Strawberry Streusel Muffins

The berries at the market have been so sweet and juicy. I realized this week that I over bought (if that’s possible) and some were looking a bit sad. Instead of freezing them for summer smoothies, I decided they would sparkle and shine in these muffins for a breakfast treat.

What really makes these muffins explode with that sweet strawberry flavor is the addition of a little strawberry preserves swirled in the top of the muffin before baking. (This is as trick that I learned from Cook’s Illustrated a few years ago.) The sour cream makes them moist but not gummy. The diced strawberries create pockets that burst with sweetness. The streusel topping adds another textural and taste dimension. The added bit of cinnamon in the streusel pairs perfectly with the strawberries.

Strawberry Streusel Muffins

Prep: 15 minsCook: 30 minsTotal: 45 mins Servings: 12 Refreshingly sweet strawberry muffins that are bursting with flavor and have an irresistible crunchy top!

Equipment

• Stand mixer
• 12-cup standard muffin pan
• 2-ounce ice cream scoop

Ingredients 

For the Streusel

• ½ cup confectioners’ sugar
• ⅓ cups unbleached all-purpose flour
• ¼ teaspoon ground cinnamon
• 3 tablespoons (1 1/2 ounces) unsalted butter

For the Muffin Batter

• 1 ½ cups unbleached all-purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• 8 tablespoons (4 ounces) unsalted butter, melted
• 1 cup sour cream
• 1 extra-large egg
• 1 teaspoon vanilla extract
• 1 cup small diced fresh strawberries
• 2 tablespoons strawberry preserves, divided

Instructions 

For the Streusel

1. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients. Mix on medium speed until the butter is blended with the dry ingredients and the mixture has a crumb-like texture. Set aside.
2. Preheat the oven to 350ºF. Line a standard 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the butter, sour cream, eggs, and vanilla. Gently mix the wet ingredients into the dry ingredients just until the mixture comes together. The mixture will be more like a dough than a batter. Fold in the strawberries. Evenly fill the muffin tins (I use a 2-ounce ice cream scoop). Push 1/2 teaspoon of strawberry preserves into the center of each batter mound, pushing below the surface. Using a skewer, swirl the preserves through the batter using a figure-eight motion. Top each muffin with 1 tablespoon of the streusel topping. Bake for 30 minutes. Allow the muffins to cool in the tin for 5 minutes. Remove the muffins and cool completely. Enjoy!

Nutrition

Calories: 271kcal, Carbohydrates: 32g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 53mg, Sodium: 139mg, Potassium: 75mg, Fiber: 1g, Sugar: 16g, Vitamin A: 462IU, Vitamin C: 8mg, Calcium: 60mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.