These strawberry streusel muffins make for a delicious breakfast whether you’re on the go or enjoying a slow Saturday morning. They’re sweet, moist and packed full of strawberries. Grab our recipe below!
Now that Charlie is back in school each day, I’m making all of the quick breakfast treats. Muffins have always been a favorite breakfast of ours and these strawberry streusels muffins are no exception!
Our strawberry muffins are very similar to our bakery style blueberry muffins. I love to use the same streusel topping with these muffins, minus the cinnamon. I’ve also adjusted the batter ingredients a bit to make up for the moisture of the strawberries.
For most of my baking I use freshly milled flour. We own a grain mill and mill our grains before each recipe. Soft white wheat flour works great for muffins. If you do not have a grain mill, simply swap out the soft white wheat flour for all-purpose. This recipe come out delicious either way!
Anytime I add fruit to muffins, bread or cakes, I always toss it first in 1 Tbsp. of flour. This will prevent the fruit from sinking to the bottom of your bake. You’ll have perfectly distributed strawberries each time.
We prefer fresh strawberries but you can certainly use frozen. Just note that you may need to extend the baking time a couple of minutes. I would also recommend cutting your liquid ingredients just a bit. Frozen fruit does have a higher moisture content, so use 3/4 cup of milk instead of 1 cup.
Strawberry Streusel Muffins
- 1/2 cup salted butter, melted You can add just a pinch of salt to this crumble if you're using unsalted butter.
- 2/3 cup granulated sugar
- 1 cup soft white wheat flour or 1 cup all-purpose flour
- 1-1 1/2 cups fresh sliced strawberries
- 1 Tbsp. all-purpose flour
- 2 1/4 cups soft white wheat flour 2 cups if using all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 lg. eggs
- 1 cup milk
- 1/3 cup maple vanilla infused olive oil vegetable oil works just fine
- 1 tsp. vanilla extract
Preheat oven to 400 F.
Make the streusel topping in a small bowl combining the butter, sugar and flour. I like to use a fork to mix until it's crumbly. Set aside.
Slice your strawberries to desire size and toss strawberries with 1 Tbsp. of flour in a small bowl. Set aside.
In a medium size bowl whisk together the eggs, milk, oil and vanilla.
In a large bowl whisk the flour, sugar and baking powder and slowly pour the egg mixture in.
Mix batter just until combined. Do not over-mix. Gently mix in sliced strawberries.
Line your muffin tin and fill liners 2/3 full. Add the streusel topping on top of each muffin.
Bake for 18-20 minutes or until muffins are golden brown and spring back in the center when pressed. When fully baked, remove muffins from tin and cool on a cooling rack and enjoy!
You’ll notice our blueberry muffins call for butter in place of oil. With this recipe we prefer to use oil in place of butter. The strawberries have such a high moisture content that the butter tends to weigh this muffin down, making for a dense muffin. Keep in mind that you can use any oil you prefer. Olive oil and vegetable oil works great. I like to use the vanilla and maple infused olive oil by Olivelle They have an amazing line of infused oils that we use for baking, roasting veggies and marinating meats.