These soft and fruity Strawberry Streusel Muffins with a Strawberry glaze 'crust' are slightly tart, with some sweet and tangy notes, and have a little bit of crunch from that streusel topping!
Strawberries are such a delicious fruit, and they can marry pretty much anything you put with it, but I just can't get over how yummy these strawberry muffins are! I have been eating one with my coffee every morning while I think about what I am going to bake next... and of course I shared some with my grandfather as well since this is one of his absolute favorite muffins. If you like a sweet strawberry treat, this is one for the books!
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Now lets get into this recipe shall we? Yes please!
Strawberry Streusel Muffins
For the Strawberry sauce
2 cups fresh chopped strawberries
4 tsp granulated sugar
2 tsp lemon juice
For the Muffins
2 cups fresh diced strawberries ( small bites )
2 cups All-Purpose flour
3 tsp baking powder
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 cup plain greek yogurt
1/2 cup canola oil
1 tsp vanilla extract
For the Streusel topping
1 1/2 tbsp granulated sugar
1 1/2 tbsp light brown sugar ( packed )
1/8 tsp salt
1/4 cup flour ( + 2 - 3 tbsp for breaking it up )
2 1/2 tbsp unsalted butter ( melted )
Instructions
To make the Strawberry sauce, add your 2 cups of chopped strawberries in a small sauce pan with your sugar and lemon juice and stir to coat all of the strawberries with the sugar
Allow to sit and boil for about 10 minutes, stirring occasionally, until the strawberries are soft and easy to mash with your stirring spoon.
Pour the sauce through a fine mesh strainer/sifter and mash all of the strawberries until a majority of the juice is the only thing in your bowl. Set the juice in the fridge or freezer to allow to cool and thicken slightly ( it will still be pretty runny, but don't worry! when it bakes the juice seeps in and allows a sort of shell/crust to form while keeping your muffins SUPER moist. )
You can either toss the remaining strawberry mush, or ( what I like to do is ) after I have used what I need of the juice for the muffins I recombine them and use it as a strawberry spread on toast 😉 yumm!
For the streusel topping mix all of your dry ingredients into a small mixing bowl, then add the melted butter and stir until little clumps form ( you may need to add some extra flour ( about 2 - 3 tbsp ) to get the crumble texture you're looking for )
Preheat your oven to 375F and line your cupcake tins with 12 cupcake liners, or grease your tray well and lightly dust them with flour
In a medium sized mixing bowl add the flour, baking powder and salt and set aside
In a large mixing bowl beat your eggs and sugar until combined and slightly lighter in color and smooth in texture
Add in the plain greek yogurt and beat again until just combined
Now add in the canola oil and vanilla extract and combine completely
Slowly incorporate your dry ingredient into your wet ingredients, scraping down the sides of the bowl after each addition of dry ingredients
Fold in your 2 cups of small, diced strawberries and fill your cupcake liners about a centimeter from the top
Remove your strawberry sauce from the chiller, and distribute an even layer across each of your muffins
Lastly sprinkle the streusel topping onto each of the muffins
Bake your muffins for about 20 - 25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean, with only a few small crumbs
Enjoy! 🍓
Baking notes
Try not to overfill with your batter, because you will make quite a mess with the strawberry sauce and streusel topping that comes after. I tend to leave about a cm - 1/2 cm between the batter and the top of the cupcake liner to make sure I'm not making muffins that will ooze all over. 😁
I recommend using fresh fruit because it bakes beautifully and holds it's texture while the fruit adds some extra moisture throughout your muffin, but if you don't have the time or patience to dice up a ton of strawberries you can always substitute with frozen strawberries.
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