Ingredients
Scale
- 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
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- For Streusel Topping: 1/4 cup all-purpose flour
- For Streusel Topping: 1/4 cup packed brown sugar
- For Streusel Topping: 2 tablespoons cold butter, cut into small pieces
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk the melted butter, egg, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chopped fresh strawberries.
- Prepare the streusel: In a small bowl, combine the streusel flour and brown sugar. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full.
- Sprinkle the streusel topping over the batter in each cup.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra fluffy muffins, toss the chopped strawberries lightly in 1 teaspoon of flour before folding them into the batter. This helps prevent them from sinking.
- If you prefer a cream cheese filling, place a small teaspoon of softened cream cheese in the center of the batter in each cup before adding the streusel.
- You can substitute half of the fresh strawberries with mashed ripe banana for a strawberry banana muffin variation.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 4
- Cholesterol: 35