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Fresh Strawberry Streusel Muffins

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Classic, moist muffin made with fresh California strawberries, topped with a buttery crumble. Perfect for breakfast or an afternoon snack! Recipe by Sugar and Charm.

Fresh Strawberry Streusel Muffins

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 18 Muffins
Calories: 199kcal

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Ingredients

For the Muffin Batter

  • 2 cups fresh strawberries chopped
  • 1/3 cup vegetable oil
  • 1/2 cup whole milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/4 cup granulated sugar
  • 1 tsp salt

For the Streusel Topping

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup salted butter cut into cubes

Instructions

  • Preheat oven to 375°F. Fill cupcake tin with paper liners.
  • In a small bowl, mash 1/2 cup of the strawberries with a fork. Set aside.
  • In a medium bowl, combine the oil, milk, egg, and vanilla extract. Lightly beat together.
  • In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Add in the remaining chopped strawberries and stir gently to coat; then fold in the mashed strawberries.
  • Slowly pour the milk mixture into the bowl with the dry ingredients and fold the ingredients together using a spatula. Mix just until the ingredients are incorporated, but do not over mix.
  • Fill each liner 3/4 of the way full with strawberry muffin batter.
  • In a small bowl, combine the sugar, flour and cubed butter for the streusel topping. Mix with a fork, breaking down the butter, until it starts to resemble crumbles.
  • Sprinkle the streusel topping over each filled cupcake tin.
  • Bake for 20 minutes until muffins have risen and the tops are light brown.

Nutrition

Serving: 1  Muffin | Calories: 199kcal | Carbohydrates: 32g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 211mg | Fiber: 1g | Sugar: 21g | Vitamin C: 11mg

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