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close up of a bakery-style strawberry muffin on a cutting board.

Bakery-Style Strawberry Streusel Muffins Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Servings 12 muffins

Ingredients
  

Streusel Topping

  • 1/4 cup butter, melted and cooled
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 tsp cinnamon

Strawberry Muffins

  • 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

Instructions
 

Prepare the Streusel Topping

  • In a small bowl, mix together the melted butter, flour, sugar, and cinnamon. Stir until it resembles a crumbly sand-like texture. Place in fridge while you prepare the muffins.

Prepare the Strawberry Muffin Batter

  • Place oven rack in middle of oven, preheat oven to 375 degrees Fahrenheit, and line a 12-cup muffin tin with paper liners. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter with the sugar until light and fluffy, about 2 minutes. Stir in the eggs.
  • Stir in the buttermilk, sour cream (or Greek yogurt), vanilla extract, and almond extract.
  • Add in half of the flour mixture to the wet ingredients and stir well. Dump in the remaining flour and mix.

Fold in Strawberries

  • In a separate small bowl, toss diced strawberries with 1 tablespoon flour to prevent sinking. Fold the strawberries into the batter, without over-mixing.

Bake the Strawberry Muffins

  • Divide the batter evenly between the cups, filling about ¾ full. Sprinkle each muffin generously with the streusel crumble topping.
  • Bake in the oven for 20-22 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan, before removing the muffins to a cooling rack to cool completely.

Notes

*For homemade buttermilk, combine 1 tablespoon white vinegar to a 1/2 cup measuring cup, then pour in whole milk to the top. Let it sit for 5 minutes to thicken and sour.
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.