Fresh Strawberry Muffins with Streusel Topping

Fresh Strawberry Muffins with Streusel Topping

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  • Each muffin
  • 200 cal
  • 8g fat (1.5g sat)
  • 20mg chol
  • 180mg sodium
  • 31g carb
  • 2g fiber
  • 3g protein


  • 1 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 cup sugar, divided
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup strawberry yogurt
  • 1 egg
  • 1/3 cup neutral-flavored oil or melted butter
  • 1 heaping cup chopped strawberries
  • 1 tablespoon melted butter


Preheat oven to 375° F. Grease muffin pans or line with paper baking cups.

In a large mixing bowl, stir together 1 3/4 cups flour, 3/4 cup sugar, cinnamon, baking powder, baking soda and salt.

In another bowl, whisk together yogurt, egg and oil or melted butter. Stir into dry ingredients until just blended. Fold in strawberries.

In a small bowl, use a fork to stir together 1/4 cup sugar, 2 tablespoons flour and 1 tablespoon melted butter until the mixture is crumbly.

Spoon batter into muffin cups until 3/4 full then sprinkle streusel topping over each one. Bake for 20 to 25 minutes until a toothpick inserted into the center of the muffins comes out clean. Allow to cool.

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