Orange Strawberry Muffins Streusel (Print Version)
Buttery, tender muffins with orange zest and strawberries, topped with a golden brown streusel. Great with coffee.
# Ingredients:
→ Streusel Topping
01 -
45g all-purpose flour
02 -
45g packed light brown sugar
03 -
28g soft salted butter (or use unsalted butter with a pinch of salt)
→ Muffin Batter
04 -
200g granulated sugar
05 -
1 tablespoon orange zest
06 -
295g all-purpose flour
07 -
2 teaspoons baking powder
08 -
½ teaspoon baking soda
09 -
½ teaspoon salt
10 -
2 large eggs, room temperature
11 -
120ml full-fat Greek yogurt
12 -
60ml sunflower oil
13 -
56g unsalted butter, melted
14 -
180ml milk, room temperature
15 -
5ml pure vanilla extract
16 -
300g chopped fresh strawberries, hulled and cut into small pieces
# Steps:
01 -
Combine flour, brown sugar, and salt (if using unsalted butter) in a bowl and whisk to remove lumps. Add soft butter and mix with fingertips until crumbs form. Cover and set aside.
02 -
Place sugar and orange zest in a bowl. Rub together until fragrant and the sugar is tinted. Sift flour, baking powder, baking soda, and salt into the mixture. Whisk until fully combined.
03 -
In a separate bowl, whisk together eggs, yogurt, oil, melted butter, milk, and vanilla until smooth.
04 -
Make a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined, ensuring no dry pockets remain. Do not overmix.
05 -
Toss chopped strawberries with 1 tablespoon of flour and fold into the batter. Cover and rest for 30 minutes to hydrate.
06 -
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners. Divide batter evenly among cups, filling to the top. Top with additional strawberries and streusel.
07 -
Bake at 400°F for 10 minutes. Reduce oven temperature to 350°F (175°C) and bake for another 15 minutes until golden and a skewer comes out clean.
08 -
Cool muffins in the pan for 5 minutes. Transfer to a cooling rack.
# Notes and Tips:
01 -
Allow the batter to rest for 30 minutes to ensure moist and spongy muffins.