Description
Delight in these Strawberry Streusel Cobbler Muffins, a perfect combination of moist, tender muffins loaded with fresh strawberries and topped with a buttery cinnamon-sugar streusel. Easy to make and baked to golden perfection, these muffins bring a delicious homemade touch to your breakfast or snack time.
Ingredients
Muffin Batter
- 2 cups all-purpose flour (or gluten-free 1 for 1 flour for a gluten-free option)
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk of choice
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries (chopped)
Streusel Topping
- 1/2 cup brown sugar (packed)
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 tablespoons unsalted butter (softened)
Instructions
- Prepare the Cobbler Streusel Topping: In a small bowl, mix 1/2 cup brown sugar, 1/3 cup flour, 1/2 teaspoon cinnamon, and 4 tablespoons softened butter. Use your fingertips, a pastry cutter, or a fork to blend until the mixture forms a crumbly, wet sandy texture. Place the streusel in the fridge to chill while preparing the muffins.
- Preheat Oven and Prepare Muffin Tin: Heat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray or line with paper muffin liners.
- Mix Wet Ingredients: In a large bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and combined.
- Mix Dry Ingredients: In another bowl, combine flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the ingredients.
- Combine Wet and Dry Mixtures: Gently fold the wet mixture into the dry ingredients using a rubber spatula. Stir until just combined and no dry flour remains, but avoid overmixing to keep muffins tender.
- Fold in Strawberries: Carefully fold in the chopped strawberries, ensuring even distribution without breaking them down too much.
- Fill Muffin Cups: Using a large cookie scoop or 1/4 cup measuring cup, divide the batter evenly among the 12 muffin cups, filling each almost to the top.
- Add Streusel Topping: Sprinkle the chilled streusel mixture generously over the batter in each muffin cup.
- Bake: Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely before serving.
Notes
- For gluten-free option, use a 1-for-1 gluten-free all-purpose flour blend.
- Fresh or frozen strawberries can be used; if frozen, no need to thaw but be sure to pat dry slightly to avoid excess moisture.
- Do not overmix the batter to prevent dense muffins.
- Use unsalted butter to control salt content better.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
