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Fresh strawberry crumb muffins with strawberry chunks, served on a white plate with fresh strawberries.

Strawberry Streusel Cobbler Muffins

Tender bakery-style muffins bursting with fresh strawberries and finished with a buttery, cinnamon-kissed cobbler streusel—perfect for breakfast, brunch, or a cozy snack. Optional vanilla glaze adds a pretty, bakery finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 260 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or milk + 1 tbsp lemon juice)
  • 1/2 cup unsalted butter, melted and cooled (or neutral oil)
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups fresh strawberries, chopped small
  • 1/3 cup all-purpose flour (streusel)
  • 1/3 cup brown sugar, packed (streusel)
  • 1/4 teaspoon ground cinnamon (streusel)
  • 3 tablespoons cold unsalted butter, cubed (streusel)
  • 1/2 cup powdered sugar (optional glaze)
  • 1–2 tablespoons milk (optional glaze)
  • 1/4 teaspoon vanilla extract (optional glaze)

Instructions
 

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  • Make the streusel: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork or pastry cutter until the mixture forms pea-sized crumbs. Refrigerate while you prepare the batter.
  • Whisk dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Whisk wet ingredients: In a separate bowl, whisk the buttermilk, melted (cooled) butter, eggs, and vanilla until smooth.
  • Combine: Pour the wet ingredients into the dry and fold gently with a spatula until just combined; a few small flour streaks are fine. Do not overmix.
  • Fold in strawberries: Toss chopped strawberries with a teaspoon of flour if very juicy, then gently fold into the batter just until evenly distributed.
  • Fill and top: Divide batter among muffin cups, about 3/4 full. Sprinkle the chilled streusel evenly over each muffin, pressing very lightly so it adheres.
  • Bake: Bake 18–22 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Optional glaze: Whisk powdered sugar, milk, and vanilla to a drizzleable consistency. Zigzag over cooled muffins and serve.

Nutrition

Serving: 1muffinCalories: 260kcalCarbohydrates: 36gProtein: 4gFat: 11gSaturated Fat: 7gSodium: 190mgFiber: 1gSugar: 18g
Keyword Baking, Brunch, Cobbler Muffins, Strawberry Muffins, Streusel Muffins
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