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Orange Strawberry Muffins
Soft, tender and fluffy, moist Strawberry Muffins infused with orange and vanilla, then topped with buttery streusel! These muffins are good enough to be behind the glass case of your favorite bakery! Enjoy this homemade treat with your coffee for breakfast or as an afternoon snack.
Ingredients
Streusel topping:
- 5 tablespoon 45g all-purpose flour
- 3 tablespoon 45g packed light brown sugar
- 2 tablespoon 28g soft salted butter (or use unsalted butter and add a pinch of salt)
Muffin batter:
- 1 cup 200g granulated sugar
- 1 tablespoon orange zest
- 2 cups plus 1 tbsp 295g all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- ½ cup 120ml full fat Greek yogurt
- ¼ cup 60ml sunflower oil
- ¼ cup 56g unsalted butter, melted
- ¾ cup 180ml milk, at room temperature
- 1 teaspoon 5ml pure vanilla extract
- 2 cups 300g chopped fresh strawberries, hulled and cut into small pieces plus extra for topping
Instructions
- Make the crumb topping. Combine flour, sugar and salt (if you’re using unsalted butter) in a medium bowl and whisk to blend evenly so that there are no lumps of brown sugar. Add soft butter to the dry ingredients and blend with your fingertips to form crumbs. Cover the bowl and set aside.
- Make the muffin batter. Place sugar and orange zest in a large bowl. Rub the orange zest into the sugar until it becomes fragrant and the sugar takes on a hint of orange color. Sift 2 cups of flour, baking powder, baking soda and salt into the bowl and whisk until very well blended so the sugar is evenly combined with the dry ingredients.
- Combine eggs, yogurt, oil, melted butter, milk and vanilla in a medium bowl and whisk until completely smooth.
- Make a well in the center of the dry ingredients and pour int the wet ingredients. Gently fold it all together being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix. Sprinkle the remaining 1 tablespoon of flour over the strawberries and toss to coat them. Fold them into the batter.
- Cover the bowl and set aside for 30 minutes while the oven preheats. The dry ingredients in the batter will hydrate during this time to make nice spongy moist muffins. Preheat the oven to 400°F and line a standard 12-cup muffin pan with paper liners.
- Use an ice cream scoop or large spoon to divide the batter evenly among lined muffin cups, filling them right to the top. Place a few extra chopped strawberries on top. Top each muffin with a generous pile of streusel. For extra tall muffin tops, use two muffin pans and bake only 6 muffins per pan so there is room for air to circulate around each muffin. This cooks the edges first and forces the batter to cook up through the center.
- Bake at 400°F for 10 minutes. Then, with the oven door still closed, reduce the oven temperature to 350°F and bake for another 15 minutes until golden on top and a skewer inserted into the center comes out clean. Let muffins cool for 5 minutes in the pan and then transfer muffins to a cooling rack.
