Strawberry Streusel Muffins

Getting a house ready to sell is a pain in the butt.

I knew it, but I didn’t know it. What I do know is that this is just the tip of the iceberg. The open house, the showings, the finding and hopefully buying of the perfect new place and all that goes along with that whole sordid process. I’m … kind of scared.

Strawberry Streusel Muffins recipe - Crunchy-sweet cinnamon streusel tops these oversized strawberry-packed muffins.

Big picture, big picture. It will all be worth it.

Of course, for the first time in a couple of years, my garden is absolutely flourishing. I water the up-and-coming jungle with a bit of a scowl, knowing that if things go as planned, someone else will be enjoying my zucchini by the bushel, my fresh-picked tomatoes warmed by the sun, my wheelbarrows full of sugar pumpkins.

Big picture, big picture. Better garden at a better house.

I’ve been making and freezing grab-and-go goods for a few weeks now in preparation for the frenzied days ahead, and muffins are huge on the list of perfect freezer fare. So naturally, when I returned from my someone else’s garden yesterday with a huge bowl full of just-picked strawberries, muffins needed to happen.

Strawberry Streusel Muffins recipe - Crunchy-sweet cinnamon streusel tops these oversized strawberry-packed muffins.

Of course, only six out of the 12 made it into the freezer, but I guess that’s six more than we started with.

I love strawberries in muffins. They taste sort of like you smeared jam on each half, without having to actually smear jam. I’m all about the lazy.

These strawberry streusel muffins are almost too big for their britches. I probably should have cut the recipe or scooped the batter into more muffin cups, but you know what? I kind of like them like this. They puff up to near-inappropriate proportions – in fact, I’m pretty sure they’re more top than muffin.

Strawberry Streusel Muffins recipe - Crunchy-sweet cinnamon streusel tops these oversized strawberry-packed muffins.

A bit of cinnamon in both the batter and the crunchy-sweet streusel topping complement the sweet-tart bites of strawberry perfectly. And, of course, the muffin itself: moist, tender, oversized, happy. (Sign #25 of exhaustion: I start describing foods in emotions. I apologize in advance for the months ahead).

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Strawberry Streusel Muffins

Crunchy-sweet cinnamon streusel tops these oversized strawberry muffins. Grab a cup of coffee and enjoy one warm out of the oven for the perfect early-morning summer breakfast – or freeze some for a great grab-and-go snack later on.

Ingredients:

For the streusel topping:

  • ½ cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch salt
  • 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces

For the muffins:

  • 3 cups all-purpose flour
  • 1 cup brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 cup buttermilk*
  • 1 egg
  • ½ cup canola or vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups fresh strawberries, hulled and diced (1/2-inch dice or so)

Directions:

  1. Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups – either grease the tins or use paper liners.
  2. Prepare the topping. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Using a pastry blender, a couple of butter knives, or your clean hands, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be the size of small peas).
  3. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
  4. In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
  5. Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
  6. Fold in the strawberries.
  7. Divide the batter between the muffin cups. Sprinkle topping over the top – it works out to about 1 1/2 tablespoons per muffin.
  8. Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
  9. Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.

*To make a buttermilk substitute, mix a scant cup of regular milk with 1 tablespoon vinegar. Mix and let sit for about 10 minutes.

All images and text © for Kitchen Treaty.

Do more with strawberries for breakfast

Make this Strawberry Baked Steel-Cut Oatmeal (bonus: it’s vegan!) (Family Fresh Cooking) :: Sip on a Chocolate Strawberry Smoothie for a slightly more splurge-y morning meal :: Or go for the perfect balance of healthy + decadent with these scrumptious Skinny Strawberry Chocolate Chip Muffins (Sally’s Baking Addiction) :: Dine on these gorgeous Roasted Strawberry Parfaits (bonus: they couldn’t be more perfect for the Fourth!) (In Sock Monkey Slippers)

Products Featured in this Recipe:

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.