Orange Strawberry Muffins Streusel

Soft and fluffy orange strawberry muffins topped with a buttery streusel are my favorite way to make an everyday breakfast feel special. With their bright citrus aroma and bursts of fresh strawberry, these muffins taste like a morning trip to the bakery but only take a few steps and pantry staples at home. Each bite is light and moist with just the right balance of sweet fruit and zesty orange.

You will love how quickly these come together. I remember baking them for friends one rainy afternoon and the kitchen smelled so bright and inviting they were gone before the coffee finished brewing.

Ingredients

• All purpose flour: gives the muffins structure and keeps them light be sure to sift for the fluffiest result
• Granulated sugar: sweetens the batter and helps with tenderness use pure cane sugar for best taste
• Orange zest: adds aroma and a gentle tang use a firm unblemished orange for maximum zest
• Baking powder and baking soda: together make a high dome look for fresh leaveners less than six months old
• Salt: balances sweetness and enhances flavor
• Large eggs: create body and fluff use room temperature eggs for even mixing
• Full fat Greek yogurt: keeps muffins extra moist and tender thicker yogurt gives the best crumb
• Sunflower oil: ensures softness and helps keep muffins fresh choose a neutral oil for clean flavor
• Unsalted butter: adds rich bakery quality taste pick a good quality butter for better results
• Milk: adds moisture use whole milk or another creamy milk for richness
• Pure vanilla extract: deepens the flavor choose real vanilla not imitation
• Fresh strawberries: fold in moisture and natural sweetness pick firm ripe berries for easy chopping
• Light brown sugar in the streusel: brings caramel notes and sweet crunch choose fresh soft brown sugar for best crumbs
• Soft butter: ensures a tender crumb topping let it come to room temperature for easy mixing

Step-by-Step Instructions

Make the Streusel Crumb:

Combine flour sugar and a pinch of salt if using unsalted butter in a medium bowl whisk well to break up any brown sugar lumps then blend in very soft butter with your fingers until the mixture forms small crumbs cover and set aside

Infuse Sugar with Orange:

Place the sugar and freshly grated orange zest in a large mixing bowl rub the zest into the sugar using your fingertips until fragrant and slightly colored this brings out the orange oils for maximum flavor

Combine Dry Ingredients:

Sift flour baking powder baking soda and salt into the orange sugar whisk thoroughly until evenly blended making sure there are no pockets of dry ingredients

Mix Wet Ingredients:

In a separate medium bowl whisk together eggs Greek yogurt sunflower oil melted butter milk and pure vanilla extract until fully combined and smooth

Combine Wet and Dry:

Make a well in the center of the dry mix pour in the wet ingredients gently fold together with a spatula making sure to reach the bottom and corners until no streaks of flour remain do not overmix or muffins will be tough

Prepare Strawberries:

Toss chopped strawberries with a tablespoon of flour to prevent sinking gently fold them into the batter until just distributed

Rest and Prep Pans:

Cover the bowl and let the batter rest for 30 minutes this hydrates the flour and gives the muffins their signature tender crumb while preheating the oven to 400 F

Scoop and Top:

Line a 12 cup muffin pan with paper liners fill each cup to the top with batter using an ice cream scoop sprinkle with extra strawberries and pile on a generous pinch of streusel for each muffin

Bake High then Low:

Bake at 400 F for 10 minutes to set the tops then without opening the door reduce the temperature to 350 F and bake another 15 minutes muffins are ready when golden and a skewer comes out clean

Cool:

Let muffins cool in the pan for 5 minutes then transfer to a wire rack so bottoms stay crisp and moistness levels stay perfect

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My favorite part is always the crumbly streusel with its sweet crispy top I often sneak extra for myself when I am dividing the topping over the muffins My niece once helped me top them and declared them better than any muffin she had from the bakery

Storage Tips

Store cooled muffins in an airtight container at room temperature they stay soft for two days If making ahead for the week I like to wrap individual muffins and freeze them They thaw in less than an hour or 10 seconds in the microwave A quick warm up restores that just baked texture

Ingredient Substitutions

No Greek yogurt Use sour cream or thick plain yogurt easily

Orange zest can be swapped for lemon for a sharper taste

Raspberries or blueberries work well in place of strawberries just keep pieces small to prevent sinking

Use all sunflower or all melted butter in the batter if you run out of one or the other though the combination gives the best crumb

Serving Suggestions

These muffins are perfect with a morning coffee or afternoon tea Try splitting them warm and spreading with a little extra butter or some orange marmalade For a brunch treat add a bowl of honeyed Greek yogurt and fresh fruit alongside

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Cultural Background

The combination of citrus and berries is classic in European bakeries especially in the spring and summer These muffins bring a touch of that old world café experience right to your kitchen table My Italian grandmother always added fresh fruit to her bakes finding it the best way to celebrate each season

Recipe FAQs

→ How do I prevent muffins from becoming dense?

Gently fold the wet and dry ingredients only until just combined and avoid overmixing, which keeps crumb light and soft.

→ Can frozen strawberries be used?

Yes, use chopped frozen strawberries straight from the freezer to limit excess moisture in the batter.

→ What's key to a tall muffin top?

Fill muffin cups high and bake at a higher initial temperature, then lower mid-bake for a tall, golden dome.

→ How do I keep streusel from sinking?

Generously pile streusel on top of filled batter, ensuring it stays on the surface as the muffins rise during baking.

→ Can these be made ahead?

Yes, store cooled muffins in an airtight container for up to two days or freeze for longer freshness.