Strawberry Streusel Muffins

"This recipe makes a great breakfast muffin, and you could easily substitute blueberries for strawberries."
photo by looper457226 photo by looper457226
photo by looper457226
photo by mommyluvs2cook photo by mommyluvs2cook
photo by laura.mattiello photo by laura.mattiello
photo by moonpoodle photo by moonpoodle
photo by moonpoodle photo by moonpoodle
Ready In:
12 muffins




  • Cream butter and sugar together in a bowl.
  • Add egg, mix well.
  • In a separate bowl, combine flour, baking powder and salt.
  • Add to creamed mixture, together with milk.
  • Stir in vanilla, followed by strawberries.
  • Fill 12 paper-lined muffin cups with batter.
  • In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
  • Sprinkle over muffins.
  • Bake at 375 F for 25-30 minutes or until browned.

Questions & Replies

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  1. Very good. I replaced the butter with yogurt and just used egg whites and they still passed the picky husband and son taste test
  2. These were wonderful! Before adding the streudel, I took a strawberry slice, coated it lightly with cinnamon-sugar, and placed it on top of the muffin. As they baked, it melted slightly and infused the muffin with intense strawberry flavor. Thanks, this is a keeper!
  3. VERY, VERY good!! The strawberry flavor in these muffins is awesome ! (I used fresh strawberries). I did have to toss the first batch of strudel, though...I tried making it with light margarine and it turned into a big glob. No biggie, though...just remade it with butter, and it was perfect! Thank you for a wonderful recipe!! ~Manda
  4. Not overly sweet, there is just enough sugar to cut down on tartness. Make sure you cut down strawberry pieces small (big pieces shrink and get gooey). Cinnamon crumbs on top give a nice flavorful edge.
  5. Mmmmmmmmmmmm these were delicious!!! Very, VERY moist too. My mom and I made them today and somehow we had 24 muffins when we were done with only 7 left now. Thanks so much for the recipe.


  1. These muffins were fabulous! I made them quickly and was able to "eyeball" ingredients with great success. I used approx. 1/2 c. more of both sugar and milk. I also substituted almond extract for the vanilla and opted not to use the streusel topping. Insted, I sprinkled the tops with coarse sugar, and they were a hit. Thank you so much for sharing such a wonderful recipe!
  2. Very good. I replaced the butter with yogurt and just used egg whites and they still passed the picky husband and son taste test


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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