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.