I am totally smitten by these Scrumptious Strawberry Breakfast Muffins! We were going on a picnic and I had just received my grocery delivery. Of course there were these beautiful fresh strawberries which inspired me to make these in a hurry just before we left.

Everything about making these muffins from start to finish was just a feast for the eyes. It was so easy to whip together too! I had a permanent smile on my face and my heart was just enjoying this so much. I mean even the batter for these muffins – look at this beautiful mess you guys! Just stunning…

I promised the sweet young lady who I shared some of these breakfast muffins with that I’ll post the recipe today so Ola – this one’s especially for you <3. You’ll also find the link to an easy download and print recipe card at the button at the bottom of this post.

Shout out to The Baker Mama for the inspiration. For this recipe, I used my own basic muffin recipe and Maegan’s yummy streusel topping. Her Strawberry Streusel Muffin Recipe can be found here. P.S. Maegan and her dad also make these gorgeous boards you have to see. I’ve been trying to get one for myself but they’re all so beautiful I can’t make a decision LOL!

How do we make these beautiful, delicious muffins? Super easy and I’ve included substitutions for some items too. If you have questions, just ask away!

Ingredients for Strawberry Muffin Batter

2.5 cups all purpose flour

1 teaspoon salt

2.5 teaspoons baking powder

3/4 cup granulated sugar

**1/4 cup light brown sugar (packed)

2 large eggs

2 teaspoons vanilla extract

1 stick or 8 tablespoons unsalted butter (softened at room temperature)

3/4 cup milk

2 cups fresh strawberries (chopped)

**If you don’t have light brown sugar, you can simply use 1 cup of granulated sugar instead of 3/4 cup

Ingredients for the Crumb Topping

1/4 cup white sugar

3 tablespoons butter (melted and cooled)

1/4 cup light brown sugar

1/4 cup all purpose flour

Directions

Preheat oven to 350 ℉ and spray your cupcake/muffin tin with non stick spray or use cupcake liners. This recipe makes 12 muffins.

Mix all the ingredients for the crumb topping together. Use a fork to combine well and set aside.

In a separate bowl, whisk together the all purpose flour, baking powder and salt. Set aside.

In the bowl of your electric mixer (with a whisk attachment) combine the butter, sugar, eggs and vanilla. Mix well.

With your mixer on low, add 1/3 of the flour mixture. Combine. Next add half of the milk. Keep alternating this, ending with your flour mixture. Use a spatula to scrape the sides to make sure ingredients are well combined. Do not over beat. Note that for muffins, your batter is going to be thicker than cupcake batter. Remove from the mixer and fold in the chopped fresh strawberries. Now, stand back and take in the beauty of that batter!

Scoop that yumminess into 12 baking cups. I used 3 scoops of a medium sized ice cream scooper. You can find the exact one I used in “Shop Our Faves” linked here. Top with the crumb mixture.

Bake the muffins at 350℉ for 30-35 mins or until a toothpick when inserted comes out clean. Cool on a wire rack and enjoy <3

Let us know if you make these scrumptious strawberry breakfast muffins and please share your tips, tweaks and pictures with us!

Love, Mirfie