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Strawberry Streusel Muffins

Strawberry Streusel Muffins

Course Breakfast
Prep Time 15 minutes
Total Time 35 minutes


Streusel Topping

  • 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

Strawberry Muffins

  • 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


  1. Preheat oven to 400 F.

  2. 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.

  3. Slice your strawberries to desire size and toss strawberries with 1 Tbsp. of flour in a small bowl. Set aside.

  4. In a medium size bowl whisk together the eggs, milk, oil and vanilla.

  5. In a large bowl whisk the flour, sugar and baking powder and slowly pour the egg mixture in.

  6. Mix batter just until combined. Do not over-mix. Gently mix in sliced strawberries.

  7. Line your muffin tin and fill liners 2/3 full. Add the streusel topping on top of each muffin.

  8. 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!