Strawberry Muffins

introduction

These strawberry muffins are soft, sweet, and quick to make. They have fresh strawberry pieces in the batter and a crumbly streusel on top. If you want a similar idea with a different fruit and a shortcake twist, try this blueberry muffin and strawberry shortcake recipe.

why make this recipe

Make these muffins when you want a simple, fresh treat. They use common ingredients and bake fast. Kids and guests usually like them. The crumb topping gives a nice crunch.

how to make Strawberry Muffins

1. Preheat the oven to 400 F and line a cupcake tin with liners.
2. Make the streusel: mix 2 tablespoons softened butter, 1/8 cup lightly packed brown sugar, and 1/4 cup all purpose flour. Use a fork or pastry cutter until crumbly.
3. In a medium bowl, whisk 2 cups all purpose flour, 3/4 cup granulated sugar, 2 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
4. In another bowl, whisk 2 eggs, 1 cup milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Stir in 1 cup sliced strawberries.
5. Pour the wet mix into the dry mix and stir until just combined. Do not overmix—small lumps are fine.
6. Fill each muffin cup about 2/3 full. Sprinkle about 1 tablespoon streusel on each muffin.
7. Bake at 400 F for 15–17 minutes, or until a muffin springs back when pressed gently.

Ingredients :

• 2 tablespoons butter (softened)
• 1/8 cup lightly packed brown sugar
• 1/4 cup all purpose flour (for streusel)
• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries

Directions :

1. Preheat oven to 400 F, and line a cupcake tin with cupcake liners.
2. Prepare the streusel crumb topping: combine flour, butter, and brown sugar. Use a pastry cutter or fork to cut the butter into the flour until crumbly.
3. In a medium sized mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
4. In a separate bowl, whisk together the wet ingredients: eggs, milk, oil, vanilla. Once combined, stir in the sliced strawberries.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. It is important to not overmix, a few lumps are okay.
6. Fill each muffin mold with batter 2/3 full. Sprinkle each muffin with streusel topping (approximately 1 tablespoon per muffin).
7. Bake at 400 F for 15-17 minutes. Or until muffins spring back like a sponge when pressed gently.

how to serve Strawberry Muffins

Serve warm or at room temperature. They are good plain or with a little butter. You can also split one and add cream cheese for a richer snack.

how to store Strawberry Muffins

Let muffins cool completely. Store in an airtight container at room temperature for 2 days. For longer storage, freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.

tips to make Strawberry Muffins

• Use fresh, firm strawberries and slice small so the batter holds shape.
• Do not overmix the batter; overmix makes muffins tough.
• Keep the oven hot at the start to help the muffins rise.
• If strawberries are very juicy, pat them dry first to avoid a wet batter.
• Measure flour by spooning into the cup and leveling; do not pack the flour.

variation (if any)

• Blueberry swap: use 1 cup blueberries instead of strawberries.
• Lemon twist: add 1 teaspoon lemon zest to the batter.
• Whole wheat: replace 1/2 cup flour with whole wheat flour for a nuttier flavor.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the batter.

Q: Can I make these dairy-free?
A: Yes. Use a plant milk and dairy-free butter in the streusel.

Q: How do I know muffins are done?
A: They are done when the top springs back when pressed and a toothpick comes out with few crumbs.

Q: Can I reduce the sugar?
A: You can lower sugar a bit, but it may change texture and flavor.

Q: Can I double the recipe?
A: Yes. Use two pans and bake one after the other or both if your oven fits them with good air flow.

Strawberry Muffins

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet strawberry muffins topped with a crumbly streusel. Perfect for a quick and delightful treat.

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Ingredients

Scale 1x2x3x

• 2 tablespoons butter (softened)
• 1/8 cup lightly packed brown sugar
• 1/4 cup all purpose flour (for streusel)
• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup sliced strawberries

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Instructions

1. Preheat the oven to 400°F and line a cupcake tin with liners.
2. To make the streusel, mix together butter, brown sugar, and flour until crumbly.
3. In a bowl, whisk together the dry ingredients: flour, granulated sugar, baking powder, and salt.
4. In another bowl, whisk together the wet ingredients: eggs, milk, vegetable oil, and vanilla. Stir in the sliced strawberries.
5. Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
6. Fill each muffin cup about 2/3 full and sprinkle with about 1 tablespoon of streusel topping.
7. Bake for 15-17 minutes, or until the muffins spring back when pressed gently.

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Notes

For fresh muffins, serve warm or at room temperature. Store in an airtight container for up to 2 days or freeze for longer storage.

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Nutrition

• Serving Size: 1 muffin
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg