Fresh Strawberry Muffins with Streusel
These fresh strawberry muffins are a perfect way to use fresh strawberries from the farmer's market or the strawberry patch!
Servings: 18 servings
Calories: 496kcal
Cost: $5
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
Serving: 1g | Calories: 496kcal | Carbohydrates: 93g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 269mg | Potassium: 172mg | Fiber: 3g | Sugar: 16g | Vitamin A: 237IU | Vitamin C: 9mg | Calcium: 91mg | Iron: 5mg