These Strawberry Streusel Muffins are a great way to use of fresh strawberries that have gotten a bit soft. The streusel topping adds a nice texture too!
My daughter loves strawberries. They’re pink, they’re pretty and they taste good too. She also loves muffins, especially when they have “crunchies” on top. So when I opened the fridge yesterday and noticed a carton of strawberries that had to be used up, I took my cue from her, and made some pretty strawberry muffins.
These Strawberry Streusel Muffins are a tasty way to welcome spring. After months of eating rich and decadent sweets, I was looking for something brighter, and lighter-tasting. On their own, these muffins are just sweet enough with the “crunchies” on top, but when paired with some homemade Strawberry Butter, they disappear twice as fast.
STRAWBERRY STREUSEL MUFFINS
Makes 12 regular-sized muffins.
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- 1 teaspoon lemon zest
- 2 eggs, beaten well
- 1 teaspoon vanilla
- ½ cup buttermilk
- 2 cups strawberries, hulled, rinsed and diced*
Oat Streusel Topping Ingredients:
- 1/3 cup oats, preferably old-fashioned (not instant)
- 1/3 cup brown sugar, packed
- 1 tablespoon butter, cold and cut into tiny pieces
Strawberry Butter Ingredients:
- 1 ½ teaspoons confectioner’s sugar
- 4 strawberries, hulled, rinsed and diced*
- 1 stick of unsalted butter, room temperature**
Step 1: Preheat oven to 350°F. In a large-sized bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
Step 2: In a separate large-sized bowl, cream together the butter, both sugars, and lemon zest.
Step 3: Add the eggs, one at a time, the vanilla and buttermilk; mix each ingredient until just incorporated.
Step 4: Create a well in the center of the dry ingredients and slowly pour your wet ingredients into the well. Mix with a wooden spoon or spatula until just incorporated.
Step 5: Gently fold in the strawberries. (*If strawberries are a little on the tart side, toss them with 1/4 teaspoon white sugar and let them sit for a few minutes before adding to the batter.)
Step 6: Make Oat Streusel Topping. In a clean bowl, add oats, brown sugar and butter. Rub ingredients together with your fingers until crumbles form. Set aside.
Step 7:Spray a standard-size muffin pan with cooking spray and fill muffin tin with batter. Add Oat Streusel Topping on top of each muffin.
Step 8: Bake muffins at 350°F for 20-22 minutes. Test with a toothpick; toothpick should come out clean when poked into the center of a muffin. Remove muffins from the muffin pans and cool on a wire rack.
Step 9: Make Strawberry Butter. While muffins are cooling, combine butter, confectioner’s sugar and strawberries in a large bowl; blend with a mixer until smooth and creamy. Transfer to a pretty dish until muffins are ready to eat. (**In order for the butter to mix properly, it is very important that the butter is at room temperature. My children wanted to eat these muffins right out of the oven, so I rushed the process and my butter ended up a bit lumpy.)
Thanks for reading,