These strawberry streusel muffins are light, airy, and loaded with chunks of diced strawberries! Easy and so delicious, an quick streusel topping gives these muffins a nice crunch. Needing only 10 ingredients these muffins come together in under 30 minutes and make a great addition to breakfast or on the go snack.
Can I use frozen strawberries?
Frozen strawberries work just as good as fresh. If you are using frozen strawberries, do not thaw them before using. You will also want to buy chopped or thinly sliced frozen strawberries, not whole ones!
Variations:
Peach Muffins – substitute 2 cups fresh or frozen peaches, diced small.
Apple Muffins – substitute 2 cups fresh red or green apples, peeled and diced small.
Pear Muffins – substitute 2 cups fresh pears, peeled and diced small.
Blueberry Muffins – substitute 2 cups fresh or frozen blueberries – or visit my Blueberry Streusel Muffin recipe!
If you like these strawberry streusel muffins, you’ll love
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Tools I used for this recipe:
- KitchenAid 6 Qt. Stand Mixer β I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula β a must for any home baker! Perfect for scrapping batter out of the mixing bowl.
- Non-stick Muffin Tin β just one of those pans you need!
- White Paper Liners β a good basic muffin or cupcake liner to have on hand
Instructions:
- Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine flour, baking powder, and salt, set aside.
- In a large mixing bowl combine the oil and sugar whisk well to combine. Add in the milk, egg, and vanilla. Mix again until smooth.
- Combine the wet and dry ingredients and mix until the batter is smooth. Gently fold in the diced strawberries. Use a portion scoop or measuring spoon to scoop batter into the prepared muffin tin, filling 2/3rd’s of the way full.
- For the streusel, combine the flour, butter, and sugars. Use a fork to combine. Top each muffin with an even amount of streusel.
- Bake at 350 for 25-27 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly transfer to a wire rack and enjoy. These are best eaten immediately but will keep in an airtight container for 1-2 days.
Notes:
**If using frozen strawberries, do not thaw. Keep strawberries diced small so they mix in evenly, pat well with a towel to absorb any extra moisture.
Strawberry Muffins
Ingredients:
- 1/4 cup Vegetable oil
- 1/2 cup Granulated Sugar
- 1/2 cup Milk or non-dairy substitute
- 1 Egg, room temperature
- 1 tbsp Vanilla extract
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1 3/4 Cup Flour
- 2 cups Strawberries, fresh or frozen, diced small*
For the streusel:
- 1/2 cup Flour
- 1/4 cup Brown sugar
- 1/4 cup Granulated sugar
- 4 tbsps Unsalted butter, softened
Instructions:
- Preheat oven to 350 degrees F. Line or grease a muffin tin, set aside. In a small mixing bowl combine flour, baking powder, and salt, set aside.
- In a large mixing bowl combine the oil and sugar whisk well to combine. Add in the milk, egg, and vanilla. Mix again until smooth.
- Combine the wet and dry ingredients and mix until the batter is smooth. Gently fold in the diced strawberries. Use a portion scoop or measuring spoon to scoop batter into the prepared muffin tin, filling 2/3rd's of the way full.
- For the streusel, combine the flour, butter, and sugars. Use a fork to combine. Top each muffin with an even amount of streusel.
- Bake at 350 for 25-27 minutes, or until a toothpick inserted comes out clean. Allow to cool slightly transfer to a wire rack and enjoy. These are best eaten immediately but will keep in an airtight container for 1-2 days.
Notes:
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
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