Strawberry Muffins Recipe

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5 from 4 votes

Strawberry Muffins Recipe

Strawberry muffins are studded with fresh pops of fruit for a sweet bite. Enjoy them for breakfast or dessert!

Prep Time15

Cook Time15

Total Time30

Course: Bread

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

Muffins:

2 cups all purpose flour
2½ teaspoons baking powder
1 teaspoon salt
1 cup sugar
1 cup buttermilk warmed
¼ cup canola oil
4 tablespoons unsalted butter, melted
2 large eggs
2 teaspoons vanilla extract
2 cups strawberries, finely chopped

Streusel

½ cup all-purpose flour
3 tablespoons sugar
3 tablespoons brown sugar
4 tablespoons unsalted butter, melted

Instructions

Preheat the oven to 425°F. Add 18 paper liners to two muffin tins.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined.
Gently fold the strawberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
To make the streusel, whisk the flour, sugar, and brown sugar together with a fork in a small bowl. Drizzle in the melted butter and whisk until the butter is blended in and the mixture is crumbly.
Sprinkle the streusel over the tops of the muffins and bake 15 minutes, or until light golden brown on top and cooked through.

Notes

STORE cooled homemade strawberry muffins in an airtight container for 2-3 days at room temperature in the refrigerator for up to 5 days. Some people observe they tend to dry out a little faster in the fridge.

FREEZE. Place the cooled fresh strawberry muffins in a single layer in Ziploc freezer bags. Gently press out as much air before sealing. To help remove even more, open the corner of the zipper and insert a straw. Suck out as much air as possible and quickly reseal the ziplock. Freeze for up to 3 months.

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