Indulge in the delightful taste of Strawberry Coffee Cake Muffins that combine moist, buttery muffin goodness with the refreshing flavor of fresh strawberries. These muffins, topped with a sweet and crumbly streusel and finished off with a light vanilla glaze, are the perfect breakfast treat or afternoon snack. Whether paired with your morning coffee or enjoyed as a light dessert, these muffins will quickly become a favorite in your household!
Ingredients:
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 1/2 cups diced fresh strawberries
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, softened
For the Glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions:
Preheat the Oven: Begin by preheating your oven to 375°F (190°C) and lining a muffin tin with paper liners.
Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Mix in the Wet Ingredients: Stir in the sour cream and milk until just combined. Gently fold in the diced strawberries.
Fill the Muffin Liners: Fill each muffin liner about 3/4 full with the batter.
Make the Streusel Topping: In a separate bowl, mix together the flour, brown sugar, granulated sugar, butter, and cinnamon with a fork until crumbly. Sprinkle this mixture evenly over each muffin.
Bake the Muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Glaze: While the muffins cool, whisk together the powdered sugar, milk, and vanilla in a small bowl. Drizzle the glaze over the cooled muffins.
Serving Tips:
Pairing: Serve these muffins warm or at room temperature with your favorite beverage. They pair excellently with coffee, tea, or a glass of milk, making them perfect for breakfast, brunch, or as an afternoon snack.
Presentation: For a special touch, arrange the muffins on a decorative plate or a tiered stand. You can also dust them with powdered sugar before serving for a beautiful presentation.
Toppings: Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for a delicious dessert option. You can also sprinkle extra diced strawberries on top for added freshness.
Garnishes: Drizzle additional vanilla glaze over the muffins just before serving for an appealing look and extra sweetness.
Storage Tips:
Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days. This will help maintain their moisture and freshness.
Refrigeration: If you want to keep the muffins fresh for longer, place them in the refrigerator. They can last for up to a week when stored properly in an airtight container.
Freezing: For long-term storage, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Reheating: To reheat the muffins, place them in a microwave for about 15-20 seconds or warm them in a preheated oven until they’re heated through. This helps revive their soft texture.
Avoiding Sogginess: To prevent muffins from becoming soggy, avoid placing them in the fridge while they are still warm. Allow them to cool completely before storing.
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FAQs:
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries in this recipe. However, keep in mind that frozen strawberries may release more moisture than fresh ones. To prevent the muffins from becoming soggy, you can thaw and drain the strawberries before adding them to the batter.
How can I make these muffins healthier?
To make these muffins healthier, consider substituting some of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar slightly or replace it with a natural sweetener like honey or maple syrup. Additionally, using Greek yogurt instead of sour cream can increase the protein content.
Can I make the batter ahead of time?
While it’s best to bake the muffins fresh, you can prepare the muffin batter in advance. Store it in the refrigerator for up to 24 hours before baking. However, it’s recommended to mix in the strawberries just before baking to maintain their freshness and flavor.
What should I do if my muffins are too dense?
If your muffins turn out dense, it may be due to overmixing the batter or not measuring the flour correctly. Be sure to gently fold the ingredients together until just combined and use the spoon-and-level method for measuring flour to avoid adding too much. Additionally, ensure your baking powder is fresh and active for the best rise.
Conclusion:
These Strawberry Coffee Cake Muffins are a delightful way to enjoy the flavors of fresh strawberries in a moist, buttery muffin form. Perfect for breakfast or a sweet snack, they’re sure to please everyone. Try making a batch today and savor the taste of homemade goodness!
📖 Recipe:
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Strawberry Coffee Cake Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Coffee Cake Muffins that are moist, buttery, and bursting with fresh strawberry flavor! Topped with a sweet crumbly streusel and finished with a light vanilla glaze, these muffins are the perfect treat for breakfast or an afternoon snack. Enjoy them warm with your favorite coffee or tea for an irresistible experience.
Ingredients
For the Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup milk
1 1/2 cups diced fresh strawberries
For the Streusel Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 teaspoon ground cinnamon
For the Glaze:
1/2 cup powdered sugar
1–2 tablespoons milk
1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the sour cream and milk until just combined. Gently fold in the diced strawberries.
- Fill each muffin liner about 3/4 full with the batter.
- For the streusel topping, mix together the flour, brown sugar, granulated sugar, butter, and cinnamon with a fork until crumbly. Sprinkle this mixture evenly over each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla. Drizzle the glaze over the cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Muffins freeze well; wrap individually and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 280 kcal
