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Bakery-Style Moist Strawberry Muffins with Streusel Topping

Cross-section of a moist strawberry muffin showing juicy strawberries inside and a thick cinnamon streusel topping.
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You can make incredibly moist and fluffy strawberry muffins packed with fresh berries and topped with a crunchy cinnamon streusel. This easy recipe delivers gourmet, bakery-quality results perfect for a quick breakfast or sweet snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1 1/2 cups fresh strawberries, chopped
  • 1/2 cup all-purpose flour (for coating berries)
  • 1/2 cup all-purpose flour (for topping)
  • 1/4 cup packed light brown sugar (for topping)
  • 1/2 teaspoon ground cinnamon (for topping)
  • 2 tablespoons cold unsalted butter, cut into small pieces (for topping)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together 1 3/4 cups flour, baking soda, baking powder, and salt. Set this dry mix aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is key for a tender crumb.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredient mix and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Toss the chopped fresh strawberries with the reserved 1/2 cup of flour. This coating stops the berries from sinking to the bottom. Gently fold the coated strawberries into the batter.
  7. Prepare the streusel topping: In a small bowl, combine the remaining 1/2 cup flour, brown sugar, and cinnamon. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
  8. Fill the muffin cups about two-thirds full with batter. Sprinkle a generous amount of the streusel topping over the top of each muffin.
  9. Bake for 5 minutes at 400 degrees Fahrenheit. Then, reduce the oven temperature to 375 degrees Fahrenheit and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • To get that bakery-style dome, start your oven hot (400°F) for the first few minutes before dropping the temperature. This sets the edges quickly.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • For extra moist strawberry muffins, use frozen strawberries, but do not thaw them before tossing them in the flour coating.

Nutrition

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