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An unwrapped fresh strawberry streusel muffin.

Strawberry Streusel Muffin Recipe

Course: Breakfast, Dessert, muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 18 muffins
Calories: 246kcal
Author: Becky Hardin
These fresh strawberry muffins are soft, tender, and extra sweet with a streusel topping. Made with simple ingredients and baked in 30 minutes!
Print Recipe
US Customary - Metric

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
    Whisking dry ingredients together in a glass mixing bowl.
  • Add the chopped strawberries, and toss until they are well coated.
    2 cups fresh strawberries
    Fresh chopped strawberries added to a bowl of dry ingredients.
  • In a separate medium mixing bowl, whisk the milk, vegetable oil, and eggs together.
    1 cup milk, ½ cup vegetable oil, 2 large eggs
    Wet ingredients in a glass mixing bowl.
  • Add the wet ingredients to the dry ingredients, and mix gently with a spoon until completely combined.
    Strawberry muffin batter in a glass mixing bowl.
  • Evenly distribute the batter among the 12 cups. Fill each about ⅔ of the way. Set aside.
    Strawberry-filled muffin batter in a muffin tin.
  • 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
    Streusel crumble topping.
  • Sprinkle the streusel evenly over the muffin batter.
    Muffin batter topped with streusel, in a muffin tin.
  • Bake for 17-20 minutes, or until the topping is golden and a toothpick can be inserted and come out clean.
    Baked strawberry muffins lined up on a cooling rack.

Notes

*To use frozen berries, thaw them first, then press out any moisture.
Becky's Tops Tips:
  • 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.
Storage: Store strawberry muffins 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.

Nutrition

Serving: 1muffin | Calories: 246kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 181mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 132IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg