Fresh Strawberry Muffins are a delightful treat perfect for breakfast, brunch, or an afternoon snack. Bursting with juicy strawberries and topped with a sweet streusel crumble, these muffins are moist, tender, and irresistibly flavorful. Whether you’re baking for a family gathering, a friendly get-together, or simply craving something sweet, these Fresh Strawberry Muffins are sure to satisfy your taste buds and impress your guests.
Kitchen Equipment Needed
- Muffin tin
- Paper muffin liners or non-stick spray
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Ingredients Overview
- Fresh strawberries: Provide natural sweetness and vibrant color.
- Buttermilk: Adds moisture and a slight tang, enhancing the muffin texture.
- Streusel topping: Combines sugar, flour, and butter to create a crunchy, sweet topping.
- Butter and sugar: Create a tender crumb and sweet base for the muffins.
Ingredients
Muffins
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk, cold
- 1 ½ cups fresh strawberries, hulled and chopped
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold and cubed
Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Directions
- Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to ensure easy removal of the muffins after baking. - Prepare the Streusel Topping
In a medium bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside. - Mix the Dry Ingredients
In a large mixing bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Ensure the ingredients are well combined to distribute the leavening agents evenly throughout the flour. - Cream the Butter and Sugar
In a separate large mixing bowl, use an electric mixer to beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes. This process incorporates air into the mixture, contributing to the muffin’s tender texture. - Add Eggs and Vanilla
Add the 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated. - Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the butter and sugar mixture in three parts, alternating with the 1 cup cold buttermilk. Start and end with the dry ingredients. Mix each addition just until combined; overmixing can lead to tough muffins. - Fold in the Strawberries
Gently fold in the 1 ½ cups chopped fresh strawberries, ensuring they are evenly distributed throughout the batter without breaking them down too much. - Fill the Muffin Cups
Spoon the batter into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing. - Add Streusel Topping
Sprinkle a generous amount of the prepared streusel topping over each muffin, adding a sweet and crunchy contrast to the soft interior. - Bake the Muffins
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown. - Cool the Muffins
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy as they cool. - Prepare the Optional Glaze
If desired, prepare a simple glaze by mixing 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest until smooth. Drizzle over the cooled muffins for an extra touch of sweetness and brightness. - Serve and Enjoy
Serve the Fresh Strawberry Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea and are perfect for sharing with friends and family.
Prep Time
15 minutes
Cook Time
20–25 minutes
Total Time
35–40 minutes
Nutrition (per muffin, ~12 muffins)
- Calories: ~300
- Fat: ~15g
- Carbohydrates: ~35g
- Protein: ~4g
Expert Tips
- Choose Ripe Strawberries: Use ripe, firm strawberries for the best flavor and texture. Overripe strawberries can become mushy and release excess moisture into the batter.
- Prevent Sinking: To prevent large strawberry chunks from sinking to the bottom, toss the chopped strawberries with a tablespoon of flour before folding them into the batter. This helps them stay suspended throughout the muffins.
- Buttermilk Substitute: If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Streusel Variations: Add a handful of chopped nuts, such as pecans or walnuts, to the streusel for added crunch and flavor.
- Don’t Overbake: Keep an eye on the muffins towards the end of the baking time to prevent them from becoming dry. They should be lightly golden on top and still soft in the center.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw and drain them thoroughly before chopping to prevent excess moisture from affecting the muffin batter.
Can I make these muffins gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free.
How do I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Storing & Freezing
- Storing: Keep Fresh Strawberry Muffins in an airtight container at room temperature for up to 3 days. To keep them fresh longer, store in the refrigerator for up to a week.
- Freezing: Freeze muffins in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or gently reheat in the microwave.
Substitutions & Variations
- Blueberry Muffins: Replace strawberries with fresh or frozen blueberries for a different fruity twist.
- Chocolate Chip Muffins: Add ½ cup of chocolate chips to the batter for a sweet chocolate surprise in every bite.
- Lemon Zest: Add 1 teaspoon of lemon zest to the batter for a bright, citrusy flavor that complements the strawberries.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend and ensure all other ingredients are gluten-free for a safe alternative.
- Vegan Muffins: Substitute dairy butter with plant-based butter, use a vegan egg replacer, and choose a vegan cake mix or flour alternative to make these muffins vegan-friendly.
- Healthy Boost: Replace half the all-purpose flour with whole wheat flour or oat flour for added fiber and a heartier texture.
Fresh Strawberry Muffins
Fresh Strawberry Muffins are a delightful treat perfect for breakfast, brunch, or an afternoon snack. Bursting with juicy strawberries and topped with a sweet streusel crumble, these muffins are moist, tender, and irresistibly flavorful.
Equipment
- - Muffin tin
- - Paper muffin liners or non-stick spray
- Mixing bowls
- - Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Knife and cutting board
Ingredients
- #### Muffins
- - 2 cups all-purpose flour
- - 1 ½ teaspoons baking powder
- - ½ teaspoon baking soda
- - ¼ teaspoon salt
- - ½ cup unsalted butter softened
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 teaspoon vanilla extract
- - 1 cup buttermilk cold
- - 1 ½ cups fresh strawberries hulled and chopped
- #### Streusel Topping
- - ½ cup all-purpose flour
- - ¼ cup granulated sugar
- - ¼ cup brown sugar packed
- - ½ teaspoon ground cinnamon
- - ¼ teaspoon salt
- - ¼ cup unsalted butter cold and cubed
- #### Optional Glaze
- - 1 cup powdered sugar
- - 2 tablespoons fresh lemon juice
- - 1 teaspoon lemon zest
Instructions
- **Preheat the Oven and Prepare the Muffin Tin**
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to ensure easy removal of the muffins after baking.
- **Prepare the Streusel Topping**
- In a medium bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Add the cold, cubed butter. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.
- **Mix the Dry Ingredients**
- In a large mixing bowl, whisk together 2 cups flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Ensure the ingredients are well combined to distribute the leavening agents evenly throughout the flour.
- **Cream the Butter and Sugar**
- In a separate large mixing bowl, use an electric mixer to beat ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2–3 minutes. This process incorporates air into the mixture, contributing to the muffin’s tender texture.
- **Add Eggs and Vanilla**
- Add the 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract until fully incorporated.
- **Combine Wet and Dry Ingredients**
- Gradually add the dry ingredient mixture to the butter and sugar mixture in three parts, alternating with the 1 cup cold buttermilk. Start and end with the dry ingredients. Mix each addition just until combined; overmixing can lead to tough muffins.
- **Fold in the Strawberries**
- Gently fold in the 1 ½ cups chopped fresh strawberries, ensuring they are evenly distributed throughout the batter without breaking them down too much.
- **Fill the Muffin Cups**
- Spoon the batter into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.
- **Add Streusel Topping**
- Sprinkle a generous amount of the prepared streusel topping over each muffin, adding a sweet and crunchy contrast to the soft interior.
- **Bake the Muffins**
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- **Cool the Muffins**
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy as they cool.
- **Prepare the Optional Glaze**
- If desired, prepare a simple glaze by mixing 1 cup powdered sugar with 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest until smooth. Drizzle over the cooled muffins for an extra touch of sweetness and brightness.
- **Serve and Enjoy**
- Serve the Fresh Strawberry Muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea and are perfect for sharing with friends and family.
Leave a Reply