Go Back
–+ servings
a display of fresh strawberry muffins set on a green and white checked cloth and garnished with fresh strawberries sliced in half
Print

Strawberry Muffins

My bakery style strawberry muffins are packed with fresh strawberries. They have a moist crumb texture and crunchy sugar top.
Course Breakfast, Lunch, Snack
Cuisine American
Keyword fresh strawberry muffins, strawberry muffins, strawberry muffins recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12
Calories 242kcal
Author Jill McOwen

Equipment

  • 1 12-cup muffin tin

Ingredients

Muffins

  • 2 cups fresh strawberries chopped
  • 4 tbsp unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup full-fat sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt

Streusel Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 4 tbsp unsalted butter melted

Instructions

  • Preheat oven to 425 degrees F.
  • Line a muffin pan with 12 paper muffin liners.
  • In a large bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder and salt. Set aside.
  • Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat together 4 tablespoons of the softened butter with 1/2 cup of sugar until pale and fluffy. Add the egg and vanilla and beat again, scraping down the bowl as needed. Add the sour cream and beat again until smooth.
  • Remove the bowl from the stand mixer. Add the flour mixture and the 2 cups of chopped strawberries. Use a rubber spatula to gently mix the batter just until no streaks of flour remain. The batter will be very thick.
  • Use a 1/4-cup capacity cookie scoop to evenly divide the strawberry muffin batter among 12 paper muffin liners.
  • In a separate clean bowl, whisk together the remaining flour, sugar and brown sugar. Melt the remaining butter in the microwave. Pour it into the bowl. Use a fork to stir together the streusel topping.
  • Sprinkle a generous tablespoon of the crunchy sugar topping on top of each muffin.
  • Bake the muffins in a 425 degree F oven for 7 minutes. Without opening the oven door, reduce the temperature to 350 degrees F and bake for 3 minutes more.
  • Rotate the muffin pan and continue baking the muffins for 10-12 more minutes. Or until they are springy to the touch. And/or a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes. Then carefully remove them to a cooling rack to allow them to finish cooling to room temperature.

Video

Nutrition

Calories: 242kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 180mg | Potassium: 86mg | Fiber: 1g | Sugar: 19g | Vitamin A: 318IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg