Soft and fluffy muffins loaded with fresh strawberries and topped with a cinnamon streusel crumble, these Strawberry Coffee Cake Muffins are the perfect treat for breakfast, brunch, or a delightful snack.
Why You’ll Love This Recipe
- Bursting with Flavor: Fresh strawberries add a natural sweetness and vibrant flavor to these muffins.
- Perfect Texture: A moist, tender crumb paired with a crunchy streusel topping makes every bite irresistible.
- Easy to Make: Simple ingredients and straightforward steps ensure success every time.
- Versatile: Great for breakfast, brunch, or an on-the-go snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1 1/2 cups diced fresh strawberries
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, melted
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Directions
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. - Prepare the Crumb Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbly. Set aside. - Make the Muffin Batter:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream (or yogurt).
- Gradually fold the dry ingredients into the wet ingredients until just combined. Gently fold in the diced strawberries.
- Assemble the Muffins:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin. - Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Add the Glaze (Optional):
In a small bowl, whisk together the powdered sugar, milk, and vanilla. Drizzle over the cooled muffins for an extra touch of sweetness.
Servings and Timing
- Yield: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: Approximately 40 minutes
Variations
- Berry Mix: Swap half the strawberries for blueberries or raspberries for a mixed-berry version.
- Lemon Twist: Add a teaspoon of lemon zest to the batter for a bright citrus note.
- Nutty Streusel: Add chopped pecans or walnuts to the crumb topping for extra crunch.
- Gluten-Free: Use a 1:1 gluten-free baking flour blend to make these muffins gluten-free.
Storage/Reheating
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days in an airtight container.
- Freezer: Freeze completely cooled muffins in a single layer. Once frozen, transfer to a freezer bag and store for up to 3 months. Thaw at room temperature before enjoying.
FAQs
1. Can I use frozen strawberries?
Yes, but do not thaw them to avoid adding excess moisture to the batter.
2. What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream in this recipe.
3. How do I prevent the strawberries from sinking?
Toss the diced strawberries in a tablespoon of flour before adding them to the batter.
4. Can I make these muffins dairy-free?
Yes, substitute dairy-free butter and yogurt for the butter and sour cream.
5. How can I tell if the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
6. Can I skip the streusel topping?
Yes, but the topping adds a delightful crunch and flavor.
7. How do I make the glaze thicker?
Use less milk to achieve a thicker consistency.
8. Are these muffins overly sweet?
No, they are lightly sweetened with a balanced flavor profile.
9. Can I add nuts or chocolate chips to the batter?
Absolutely! About 1/2 cup of chopped nuts or chocolate chips can be folded in with the strawberries.
10. Do I need to refrigerate these muffins?
It’s not necessary unless storing for more than two days.
Conclusion
These Strawberry Coffee Cake Muffins are a delightful way to enjoy the sweet and tart flavors of fresh strawberries. With their tender crumb, crunchy streusel topping, and optional glaze, they’re sure to become a favorite for any occasion. Pair them with coffee or tea and savor every bite!
Print
Strawberry Coffee Cake Muffin
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Total Time: ~40 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and fluffy Strawberry Coffee Cake Muffins loaded with fresh strawberries and topped with a cinnamon streusel crumble. Perfect for breakfast, brunch, or a delightful snack, these moist and flavorful muffins will quickly become a family favorite.
Ingredients
Muffins:
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 1/2 cups diced fresh strawberries
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
Optional Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/4 teaspoon vanilla extract
Instructions
- Preheat the Oven:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. - Prepare the Crumb Topping:
Mix flour, brown sugar, and cinnamon in a small bowl. Stir in melted butter until crumbly. Set aside. - Make the Muffin Batter:
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well. Stir in vanilla and sour cream (or yogurt).
- Gradually fold in dry ingredients until just combined. Gently fold in diced strawberries.
- Assemble the Muffins:
Divide batter evenly among muffin cups, filling each 3/4 full. Sprinkle crumb topping generously on top. - Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. - Add the Glaze (Optional):
Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled muffins.
Notes
- Toss strawberries in a tablespoon of flour to prevent sinking.
- Substitute Greek yogurt for sour cream if preferred.
- Store muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
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