Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk (or whole milk)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1/3 cup all-purpose flour (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1/4 cup brown sugar, packed (for streusel)
- 1/4 teaspoon ground cinnamon (for streusel)
- 1/4 cup unsalted butter, cold and cubed (for streusel)
- Pinch of salt (for streusel)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly.
- In a small bowl, mix the ingredients for the streusel topping: flour, sugars, cinnamon, and salt; then add cold cubed butter until crumbly. Set aside.
- In a large bowl, whisk together the dry ingredients: flour, sugars, baking powder, baking soda, salt, and cinnamon. In another bowl, combine melted butter, buttermilk, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently stir until just combined. Fold in the chopped strawberries.
- Spoon the batter into muffin cups about two-thirds full and top with the streusel mixture.
- Bake for 18–22 minutes until golden; a toothpick inserted should come out clean.
- Let cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg