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Bakery-Style Fresh Strawberry Muffins with Optional Streusel

Close-up of a freshly baked strawberry muffins with a sugary, domed top and visible pieces of bright red strawberry.
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You will love these moist and fluffy strawberry muffins packed with fresh berries. This easy recipe delivers bakery-style 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
  • 2 large eggs, room temperature
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and diced
  • 1 tablespoon lemon juice (optional, for brightness)
  • For Streusel Topping (Optional): 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon ground cinnamon, 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the streusel topping first, if using: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set this aside in the refrigerator.
  3. In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt. This is your dry mix.
  4. In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract until combined. This is your wet mix.
  5. Gently toss the diced fresh strawberries with 1 tablespoon of flour (taken from the measured 1 3/4 cups) to prevent them from sinking to the bottom of the muffins.
  6. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  7. Gently fold in the floured strawberries and lemon juice (if using) using a spatula.
  8. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  9. If using the streusel, sprinkle the chilled topping evenly over the batter in each cup.
  10. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. This initial high heat helps create that desirable bakery-style dome.
  11. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the fluffiest texture, ensure your eggs and milk are at room temperature before mixing.
  • If you want to try a variation, you can substitute half the strawberries with sliced bananas for Strawberry Banana Muffins.
  • To achieve the best dome, do not open the oven door during the first 10 minutes of baking.

Nutrition

Find it online: https://tastytipster.com/strawberry-muffins-recipe-easy-moist-fluffy/