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Bakery-Style Moist Strawberry Muffins with Sweet Crumb Topping

A close-up shot of a freshly baked strawberry muffins featuring a golden brown crumb topping and visible bright red strawberry pieces.
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Make the best strawberry muffin recipe at home. These easy homemade strawberry muffins are fluffy, moist, and topped with a sweet, crunchy crumb topping for a bakery-style experience.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar, plus 2 tablespoons for topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and chopped
  • For the Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 2 tablespoons granulated sugar, 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and 2 tablespoons granulated sugar for the topping. Cut in the 2 tablespoons of cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together the 1 3/4 cups flour, 3/4 cup granulated sugar, baking powder, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the melted butter, egg, milk, and vanilla extract until combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined. Do not overmix; a few lumps are fine for moist strawberry muffins.
  6. Fold in strawberries: Gently fold in the chopped fresh strawberries. Try to coat them lightly with flour from the batter to help prevent sinking.
  7. Fill the tins: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Add topping: Sprinkle the reserved crumb topping evenly over the batter in each cup. Sprinkle the extra 2 tablespoons of granulated sugar over the topping for extra crunch.
  9. Bake: Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best results with fresh strawberry muffins, toss the chopped berries with one teaspoon of flour before adding them to the batter. This helps keep them suspended in the muffin.
  • If you use frozen strawberries, do not thaw them first. Add them directly to the batter while still frozen.
  • This recipe makes light and airy strawberry muffins. Avoid stirring the batter once the wet and dry ingredients meet to keep them tender.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-muffins-best-recipe/

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