Strawberry Muffuns
Moist, fluffy strawberry muffins made with fresh strawberries and topped with a buttery streusel. Easy to make in 30 minutes and perfect for breakfast, brunch, or an afternoon snack!
Servings: 18 muffins
Cost: $15
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 1//4 cup granulated sugar
- 1 large egg
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups strawberries chopped fresh strawberries, divided (you'll mash 1/2 cup of these)
Streusel Topping
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup salted butter cold and cut into cubes
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners.
- Chop the strawberries and set aside. Take 1/2 cup of the chopped strawberries and mash them with a fork in a separate bowl, then add them back in with the chopped strawberries.
- In a liquid measuring cup, combine the oil, milk, egg, and vanilla. Lightly beat together.
- In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the strawberries and stir to coat them in the sugar and flour mixture.
- Slowly pour in the milk mixture and fold the ingredients together using a spatula. Mix just until the ingredients are incorporated. Do not overmix; the batter should be lumpy.
- Fill each liner 3/4 of the way full with batter.
- In a small bowl, combine the sugar, flour, and cold cubed butter for the streusel. Mix with a fork until it resembles crumbles. Sprinkle over each muffin.
- Bake for 20 minutes, until the muffins have risen and the tops are light golden brown. A toothpick inserted in the center should come out clean.
Notes
Don't overmix the batter! A lumpy batter makes moist, fluffy muffins.
Store cooled muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.
Using frozen strawberries? Thaw, drain, and pat them dry before chopping so the batter doesn't get too wet.
Nutrition
Calories: 150kcal | Carbohydrates: 29g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 157mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 106IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 1mg
