Strawberry Muffins with Shortcake Streusel Topping
Delicious bakery style muffins filled with fresh strawberries and topped with streusel topping that melts in your mouth! This recipe is strawberry shortcake in a muffin!
Equipment
- 1 large muffin tin (holds six muffins)
Ingredients
- 1 egg
- ¾ cup sugar or honey
- ½ cup sour cream
- ¼ cup butter melted
- 1 tsp vanilla extract
- ¼ cup whole milk
- ½ tsp salt
- 2 tsp baking powder
- 1½ cup all-purpose flour
- 1½ cups strawberries diced small
- 1 tbsp all-purpose flour
Shortcake Streusel Topping
- 2 tbsp butter melted
- ¼ cup sugar
- ½ cup all-purpose flour
Instructions
- Combine egg, sugar, sour cream, butter, milk, and vanilla in a large mixing bowl. Cream together until smooth.
- Add in one cup flour, baking powder, and salt. Mix well by hand or on low speed with a stand mixer.
- Add the rest of the flour and mix.
- Dice strawberries and add to a separate bowl. Add 1 tbsp flour and stir into berries. This keeps them from leaking juice into the batter and keeps them looking like that bakery style muffin. Add berries to the batter, stirring gently with a spatula or spoon.
- Make the streusel topping by combining melted butter, sugar, and flour. Stir softly with your fingers until you have a crumbly textured dough.
- Using jumbo cupcake liners, fill each muffin tin a little over halfway full of the batter.
- Bake for about 10 minutes at 350℉.
- Remove muffins from oven and top to the rim of the muffin tin with streusel topping. Bake an additional 15-20 minutes or until the topping is golden brown and center of muffins are fully cooked.
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