My homemade strawberry muffins are moist, tender, and so easy to make from scratch in just 30 minutes! I make these simple muffins with real, fresh strawberries, a sweet streusel topping, and a few basic baking ingredients. My kids are always excited when I pull these muffins out of the oven for a sweet breakfast or after school snack!
Fresh Strawberry Muffins with Streusel Topping
Baking up a batch of these strawberry muffins with just a few ingredients makes me feel like Super Mom. I don’t always bake from scratch, but this recipe is so easy, and the muffins pop out fresh from the oven in just half an hour. My strawberry crumble bars really got me back on the streusel topping train — it’s the simplest way to make these muffins feel extra special!
I love being able to use real strawberries for this muffin recipe when they’re in season, but frozen berries are an easy swap. These homemade muffins are definitely quick enough to whip up last-minute, but I like baking them in the evening. That way I can grab a few on my way out the door in the morning, before I drop my boys off at school.
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Strawberry Streusel Muffin Recipe
Equipment
- 2 Muffin Tin
Ingredients
For the Muffins:
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup granulated sugar
- 2 cups fresh strawberries chopped*
- 1 cup milk room temperature
- ½ cup vegetable oil
- 2 large eggs room temperature
For the Streusel Topping:
- 4 tablespoons unsalted butter melted;½ stick
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ½ cup all-purpose flour
Instructions
- Preheat oven to 350°F and line two 12-count muffin tins with paper liners. Set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and granulated sugar with a whisk.2½ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 cup granulated sugar
- Add the chopped strawberries, and toss until they are well coated.2 cups fresh strawberries
- In a separate medium mixing bowl, whisk the milk, vegetable oil, and eggs together.1 cup milk, ½ cup vegetable oil, 2 large eggs
- Add the wet ingredients to the dry ingredients, and mix gently with a spoon until completely combined.
- Evenly distribute the batter among the 12 cups. Fill each about ⅔ of the way. Set aside.
- Add all the streusel topping ingredients to a small mixing bowl, and mix with a fork until well combined.4 tablespoons unsalted butter, ⅓ cup brown sugar, ⅓ cup granulated sugar, ½ cup all-purpose flour
- Sprinkle the streusel evenly over the muffin batter.
- Bake for 17-20 minutes, or until the topping is golden and a toothpick can be inserted and come out clean.
Notes
- If you don’t have muffin liners, be sure to coat the wells with butter or non-stick spray.
- Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
- Tossing the strawberries in with the dry ingredients helps prevent them from sinking to the bottom of the batter.
- You can skip the streusel topping completely if you prefer. Sprinkling them with Turbinado sugar is a great finish too.
My Tricks for Bakery-style Muffins
I love those ultra-moist, soft, and fluffy muffins I get at local bakeries, and it only requires a couple of additional steps. Do I do this every time? No. But I like to put in a tiny bit of extra effort every once in a while to make these strawberry muffins really shine.
- Let the batter rest. Giving the muffin batter 5-15 minutes of rest time after mixing everything together helps thicken it up. This makes the muffins extra moist and tender after baking!
- Briefly raise the temperature. I pop the muffins in the oven at 400°F for the first 5 minutes, and then I drop the temperature back down to 350°F for the remainder of the bake time. This will cause the batter to rise quickly at first, creating a tall, domed shape.
How to Make Strawberry Muffins Step by Step
Prep: Gather the list of ingredients for this easy strawberry muffin recipe. Let the milk and eggs sit at room temperature while prepping. Preheat the oven to 350°F. Then line two 12-count muffin tins with paper liners, and set aside. Chop the fresh strawberries into bite-sized chunks. Fully melt the stick of butter for the streusel topping.
Combine the Dry Ingredients: In a large mixing bowl, whisk together 2½ cups of all-purpose flour, 3 teaspoons of baking powder, ½ teaspoon of baking soda, ½ teaspoon of kosher salt, and 1 cup of granulated sugar. Then toss in 2 cups of chopped fresh strawberries, and coat them in the flour mixture.
Mix the Batter: In a separate medium mixing bowl, whisk together 1 cup of milk, ½ cup of vegetable oil, and 2 large eggs. Then gently mix the wet ingredients into the dry ingredients, until well combined.
Fill the Muffin Tins: Evenly distribute the strawberry muffin batter among the wells. Fill each about ⅔ of the way — leave room for the crumble topping. The batter should be enough for about 15-18 muffins. If you only have one tin, cover the remaining batter for a second batch.
Make the Streusel Topping: In a small bowl, combine 4 tablespoons of melted unsalted butter, ⅓ cup of brown sugar, ⅓ cup of granulated sugar, and ½ cup of all-purpose flour. I find this easiest to do with a regular fork. Mix until you get a crumbly texture.
Bake the Muffins: Sprinkle the brown sugar streusel evenly over the muffin batter. Bake strawberry muffins at 350°F for 17-20 minutes; or until the topping is golden and a toothpick comes out dry (no wet batter).
Cool and Eat: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling. They need a solid 20-30 minutes to set and release steam, but they’re ready to eat after that if you want to enjoy them warm.
How to Store
Let baked strawberry muffins cool completely before storing. If any moisture gets trapped with them when stored, they will fall apart or turn soggy.
Keep them in an airtight container at room temperature for up to 4 days; in the refrigerator for up to 1 week; or in the freezer for up to 2 months.
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