Light and fluffy bakery-style strawberry muffins topped with a deliciously sweet and crumbly cinnamon streusel. Enjoy with a glass of cold milk.
These bakery style sweet strawberry muffins make the most amazing afternoon snack. My kids love them with a glass of ice cold milk.
They’re also great for popping in lunchboxes or taken on summer picnics. I’ve even served them for dessert before, straight out of the oven with creamy custard. Now that was AMAZING!
✔️ Why should you try it?
- A great way to use up strawberries from the garden
- Can be frozen
- Perfect with a cup of tea or glass of milk
- Sugar (Brown and Caster)
- Vanilla Extract
- Baking Powder
- Plain Flour
- For the streusel topping:
- Melted butter
- Caster and Brown Sugar
- Plain Flour
Various size mixing bowls are useful for this recipe, as well as a wooden spoon for mixing the batter. You’ll also need pretty muffin cases and 2 12 hole muffin tins.
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
- Preheat the oven (temperatures can be found in recipe card below) and line your muffin tin(s) with 18 paper cases.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs and vanilla extract, before carefully folding in the flour, baking powder, salt and orange zest.
- Stir in the milk, but be careful not to over mix. Then it’s time to fold in the chopped strawberries.
- Divide your batter between the prepared paper cases. The recipe makes 18 so you will need two muffin tins.
- For the streusel topping, mix together the melted butter and sugars, then stir in the flour and cinnamon.
- You should get a nice crumble like consistency.
- Sprinkle the streusel topping onto each muffin, and bake in the oven for 30 minutes.
What spices to use?
One of my favourite spices, cinnamon, works so well with strawberries, and helps to bring out their sweetness.
I’ve included a teaspoon of cinnamon in the streusel topping, but if you really like cinnamon, put a teaspoon in the muffin mixture too.
Other soft fruits, like blueberries, blackberries and raspberries, would all work really well in this recipe. You could even try using a combination of fruits, rather than just sticking to one type.
Muffins are best eaten fresh, so eat them up within a couple of days of baking if possible.
Store them in an airtight container to prevent them from going stale too quickly.
🧊 Suitable for freezing?
Yes, as with most things I make, these muffins are perfect for freezing. You could make a double batch and freeze half for another day.
The strawberry muffins make delicious after school snacks for the kids, with a glass of ice cold milk. They will only take an hour or so to defrost, so why not pull a few out of the freezer before the afternoon school run?
The secret is to have all ingredients at room temperature before starting the recipe and secondly, not to overmix the batter. Over mixing makes muffins tough and rubbery so be gentle with your mixing and fold in your flour. Doing this will retain air, and help the muffins to rise.
Most baking recipes that list fresh strawberries as an ingredient can be substituted for frozen strawberries. These is no need to defrost them, just use them straight from the freezer.
Check that your raising agent (baking powder or bicarbonate of soda) is still in date. Be careful not to overmix your muffins as that will result in tough chewy muffins, not light and fluffy like we want them to be.
This recipe really is easy as anything, and a great way of using up those summer strawberries.
Some more easy muffin recipes for you to try;
- Peanut Butter and Banana Muffins
- Blueberry and White Chocolate Muffins
- Jam Doughnut Muffins with sweet strawberry jam
- Blueberry Muffins
- Easy Banana Muffins
- Sweet Potato and Apple Muffins
- Lemon Drizzle Muffins
- Chocolate Courgette Muffins
- Raspberry and White Chocolate Muffins
You might also like to try my delicious tropical tasting Lime and Coconut Loaf Cake, for an easy weekend bake.
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Bakery Style Strawberry Muffins
- 120 g Butter softened
- 135 g Brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- ½ tsp Salt
- 240 g Plain Flour
- 120 ml Milk
- ½ Orange zest of
- 200 g Strawberries chopped
For the streusel topping
- 60 g Butter melted
- 60 g Caster Sugar
- 60 g Brown Sugar
- 1 tsp Cinnamon
- 120 g Plain Flour
- Preheat the oven to 190°c (170°fan / Gas Mark 3 / 325F) and pop 18 muffin cases into two muffin tin(s).
- Cream the butter and brown sugar, until light and fluffy.
- Beat in the eggs and vanilla extract.
- Fold in the flour, baking powder, salt and zest of ½ orange.
- Quickly beat in the milk, try not to overmix.
- Fold through the chopped strawberries.
- Divide into 18 muffin cases.
For the streusel topping
- In a bowl, combine the melted butter and sugar, then stir in the cinnamon and flour, until you get a crumb type consistency.
- Sprinkle the streusel topping onto the muffins and bake in the oven for 30 minutes.