These fluffy strawberry muffins are made with fresh strawberries and topped with a strawberry crumble. Takes 10 min to make, 1 hr to rest, and 15 min to bake.



strawberries AP flour baking powder baking soda salt salted butter granulated sugar eggs Greek Yogurt vanilla extract heavy cream sugar


butter AP flour granulated sugar freeze dried strawberries

STEP 1: For the muffins, wash, hull and dice strawberries press between 2 paper towels to soak excess juice. Allow them to rest.

STEP 2: Whisk flour, baking powder, baking soda and salt. Set aside. Whisk melted butter and sugar until combined.

STEP 3: Whisk in one egg at a time then add Greek Yogurt and vanilla and whisk. Add heavy cream and whisk.

STEP 4: Mix in dry ingredients, reserving 1 Tbsp of flour. Toss strawberries with the reserved Tbsp of flour and fold them into the batter.

STEP 5: Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1-2 hours.

STEP 6: For the streusel, combine the melted butter with flour and sugar until pea size chunks form.

STEP 7: Fill 12 muffins tins to the top with batter and distribute streusel over the tops of the muffins and bake at 425F for 5 min.

STEP 8: Reduce temp to 375F and bake for 8 min. Remove and allow to cool. Sprinkle crushed freeze dried strawberries on top for some color!

Click the link below for the full recipe!