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.
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.
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.
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).
Strawberry Streusel Muffins
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))
- Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners.
- 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).
- In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
- Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
- Fold in the strawberries.
- Divide the batter between the muffin cups. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
- Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.
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)
We have the opposite problem – nice garden full of fruit trees and plants on a quarter acre but lousy house. And my strawberries are still doing nothing. The recipe looks great!
It’s so hard to find both, isn’t it?! Hope your strawberries are doing better now. And the fruit trees – ah, that would be so amazing. Color me jealous. 🙂
Good luck with selling the house! When my parents sold theirs, my mom was more broken up about losing the garden than the whole “this is the home where we raised our children & now we’re moving” thing. But yes, your next garden will be even better! Acres and acres of strawberries as far as the eye can see!
Thanks so much – for both the good luck wishes and the encouraging words. We’ve looked at a few houses with miniscule yards, but I’ve loved them otherwise and tried to talk myself into them, and my husband is all, no. You would not be happy without a great garden. 🙂
These took really good! I posted a share on my FB (mostly so I could have a reference point).
Can I ask why you use all-purpose flour instead of whole wheat?
Hi April, thanks! You know, I often do use whole-wheat flour, or at least half and half. And as I was assembling this batch of muffins I considered it. But in this case though I wanted a cupcakier muffin. Something big and kind of decadent. I’m certain it would be fabulous if you subbed some of the all purpose flour with whole wheat. If you (or anyone else) gives it a go, please let me know what you think!
The top is the hands down best part of the muffin! Especially when it’s topped with streusel or coarse chunks of sugar :)…strawberries are so delicious this time of year! I’m dying to make these but am waiting until the heat wave in the northeast subsides a bit so that I can turn on my oven 🙂
Good luck with the house sale and house/garden hunt!
My daughter has been going straight for the tops – she knows! 🙂 Thanks for the luck wishes!
Just tried this recipe, it looks great! The muffins are baking as I type but i can say the batter tasted great!
I made these a couple weeks ago and they were AWESOME. I never, ever bake, but these looked so good that I had to try them. So glad I did! Delicious.
I just made these and they are delicious. I needed mini-muffins so reduced the baking time by 6 minutes. Since I didn’t have fresh strawberries I used frozen (Sorry! I know the fresh would make them even better, but mine turned out fine!). The recipe actually made 4 dozen mini-muffins! Yummm!
OMG these muffins are absolutely fantastic. I love baking and make muffins all the time for my kids lunch/snack boxes. These were by far the best flavour and texture. My husband (the cake fiend and critic)actually called me from work to tell me that they were the best I have ever made.
I have NEVER bothered to post a comment on any recipe until now. This recipe is an absolute winner. Next time I am going to see if they taste just as good with other berries.
3 cups of flour???? I just made these and the dough itself is like crumble! “Batter will be thick”!!! More like so thick it’s like crumble it’s so dry. Something must be wrong! I second guessed myself thinking I measured too many cups of flour the first time & made the batter again with the same result. Disappointing!!!
Hi Amy, hmmm, not sure what happened there. It’s been awhile since I made these but I will try it again just to make sure the recipe is still correct. I remember the batter being very thick like cake batter – definitely not crumbly!
I’d love to know how they come out for you using 3 cups of flour. I can’t see myself making the same mistake twice. I just took them out of the oven and they are very dry, not very sweet at all with a hard cornbread like texture. I’m attempting to salvage this other batter I made with more sugar & wet ingredients. Fingers crossed!
I would really be wondering if I had a typo in the recipe, if it wasn’t for several other people commenting that they made them and they turned out well. So strange. 🙁 I am sorry for the trouble; I hate the idea that one of my recipes did not work out for someone. It’s tough to troubleshoot when I’m not right there in your kitchen with you. 3 cups of flour to 1 cup of buttermilk (plus one half cup of oil) definitely isn’t a crazy ratio for muffins. I will try the recipe again soon though, just to be sure.
Are u over mixing?this is very important in making muffins to not overmix. I’ve made 4 batches of these and they have worked perfect moist and big everytime.
I love loved loved these muffins I make them at lunch least once a week now everyone in the family (and the in laws) love it when I make these I have even made apricot ones with this recipe instead of the strawberry too next flavour is apple I will try with a few more fruit flavours aswell I think. Best muffin recipe ever!!! Thank you ao much!!
Hi Dannielle, so glad you love them! I LOOOOVE the idea of an apricot version. Do you use fresh ones?
Hi karen yes I use fresh ones as my local fruit n veg shop sell big bags so I usually grab a few for jam and baking. usually if ive made jam I swirl a bit of the jam on top before I put on the crumb topping. So yummy but I would think even dried apricots would still be yummy but id soften them in hot water for a bit before using so they break up a bit when mixing to get more flavour around 🙂 so delish.
Apricot muffins are DEFINITELY in my future. 🙂
This is a great recipe. I used 2Cups AP flour, and 1/2C spelt and 1/2C whole wheat flour for anyone wanting to sub. Made 20 muffins. Thanks!
So glad you like it! Thanks for the info on substitutions. Great ideas.
I found them bland
I found there to be something wrong with the recipe as well. The consistency was more like cookie dough than cake batter. I had even added a really ripe banana but it still seemed pretty dry. I know not to over mix but you still have to moisten the excess dry ingredients. I ended up adding another 1/2 cup buttermilk to try and save the recipe and am now waiting to see how it turned out. Also I filled up the muffin cups to the top and I still have about 6 muffins worth of batter.?
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BEST muffins ever!!! I did add about 1/8 c more buttermilk because batter was a bit like dough, turned out PERFECT! Also, because they are so huge, they took 40 minutes, not 20. Could easily have made 16 regular size muffins, but I personally liked the larger size. Sent some to work with hubby. Can’t wait for his review!!
Thanks for an awesome recipe!!!
I don’t know what Amy did wrong but I followed the recipe exact, other than adding a slice of strawberry to the top of each muffin before baking, and perfection!
Just wondered if you could use frozen berries? Thank you!
I’ve not tried it, but I think it would be fine!
I made these this morning and they were perfect. I popped them in at 425 for 5 min and the reduced the heat to 375 for about 22 min (27 min in total) and they baked up beautifully. Thanks for this recipe! Will definitely make them again.
Great recipe! Thank you. They turned out moist and delicious! I will use this recipe again!
Do you have to use buttermilk?
I recommend it because it helps with the rise.
It’s strawberry season and I’ve made a few different strawberry muffin recipes this week! This one is hands down the easiest to make and most flavorful muffin recipe. I’ve made it twice this week. First batch as posted and the second with a couple modifications that take it out of this world. I like that it’s a thicker batter that seems to just hold up nicer. Thanks for sharing this wonderful recipe!
I’m so glad you like this recipe, Denise! It’s been awhile now since I have made them – I think I need to change that ASAP. 🙂
I made these last night and they are delicious and smell so good. I added a teaspoon of lemon extract for extra flavor and used cake flour for the muffin batter. For everything else I followed the directions. It made about 18 muffins. I would make these again.
Great idea with the lemon extract – yum!
Delicious! My 9 year old daughter loves these. I made a batch last week with fresh picked strawberries. We are currently baking a double batch with more fresh picked berries! Yum!