Craving a delightful treat that perfectly combines the juicy sweetness of strawberries with the satisfying crunch of a streusel topping? Look no further than this delicious strawberry muffin recipe! These mouthwatering muffins boast a fluffy, bakery-style texture that will transport you to dessert heaven. Plus, we’ll let you in on a little secret: resting the batter for 30 minutes ensures a tall and beautifully risen muffin. So, let’s dive into this irresistible recipe that will have everyone asking for seconds!
What’s a streusel topping?
A streusel topping is a delicious crumbly mixture that is sprinkled on top of various baked goods, adding a delightful texture and flavor. It typically consists of a combination of flour, sugar, butter, and sometimes spices or nuts. When baked, the streusel topping forms a crisp and golden layer that contrasts beautifully with the softness of muffins, cakes, pies, and other treats. It adds a touch of sweetness and an enticing crunch, elevating any baked good to a whole new level of deliciousness. Whether you’re a fan of the classic streusel or prefer variations with oats or spices, this versatile topping is sure to enhance your favorite baked creations.
Can I use blueberries instead of strawberries in the muffin?
Absolutely! Blueberries make an excellent substitution for strawberries in this muffin recipe.
Strawberry Muffins with Streusel Topping
Ingredients
Strawberry Muffins:
- 2 cups all purpose flour - 240 grams
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup softened butter - 113 grams
- 1 cup granulated sugar - 200 grams
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
- 2 cups chopped strawberries - 300 grams
- 1 tablespoon lemon zest, about the zest of 1 lemon
Streusel Topping:
- ⅓ cup all purpose flour - 40 grams
- pinch of salt
- 2 tablespoons granulated sugar - 25 grams
- 2 tablespoons light brown sugar - 25 grams
- 1½ tablespoon unsalted butter, melted and cooled - 21 grams
Instructions
- In a medium bowl, whisk together flour, salt and baking powder.2 cups all purpose flour, ½ teaspoon salt, 2 teaspoons baking powder
- In a large mixing bowl, add in butter, sugars and lemon zest. With the paddle attachment, start beating on medium high for about 3 minutes (scrape the bowl with a spatula half way through) until light and fluffy.½ cup softened butter, 1 cup granulated sugar, 1 tablespoon lemon zest, about the zest of 1 lemon
- Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.2 large eggs, at room temperature, 1 teaspoon vanilla extract
- Mix in the dry ingredients in 3 parts, alternating with milk. This means, adding one third of the dry ingredients, mixing a little bit until incorporated, then adding half of the milk and mixing until combined. Then, add another one third of the dry ingredients, mix, add the rest of the milk, mix, and finally add the last part of the dry ingredients. So, we start and finish with the dry ingredients. Do not over-mix.½ cup whole milk
- Fold in the strawberries. Then cover the bowl and refrigerate for 30 minutes.2 cups chopped strawberries
- In the meantime, preheat the oven to 400℉, line a 12-cup muffin pan with papers.
- Then we prepare the topping. In a small bowl, stir together flour, granulated sugar, brown sugar and salt.2 tablespoons granulated sugar, 2 tablespoons light brown sugar, ⅓ cup all purpose flour, pinch of salt
- Drizzle melted (but cooled) butter over the mixture and use a fork to toss the ingredients together. This will create a crumbly mixture. Set aside until ready to use.1½ tablespoon unsalted butter, melted and cooled
- After 30 minutes, take the muffin batter out of the fridge and fill each muffin liner about ¾ full. Sprinkle the tops with the streusel mixture and bake for about 15 minutes or until a toothpick comes out of a muffin clean. Allow them to cool down for about 5 minutes before transferring them on a cooling rack.
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