What are your plans for all those fresh strawberries in your kitchen? Well, if you don’t have an answer, I do! Those strawberries are begging for this fresh strawberry crumble muffins recipe! Strawberry streusel muffins come together easily and are perfect for special brunches or just grab-and-go breakfasts.
We love to go pick Arkansas strawberries at our local strawberry patch each spring. We come home with a few flats of berries, and I love to make these strawberry streusel muffins!
Ingredients for Strawberry Crumble Muffins
- 2 1⁄2 cups all-purpose flour
- 1 cup granulated sugar
- 3 1⁄4 tsp baking powder
- 3⁄4 tsp baking soda
- 3⁄4 tsp kosher salt
- 1⁄2 tsp cinnamon
- 1 1⁄2 cups whole milk
- 6 tbsp unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp pure vanilla extract
- 2 cups fresh chopped strawberries
Ingredients for Streusel Topping
- 1⁄2 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1⁄2 tsp cinnamon
- 1⁄4 tsp kosher salt
- 3 tbsp cold unsalted butter, cut into pieces
Expert Tips for Strawberry Streusel Muffins
- Do not over mix the batter. Mix until the ingredients are just combined to avoid tough and dense muffins.
- Use muffin liners to prevent sticking and ensure even baking.
- Bake the muffins until a toothpick inserted in the center comes out clean. Be careful not to over-bake as this can result in dry muffins.
- Let the muffins cool for a few minutes in the muffin tin before removing them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to two days, or in the freezer for longer storage. These muffins are best served day of though!
How to Prevent Strawberries from Sinking and Bleeding into the Batter?
If you’ve ever made fruit muffins, you know that berries can bleed into the batter. Follow one or more of the following steps for perfect strawberry crumble muffins!
Toss Strawberries with Flour Before Adding to White Chocolate Chip Strawberry Muffins Batter
An old bakers’ tip will tell you that the key to keeping strawberries from sinking into the batter is to toss the berries with a little flour before adding to the dough. While this tip is touted by many bakers, it is disputed by others. However, I go ahead and do it. The idea is the flour can help keep the berries elevated in batter rather than sinking down to the bottom.
Another thought is that by following this step, you prevent the strawberries from bleeding into the batter. Personally, I have never minded the fruit juice exploding in my muffins.
Some experts suggest reserving a tablespoon of flour from the original flour measurement of the batter rather than adding extra flour to coat the berries since this may lead to dryness of the batter.
Keep Strawberries Away from the Edge of the Well or Liners
Strawberries that explode near the edge of the muffin can make it difficult to remove the muffin from the muffin pan and the muffin liner. It gets sticky and stuck. It’s best to try to keep strawberries away from the edges if possible.
Add Batter Without Strawberries First
Another tip that some bakers offer is to reserve about 1/3 of the dough with no strawberries. Fill the muffin wells with a spoonful of this batter – sans fruit – first. Then, add the berries to the rest of the dough and continue to fill the wells. This way, many of the berries will stay elevated in the upper 2/3s section of the muffin batter.
A Second Option for Topping Fresh Strawberry Muffins
If you don’t care to make the streusel topping for these muffins, you can use Sugar in the Raw to sprinkle on the top. This will give an extra bakery-style touch to your strawberry muffins while also offering a slight crunch. Using this coarse finishing sugar is the easiest option of the two. So if you are short on time, this is a perfect choice!
But if you are a streusel person, you can’t go wrong with that option, either!
Frequently Asked Questions
- Can I use frozen strawberries instead of fresh ones in my muffin recipe? Yes, you can use frozen strawberries in your muffin recipe. Thaw them slightly and chop them with a knife before adding to the batter.
- How do I know when my strawberry muffins are done baking? Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If there is still wet batter sticking to the toothpick, bake the muffins for a few more minutes before testing again.
- Can I use other fruits instead of strawberries in my muffin recipe? Yes, you can use other fresh fruits like blueberries, raspberries, or blackberries in your muffin recipe. Just substitute the strawberries for the same amount of berries.
- How to store muffins? To store these delicious strawberry muffins, place them in an airtight container lined with a layer of paper towels on the bottom and another layer on top. This helps to absorb any excess moisture and prevent them from getting too soft or soggy. You can store them at room temperature for up to 2 days. If you want to freeze the muffins for later, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy them again, thaw them at room temperature for a few hours or microwave them for a few seconds until they are warm and soft.
Fresh Strawberry Muffins with Streusel
Ingredients
Fresh Strawberry Muffins Batter
- 2 1⁄2 cups All-purpose flour
- 1 cup Granulated sugar
- 3¼ tsp Baking powder
- ¾ tsp Baking soda
- ¾ tsp Kosher salt
- ½ tsp Cinnamon
- 1½ cups Whole milk
- 6 tbsp Unsalted butter melted and cooled
- 2 Eggs large
- 1 tsp Vanilla
- 2 cups Strawberries fresh; chopped
Streusel Topping
- ½ cup All-purpose flour
- ¼ cup Granulated sugar
- ½ tsp Cinnamon
- ¼ tsp Kosher salt
- 3 tbsp Unsalted butter cold, cut into pieces
Instructions
- Preheat the oven to 350°. Line muffin tins with paper liners.
- In a large bowl sift the flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix to combine.
- In a separate medium bowl, mix together the milk, butter, eggs, and vanilla extract.
- Create a hole in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients and mix with a fork just until combined. The batter will be lumpy.
- Fold the strawberries into the mix – careful not to over mix.
- For the streusel topping, combine the flour, sugar, cinnamon, and salt in a medium bowl. Add the cold butter and use a fork to cut the butter into the flour mixture until the texture is crumbly.
- Scoop the muffin mixture into the muffin tins using an ice cream scoop or large cookie scoop. Fill the muffin cups so that they are almost full.
- Sprinkle the streusel topping over the muffin batter.
- Bake the muffins for about 20-25 minutes, until golden brown and cooked through.
Nutrition
More Delicious Recipes from Planted in Arkansas
If you enjoyed these fresh strawberry muffins with crumble topping, check out more of our delicious sweet recipes including some of our favorite muffins at the bottom of the list!
No Bake Coconut Pecan Praline Cookies
White Chocolate Chip and Oatmeal Almond Cookies
Cranberry White Chocolate Cookies
Buttery Sugar Cookies with Sprinkles
Chocolate Peanut Butter Cookies with Snickers
No Bake Cranberry Pecan Cookies
Easy Chocolate Cake with Homemade Chocolate Buttercream (huge hit)
Butter Pecan Praline Poke Cake (Number ONE recipe on the blog!)
Coconut and Pineapple Cream Cheese Pie
Tangy Key Lime Pie (one of our favorites!)
Blue-Raspberry Frosted Lemonade
Lemonade Drinks (some frozen varieties here)
Air Fryer Peaches with Ice Cream
Pumpkin Pie with Condensed Milk
Copycat Cracker Barrel Coca Cola Cake
Creamy Lemon Pie with Sour Cream
Tricia M
Good treat. I really liked it a lot. My kids did not love it, unfortunately. Making one dessert is already too much too handle, so I must make what my kids like.
Stacey K.
What a fun treat. I was able to make these with my son who loves to bake. He is very young, but the way he smiles when he gets to cook with me makes my heart melt. I would definitely make these again.
Amy
Great~ I’m glad you and your son both enjoyed making and eating the muffins, Stacey!