Strawberry Streusel Muffins

Refreshingly sweet strawberry muffins with an irresistible crunchy top.

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!

Enjoy!

~Maegan

This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Strawberry Streusel Muffins

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Refreshingly sweet strawberry muffins with an irresistible crunchy top.

Author: Maegan - The BakerMama

Recipe type: Muffins

Serves: 12

Ingredients

Streusel Topping:
3 tablespoons unsalted butter, melted
¼ cup white sugar
¼ cup light brown sugar
¼ cup Gold Medal® all-purpose flour
Muffins:
3 cups Gold Medal® 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.