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–+ servings

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 6 votes

Ingredients
 
 

For the streusel

For the muffins

Instructions
 

For the streusel

  • Combine flour, white sugar, and 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

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!

Notes

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.