Strawberry Muffins with Streusel Topping
Prep time
Cook time
Total time
Serves: 12-14
  • 260 gr. (2 cups) all purpose flour
  • 150 gr. (3/4 cup) sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 200 gr. (7 oz.) strawberries, washed and hulled
  • 2 eggs
  • 220 gr. (1 cup) sour cream
  • 100 gr. (½ cup) vegetable oil
  • 1 teaspoon vanilla extract
  • For the streusel topping
  • 70 gr. (1/3 cup) brown sugar
  • 20 gr. (2 tablespoons) all purpose flour
  • 15 gr. (1 tablespoon) butter, at room temperature
  1. Preheat your oven to 200°C/390°F.
  2. Place all dry ingredients – flour, sugar, baking soda, baking powder and salt in a large bowl and mix thoroughly using a wire whisk.
  3. Chop the strawberries into small cubes and add them to the dry ingredients. Mix gently with a silicone spatula.
  4. In a separate bowl gently whisk the eggs for a minute with a wire whisk. Add the sour cream, oil and vanilla extract and whisk well to incorporate.
  5. Add the egg mixture to the dry ingredients and mix with a spatula until just combined. Don’t over mix, stop folding when all flour is incorporated and there are no dry sections.
  6. Line a muffin pan with cupcake liners and spoon the mixture into the pan until ⅔ full.
  7. For the streusel topping, mix the sugar, flour and butter in a bowl, using the tips of your fingers, until the mixture resembles coarse crumbs. Sprinkle each muffin generously with the topping.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 15 minutes and then transfer to a wire rack, to cool completely.
  10. Store in an airtight container, at room temperature for up to 2 days.
Recipe by Baking After Dark at