Strawberry Muffins with Streusel Topping (Printer-Friendly Version)

# What You'll Need:

01 - 2 cups (250g) all-purpose flour

02 - 3/4 cup (150g) granulated sugar

03 - 2 tsp baking powder

04 - 1/2 tsp baking soda

05 - 1/2 tsp salt

06 - 1/2 cup (115g) unsalted butter, melted

07 - 2 large eggs

08 - 1/2 cup (120ml) buttermilk (or milk with 1 tsp lemon juice)

09 - 1 tsp vanilla extract

10 - 1 1/2 cups (225g) fresh strawberries, diced

11 - 1/2 cup (65g) all-purpose flour

12 - 1/4 cup (50g) granulated sugar

13 - 1/4 cup (55g) unsalted butter, melted

14 - 1/2 tsp cinnamon

15 - 1/2 cup (60g) powdered sugar

16 - 1–2 tbsp milk or lemon juice

01 - Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups

02 - In a small bowl, mix flour, sugar, cinnamon, and melted butter until crumbly. Set aside

03 - In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt

04 - In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla

05 - Gradually add wet ingredients to dry ingredients, mixing gently. Fold in diced strawberries

06 - Divide batter evenly into muffin cups, filling each about ¾ full

07 - Sprinkle the prepared streusel evenly over each muffin

08 - Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean

09 - Let muffins cool for 10 minutes. If using, drizzle with glaze before serving

01 - Use fresh or frozen strawberries, but if using frozen, don't thaw to avoid excess moisture

02 - For extra moisture, add ¼ cup sour cream or Greek yogurt

03 - Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days