Classic Strawberry Muffins

Strawberry muffins of your dreams! These are fluffy, soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel! 

With it being the first official week of spring, I couldn't help but dive into berry baking!

These are the most perfect strawberry muffins. Think about everything you love about a muffin…this one has it, and more. They are soft, fluffy, pillowy muffins that come together in one bowl. 

The muffins have a buttery sugar streusel sprinkled on top before baking. I like to be extra generous with the amount of streusel I put on top of my muffins. As it bakes up, some of it melts, and pools over the sides and crisps up. DROOL.

I am quite literally obsessed. If you love strawberries, you will love these muffins!

For more muffin recipes, try Classic Chocolate Chip Muffins, Classic Blueberry Muffins and Strawberry Chocolate Muffins., you will love this recipe!

Why this recipe works

• Breakfast – Easy breakfast or snack idea on the go.
• Easy to make – Super simple recipe that comes together in under 20 minutes. 
• Strawberries- These muffins have sweet fresh strawberries throughout.
• Fluffy & moist – The strawberry muffins are very soft and pillowy! 

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Butter – Unsalted butter works best for baking. This is going to be melted.

Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.

Strawberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Cornstarch – Helps to create that tender crumb. 

Oil – I used a flavourless oil. Makes the muffins more moist.

Step by step instructions

Here is how to make and bake these Classic Strawberry Muffins. You will need a 12 muffin tin, muffin liners, 3 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line the muffin tin with 12 liners and set aside. If you need a recommendation, this is my favourite tin. 

Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 3 – Mix dry ingredients. In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.

Step 4 – Whisk wet ingredients. In a large bowl, whisk melted and cooled butter, egg, egg yolk, oil, white sugar, buttermilk, and vanilla. Whisk until well combined.

Step 5 – Add in dry ingredients. Toss in the dry ingredients. Using a spatula, mix until just completely combined. 

Step 6 – Add strawberries. Slice up the strawberries into small cubes. Gently toss the sliced berries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.

Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 8 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Mixing the dry ingredients in a separate bowl is very important. This way you evenly distribute the levening agents before adding it into the wet ingredients, so all muffins rise evenly.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• Use fresh, not frozen. Make sure to use fresh strawberries!

FAQ

Do I have to add strawberries?

No! Feel free to replace them with mini chocolate chips, semi-sweet chocolate chips, chopped nuts like pecans or walnuts, or another berry like blueberries.

Why do you do 2 temperatures?

The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome. Then, once you lower it down, it continues to bake inside.

Can I use normal milk instead of buttermilk?

No, but you can make homemade buttermilk! Use any milk and mix 1 cup of milk with 1 tbsp of lemon juice or vinegar to create homemade buttermilk. Allow this to sit on your counter for 10 minutes to activate and create buttermilk. Then proceed as normal with the recipe!

I have extra streusel leftover! What do I do?

Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you're baking, you've got it right on hand. You also don't need to thaw it out before using.

Check out these recipes

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!

Classic Strawberry Muffins

Strawberry muffins of your dreams! These are fluffy, soft muffins. They are studded with gorgeous strawberries throughout and topped with a buttery sugar streusel! 

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12 muffins

Calories 265 kcal

Need metric measurements?Use the buttons below to click between US cups and Metric grams!

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the streusel

• 3/4 cups all-purpose flour
• 1/3 cup white sugar
• 6 tbsp butter cold

For the muffins

• 1/2 cup unsalted butter melted and cooled
• 3 tbsp oil
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 cup buttermilk* room temperature
• 1 tbsp vanilla
• 1 cup white sugar
• 2 1/2 cups all-purpose flour
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp cornstarch
• 1 1/2 cups fresh strawberries sliced

Equipment

Muffin Tin

Muffin Liners

Cookie Scooper

Gram Scale

Whisk

Spatula

Instructions

 

For the streusel

• In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
  3/4 cups all-purpose flour, 1/3 cup white sugar, 6 tbsp butter cold

For the muffins

• Preheat the oven to 425℉/218℃. Line a muffin tin with 12 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
  1/2 cup unsalted butter
• In another small bowl, add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, mix around until mixed together.
  2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
• In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.
  1/2 cup unsalted butter, 3 tbsp oil, 1 large egg, 1 large egg yolk, 1 cup buttermilk*, 1 cup white sugar, 1 tbsp vanilla
• Add in dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
• In the bowl with the sliced strawberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
  1 1/2 cups fresh strawberries
• Add the sliced strawberries and mix in a few times.
• Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.
• Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
• These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Video

Notes

*To create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your bowl.

Nutrition

Serving: 1muffinCalories: 265kcalCarbohydrates: 51gProtein: 5gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 33mgSodium: 238mgPotassium: 86mgFiber: 1gSugar: 24gVitamin A: 91IUCalcium: 103mgIron: 2mg

Keyword classic muffins, strawberry baking, strawberry muffins, strawberry recipe

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