Orange Strawberry Muffins Streusel
These delicious muffins blend zesty orange with sweet strawberries, topped with a crunchy streusel, making them a perfect breakfast or snack.
Ingredients
For the Streusel Topping
- 45 g all-purpose flour
- 45 g packed light brown sugar
- 28 g soft salted butter or use unsalted butter with a pinch of salt
For the Muffin Batter
- 200 g granulated sugar
- 1 tablespoon orange zest
- 295 g all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs room temperature
- 120 ml full-fat Greek yogurt
- 60 ml sunflower oil
- 56 g unsalted butter melted
- 180 ml milk room temperature
- 5 ml pure vanilla extract
- 300 g chopped fresh strawberries hulled and cut into small pieces
Instructions
Preparation
- Begin by gathering all your ingredients on the countertop. Make sure your eggs and butter are at room temperature.
- In a bowl, combine 45g of all-purpose flour, 45g of packed light brown sugar, and a pinch of salt. Add 28g of soft butter and mix with your fingertips until crumbs form. Set aside.
- Take another bowl and place 200g of granulated sugar along with 1 tablespoon of orange zest. Rub the zest into the sugar until aromatic.
- Sift 295g of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt into the bowl with the sugar mixture. Whisk together.
- In a separate bowl, whisk together 2 large eggs, 120ml of full-fat Greek yogurt, 60ml of sunflower oil, 56g of melted unsalted butter, 180ml of milk, and 5ml of pure vanilla extract.
- Make a well in the dry ingredients and pour the wet mixture into it. Gently fold until just combined.
- Toss 300g of chopped fresh strawberries with 1 tablespoon of flour and fold them into the batter.
- Cover the muffin batter and let it rest for about 30 minutes.
Baking
- Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin pan with paper liners.
- Divide the batter evenly among the muffin cups and sprinkle the streusel topping over each muffin.
- Bake for 10 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes, until golden brown.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for a few days or refrigerate for up to a week. Freeze for longer storage.