Strawberry Muffins

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These Strawberry Muffins with Self Rising Flour are soft, fluffy, and loaded with juicy fresh strawberries in every single bite. Topped with a buttery streusel topping, they come out bakery-style every time with no complicated steps required. Self rising flour keeps things simple and the whole batch is ready in just 35 minutes. Perfect for a weekend breakfast, a brunch spread, or any morning you want something a little special

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 285kcal

Author: Lynn Polito

Equipment

Ingredients

Streusel Topping

½ cup All Purpose Flour
¼ cup Sugar Turbinado or Regular white sugar
4 tablespoon Butter Cut into small cubes
Pinch of salt

For the Muffins

2 cups Self Rising Flour
¾ cup Granulated Sugar
2 large Eggs
½ cup Butter Melted
½ cup Buttermilk
2 teaspoon Vanilla Extract
1 ½ cups Strawberries Hulled and diced small

Instructions

Preheat your oven to 425 degrees Fahrenheit. Line a12-cup muffin tin with paper liners and spray lightly with non-stick cooking spray. Set aside.
In a separate bowl, combine the all purpose flour, turbinado sugar, sea salt, and cold cubed unsalted butter. Use your fingers or a fork to work the butter into the flour mixture until it forms coarse crumbs. Place in the refrigerator while you make the batter.
In a large bowl, whisk together the large eggs, melted butter, buttermilk, two teaspoons vanilla extract, and almond extract until smooth.
Add the self rising flour, granulated sugar, and a pinch of sea salt to the large bowl with the wet ingredients. Using a spatula, gently stir until the dry ingredients are just incorporated. Do not overmix! A few lumps in the batter are perfectly fine.
Gently fold the diced fresh strawberries into the batter with a spatula.
Use a large cookie scoop to fill each muffin cup almost to the top of the muffin liner. This helps create tall, bakery-style domed tops.
Remove the streusel from the refrigerator and generously sprinkle on top of each muffin, pressing lightly.
Place the muffin pan in the oven and bake at 425 degrees for 5 minutes. Without opening the oven door, reduce the temperature to 375 degrees Fahrenheit and continue baking for 15 to 18 more minutes.
The muffins are done when the tops are golden, the streusel is set, and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for five minutes, then transfer to a wire rack to cool.

Notes

No self rising flour? Use 2 cups all purpose flour, 3 teaspoons baking powder, and ½ teaspoon salt whisked together.
No buttermilk? Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then add enough milk to reach the ½ cup line. Let sit for 5 minutes.
Keep muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Cool completely, wrap individually in aluminum foil, place in a heavy-duty freezer bag, and freeze for up to 3 months. Thaw at room temperature or in the refrigerator overnight.
Do not overmix the batter once the dry ingredients are added. Overmixing leads to dense, tough muffins.
Toss diced strawberries in 1 teaspoon of flour before folding them in to prevent sinking.

Nutrition