Name: Bakery-Style Strawberry Streusel Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/4 cup butter, melted and cooled; 1/2 cup flour; 1/2 cup sugar; 1/4 tsp cinnamon; 2 cups flour (+1 tablespoon for strawberries); 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup butter, softened (1 stick); 3/4 cup sugar; 2 eggs; 1/2 cup buttermilk*; 1/4 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 1/4 tsp almond extract; 1 1/2 cups strawberries, diced

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These Bakery-Style Strawberry Streusel Muffins are delicious and packed with fresh strawberries! A buttery cinnamon streusel crumble adds the perfect crunch to these fluffy muffins, making them taste just like your local bakery muffins.

a bakery-style strawberry streusel muffin on a wooden board with fresh strawberries around the muffin. — *Bakery-Style Strawberry Streusel Muffin Recipe.*

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close up of strawberry streusel muffins surrounded by fresh strawberries. — *Fresh Strawberry Muffins with Buttery Streusel Muffins.*

The Players for Strawberry Streusel Muffins

Ingredients:

Butter – You’ll need butter for both the muffin batter and the crumble topping.
Flour – Plain all-purpose flour is needed.
Sugar – White granulated sugar sweetens the muffins and helps the streusel topping caramelize as it bakes.
Cinnamon – Just a pinch of cinnamon is needed for the crumbly streusel topping.
Baking Powder – Helps the muffins rise tall and bakery-style.
Baking Soda – This helps our strawberry streusel muffins become tender.
Salt – You’ll need just a pinch of salt to bring all of the flavors together.
Eggs – Two large room temperature eggs are needed for these muffins.
Buttermilk – Using buttermilk keeps the muffins moist and tender. I prefer to make my own buttermilk at home using whole milk and white vinegar.
Sour Cream – Just a dollop of sour cream (or Greek yogurt) brings more moisture to our muffins.
Vanilla Extract – Using 100% pure vanilla extract brings great flavor.
Almond Extract – Adding a dash of almond extract brings a nutty sweetness to our strawberry muffins.
Strawberries – Fresh, juicy berries are the star of the muffins, adding bursts of fruity flavor in every bite.

Tools:

Muffin Pan – You’ll need a 12-well muffin pan to make these muffins. I also use this pan to make my Copycat Starbucks Blueberry Muffins.
Muffin Liners – To keep the muffins moist (especially if you want to freeze these), you’ll need some muffin liners.

overhead view of three strawberry muffins together on a wooden cutting board. — *Easy Strawberry Streusel Muffins Recipe.*

How to Make Strawberry Streusel Muffins

Making these Strawberry Streusel Muffins is so ridiculously easy! I personally love to bake them, cool them, and freeze them to keep in my freezer for quick breakfast, an afternoon snack, or as a sweet treat after dinner. Let’s bake!

Prepare the Streusel Topping

In a small bowl, stir together the melted butter, flour, sugar, and cinnamon until it looks crumbly, kind of like sand.

melted butter in a white bowl for the streusel crumble. — *In a small bowl, add melted and cooled butter.*

white flour, sugar, and cinnamon added to the cooled butter. — *In a small bowl, add melted and cooled butter.*

Pop the bowl in the fridge while you mix the muffins. You don’t need it to be cold, just long enough to cool it down a bit.

Prepare the Strawberry Muffin Batter

Place your oven rack in the middle of the oven. Preheat your oven to 375 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

flour in a glass bowl with ingredients behind the bowl. — *To a large bowl, whisk together the dry ingredients.*

In a large bowl, beat the softened butter with the sugar until light and fluffy, about 2 minutes. Stir in the eggs.

softened butter and sugar being added to a bowl for strawberry streusel muffins. — *To a separate bowl, beat softened butter and sugar together.*

Stir in the buttermilk, sour cream (or Greek yogurt), vanilla extract, and almond extract. The batter might look a little lumpy at this point, but that’s okay.

two eggs, vanilla extract, and almond extract added to the butter and sugar mixture. — *Beat in 2 eggs, vanilla extract, and almond extract into the butter mixture.*

homemade buttermilk added to the eggs and butter mixture. — *Beat in 2 eggs, vanilla extract, and almond extract into the butter mixture.*

Add half of the flour mixture to the wet ingredients and stir well. Dump in the remaining flour and mix.

a bowl with the dry ingredients being held over the wet ingredients for strawberry streusel muffins. — *Pour in half of the dry ingredients to the wet ingredients and mix well. Once it’s incorporated, add in the remaining flour.*

Fold in the Strawberries

In a separate small bowl, toss the diced strawberries with a tablespoon of flour. This helps keep the strawberries from sinking to the bottom.

a small bowl with diced strawberries and flour mixed together. — *In a bowl (I reused the bowl with dry ingredients), add the diced strawberries and combine with 1 tablespoon of flour.*

diced strawberries with flour added to the batter. — *In a bowl (I reused the bowl with dry ingredients), add the diced strawberries and combine with 1 tablespoon of flour.*

Gently fold the strawberries into the muffin batter until they’re just mixed in. Try not to over-mix.

Bake the Strawberry Muffins

Divide the batter evenly between the cups, filling about ¾ full. Sprinkle the top of each muffin generously with the streusel crumble topping.

overhead view of prepared muffin tin next to the muffin batter and streusel crumble. — *Assembly line-up for Strawberry Streusel Muffins.*

muffin tin with the strawberry muffin batter added 3/4 of the way full. — *Assembly line-up for Strawberry Streusel Muffins.*

Bake for 20–22 minutes, or until the tops are golden and a toothpick poked in the center comes out clean.

strawberry streusel muffins in the pan after baking in the oven. — *Bake in the oven for 20-22 minutes (mine took about 21 minutes).*

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to finish cooling completely.

close up of a strawberry muffin with muffins in the background with a bowl of strawberries. — Delicious Bakery-Style Strawberry Streusel Muffins.

Storage, Freezing, and Reheating Instructions

To Store:

Store completely cooled muffins in an airtight container at room temperature for up to 3 days.

To Freeze:

Place muffins on a cooling rack and place in the freezer to flash-freeze for about 30 minutes. Move them into a freezer bag. Freeze muffins for up to 3 months.

To Reheat:

Take desired amount of muffins from freezer and place it on the counter to thaw for 30 minutes. Microwave the muffins for about 20 seconds at 50% power to reheat.

overhead view of strawberry muffins on a wire rack with strawberries around them. — *Bakery-Style Fresh Strawberry Muffins.*

Pin it for Later!

If you end up making these Strawberry Streusel Muffins, let me know. I’d love to chat with you!

a picture of a strawberry streusel muffin on a wooden cutting board. — *Pin this to Bake Later!*

Looking for more breakfast ideas? Check these recipes out next!