Strawberry Streusel Muffins are refreshingly sweet strawberry muffins with an irresistible crunchy top.
Stocking Up on Strawberries
Whenever strawberries go on sale, we stock up! This week the huge carton was such a great deal, I just couldn’t resist. With so many strawberries in the fridge, I felt a bit pressured to make sure we consumed all of them before they went bad. Muffins were on my mind so I created these delicious Strawberry Streusel Muffins and they were to die for! They are refreshing and moist with a bit of sweetness and an irresistible crunchy top. They gave us all the energy we needed to make it through a few hours of crazy toddler play!
How to Make Strawberry Streusel Muffins
Preheat oven to 350°F. Prepare a standard muffin tin with nonstick cooking spray or liners. In a small bowl, combine streusel ingredients with a fork until a crumbly mixture forms and set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, melt 6 tablespoons butter. Whisk in the sugar and then the eggs and vanilla until well combined. Alternate adding flour mixture and milk, beginning and ending with flour. Gently fold in strawberries.
Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over each muffin.
Bake until muffin tops are golden and streusel is crisp, 35-40 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
More Marvelous Muffins
Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!
Enjoy, my friends! If you make these Strawberry Streusel Muffins, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 
I love seeing how inspired and creative y’all get with the recipes I share.
xoxo,
Strawberry Streusel Muffins
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 12
- Category: Muffins
Description
Refreshingly sweet strawberry muffins with an irresistible crunchy top.
Ingredients
Streusel Topping:
- 3 tablespoons unsalted butter, melted
- 1/4 cup white sugar
- 1/4 cup light brown sugar
- 1/4 cup all-purpose flour
Muffins:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 350°F. Prepare a standard muffin tin with nonstick cooking spray or liners.
- In a small bowl, combine streusel ingredients with a fork until a crumbly mixture forms and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, melt 6 tablespoons butter. Whisk in the sugar and then the eggs and vanilla until well combined. Alternate adding flour mixture and milk, beginning and ending with flour. Gently fold in strawberries.
- Using a cookie scoop or large spoon, divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Sprinkle streusel evenly over each muffin.
- Bake until muffin tops are golden and streusel is crisp, 35-40 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Absolutely delicious! I made them regular size, not piled high, and they only took 17-18 minutes to bake—they go further when there are 24 instead of 12. We thoroughly enjoyed them!
Hi, Diane! That’s great! So thrilled to hear you enjoyed them so much!❤️
Delicious recipe. My family loves these muffins. I do too.
Hi, Sandy! Aw, this makes me so happy! I am so thrilled y’all love them. Thank you for sharing.
Can we freeze them after they have been cooked?
Hi Laura! Absolutely! Just let them cool completely and then wrap each muffin in plastic wrap before placing in a freezer-safe container or plastic bag. They store great in the freezer for up to 3 months. When you’re ready to enjoy, let them defrost, loosely wrapped, at room temperature for a few hours. I hope this helps and that you enjoy!
I made these this morning for our American friends flying in to Halifax this am to their summer house in Nova Scotia. They came out perfectly ( I stole one and ate it to make sure ). I think that they will stay longer now..just for these muffins. I also made them egg salad sandwiches because it seemed the right thing to do. LOL. After tasting these muffins though, I bet they wont eat the sandwiches as they are nothing special compared to these muffins. I believe that international relations will improve today because of your recipe.
Hi, Marg! Your story made me laugh! I think this makes you head of state now. I’m so happy everyone enjoyed them so much. Thank you for sharing!
I added 1 tsp of almond extract to the batter and toasted chopped almonds & oats to the streusel topping and the results were fantastic!
Hi, Melissa! Sounds delicious! I’m so happy you enjoyed them!