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Bakery-Style Moist Strawberry Muffins with Streusel Topping

Cross-section of a delicious strawberry muffin showing bright red fruit inside, next to a whole muffin with crumb topping.
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Make incredibly moist and fluffy strawberry muffins packed with fresh berries. This easy recipe delivers bakery-quality results perfect for a quick breakfast or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and quartered
  • 1/4 cup all-purpose flour (for coating berries)
  • 1/2 cup all-purpose flour (for streusel)
  • 1/4 cup packed light brown sugar (for streusel)
  • 1/4 teaspoon ground cinnamon (for streusel)
  • 3 tablespoons cold unsalted butter, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the 3 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the strawberries: In a medium bowl, gently toss the quartered fresh strawberries with 1/4 cup of flour. This step helps prevent the berries from sinking to the bottom of the muffins.
  4. Make the dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  5. Make the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  6. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until barely combined. Do not overmix; a few lumps are acceptable for a fluffy texture.
  7. Fold in strawberries: Gently fold the floured strawberries into the batter until they are evenly distributed.
  8. Fill the cups: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. Top the muffins: Sprinkle the chilled streusel topping evenly over the batter in each cup.
  10. Bake using a two-temperature method for domed tops: Bake at 425 degrees Fahrenheit for 5 minutes.
  11. Reduce the oven temperature to 375 degrees Fahrenheit without opening the door. Continue baking for an additional 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  12. Cool the muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest results, use room temperature ingredients for the batter, except for the streusel butter.
  • To achieve a high, bakery-style dome, use the initial high heat (425°F) for the first 5 minutes before reducing the temperature.
  • If you prefer a lemon flavor, add 1 teaspoon of lemon zest to the wet ingredients and use a simple lemon glaze over the cooled muffins.

Nutrition

Find it online: https://pureplatepath.com/moist-bakery-style-strawberry-muffins/