Bakery Style Strawberry Muffins
These Bakery Style Strawberry Muffins are sweet, moist, and big strawberry muffins topped with a delicious cinnamon streusel crumb topping.
Servings: 18 muffins
Calories: 211kcal
Equipment
- Large Mixing Bowl
Ingredients
- 1/2 cup unsalted butter (softened, 1 stick)
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/2 cup milk
- 2 cups strawberries (chopped)
For the Crumb Topping:
- 1/4 cup butter (melted)
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp cinnamon
- 1/2 cup flour
Instructions
For the Strawberry Muffins:
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the butter and sugar for the muffins in a large mixing bowl. Mix for about 1 minute until nice and creamy.
- Mix in the eggs, one at a time, until just combined.
- Stir in the vanilla extract.
- Combine the baking powder, salt and flour in a medium sized bowl. Whisk together.
- Alternate adding the flour mixture and the milk, stirring after each addition, until everything is incorporated and mixed well.
- Carefully fold in the strawberries.
- Scoop the batter into greased muffin tins, filling each about 3/4 full.
For the Crumb Topping:
- In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork. Until you have a nice crumb.
- Sprinkle the crumb evenly over the tops of the muffin batter.
- Bake for about 16-18 minutes, or until an inserted toothpick comes out clean.
Video
Notes
These are best eaten fresh or within 1 to 2 days because the crumb doesnt stay crisp.
Nutrition
Calories: 211kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 144mg | Potassium: 109mg | Fiber: 1g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 9mg | Calcium: 41mg | Iron: 1mg