Soft Strawberry Streusel Muffins packed with fresh fruit and topped with buttery crumb topping. Perfect for breakfast baking.

Scale

1 1/4 C all purpose flour

2/3 C white sugar

1 1/2 tsp baking powder

1/2 tsp salt

2 C strawberries cut into small pieces

1/2 C milk

1 large egg beaten

1 tsp vanilla extract

1/4 C vegetable oil

1/4 C cold salted butter

5 tbsp all purpose flour

1/4 C white sugar

1/8 tsp cinnamon

1. Preheat oven to 425 F and line a muffin pan with 9 muffin cups.

2. Whisk flour, sugar, baking powder, and salt in a large bowl.

3. Set aside 1/2 C strawberries and mix remaining into dry ingredients.

4. Add milk, egg, vanilla, and oil. Mix gently until combined.

5. Fill muffin cups almost full and top with reserved strawberries.

6. Whisk flour, sugar, and cinnamon for streusel.

7. Cut in cold butter until crumb texture forms.

8. Top muffins with streusel.

9. Bake 5 minutes at 425 F, then 15-18 minutes at 350 F.

10. Cool completely before removing.

Do not overmix batter.

Use cold butter for crumb topping.

Store in airtight container.

Keywords: Strawberry Streusel Muffins, Strawberry Muffins, Crumb Topping, Breakfast, Baking, Fresh Fruit