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mother's day Bakery-Style Strawberry Streusel Muffins

Celebrate Mom with Bakery-Style Strawberry Streusel Muffins

Delightful Bakery-Style Strawberry Streusel Muffins perfect for Mother's Day, bursting with juicy strawberries and topped with a crisp streusel.
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Prep Time 15 minutes
Cook Time 22 minutes
Chilling Time 15 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1/4 cup butter (melted & cooled) Opt for unsalted butter for better control over salt content.
  • 1/2 cup butter (softened)
  • 2 cups flour All-purpose flour is commonly used; gluten-free flour can be a substitute.
  • 3/4 cup sugar
  • 1/2 cup sugar Brown sugar can be used for a deeper flavor.
  • 2 tsp baking powder Acts as a leavening agent.
  • 1/2 tsp baking soda Works alongside buttermilk for a fluffy texture.
  • 1/4 tsp salt
  • 2 units eggs Use room temperature eggs.
  • 1/2 cup buttermilk Add moisture and tanginess.
  • 1/4 cup sour cream or Greek yogurt Plain yogurt can be substituted.
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract Can be swapped for vanilla.
  • 1 1/2 cups strawberries (diced) Fresh strawberries provide the best flavor.
For the Streusel Topping
  • 2 tbsp butter (melted)
  • 1/4 cup sugar
  • 1/2 cup flour
  • 1 tsp ground cinnamon

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Fork
  • refrigerator

Method
 

Step-by-Step Instructions
  1. In a small bowl, mix the melted butter, flour, sugar, and cinnamon until it resembles coarse crumbs. Refrigerate for 15 minutes.
  2. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in buttermilk, sour cream, vanilla extract, and almond extract.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Toss diced strawberries in 1 tablespoon of flour, then gently fold into the muffin batter.
  7. Fill muffin liners three-quarters full with batter and sprinkle streusel topping on each.
  8. Bake for 20-22 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For the best flavor, use fresh strawberries and quality extracts. Ensure not to overmix for fluffy muffins.

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