Description
Delight in these moist and flavorful Strawberry Muffins featuring fresh strawberries folded into a tender batter and topped with a buttery streusel topping for a perfect balance of sweetness and texture. Ideal for breakfast or a sweet snack, these muffins rest before baking to develop richer flavors and a soft crumb.
Ingredients
Muffins
- 10-12 medium strawberries
- 300 grams all-purpose flour (spooned and leveled)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 113 grams salted butter (melted)
- 250 grams granulated sugar
- 3 large eggs (room temperature)
- 170 grams Greek Yogurt
- 2 tsp pure vanilla extract
- 120 mL heavy cream (room temperature)
Streusel Topping
- 56 grams salted or unsalted butter (melted)
- 105 grams all-purpose flour (spooned and leveled)
- 66 grams granulated sugar
- A few chunks of freeze dried strawberries (for garnish)
Instructions
- Prepare Strawberries: Wash, hull, and dice the strawberries into pieces about the size of diced onions. Place them on a paper towel, cover with another sheet, and press gently to soak excess juice. Let rest while preparing the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together 300 grams flour, baking powder, baking soda, and salt. Set aside.
- Combine Butter and Sugar: In a large bowl, whisk melted butter and sugar until well combined and smooth.
- Add Eggs: Add eggs one at a time, whisking after each addition until the mixture lightens in color, about 30 seconds per egg.
- Add Yogurt and Vanilla: Whisk in Greek yogurt and vanilla extract until completely smooth.
- Add Heavy Cream: Whisk in heavy cream until fully incorporated and smooth.
- Incorporate Dry Ingredients: Add dry ingredients to the wet mixture, reserving 1 tablespoon of flour to toss with strawberries. Mix just until the last streak of flour is incorporated to avoid overmixing.
- Toss Strawberries with Flour: Coat the diced strawberries with the reserved tablespoon of flour, then gently fold them into the batter until evenly distributed.
- Rest Batter: Cover the bowl with a lid, plastic wrap, or tea towel and let rest at room temperature for 1 hour to develop flavors and improve texture.
- Prepare Oven and Muffin Tins: Preheat oven to 425°F (218°C) and line 12 muffin tins.
- Make Streusel Topping: Combine melted butter, flour, and sugar in a bowl and mix until pea-size chunks form.
- Fill Muffin Tins: Use a large cookie scooper to fill muffin tins to the top with batter, making 12 large muffins.
- Add Streusel and Bake: Evenly distribute streusel topping over each muffin. Bake at 425°F (218°C) for 5 minutes, then reduce temperature to 375°F (190°C) and bake for an additional 8-10 minutes or until muffins are golden brown and spring back when gently pressed in the center.
- Cool and Garnish: Remove muffins from the oven and cool for 10-20 minutes. Sprinkle with crushed freeze dried strawberries for added color and texture before serving.
Notes
- Resting the batter for 1 hour enhances the muffin’s texture and flavor.
- Coating strawberries in flour prevents them from sinking to the bottom of the muffins.
- You can substitute salted butter with unsalted if preferred; adjust salt accordingly.
- Use room temperature eggs and cream to help the batter mix smoothly.
- Freeze dried strawberries add a nice crunch and vibrant color as a garnish but can be omitted.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
