<\/span><\/h2>\n\n\n\nStreusel toppings can vary in texture and flavor depending on the recipe and personal preferences. A typical streusel will include butter, flour, and sugar. While this muffin\u2019s streusel topping is between a streusel and paste, it bakes nicely on top and is a perfect sweet accent to the base.<\/p>\n\n\n\n
If you\u2019d prefer an alternative topping for this strawberry muffin recipe, here are a couple more options:<\/p>\n\n\n\n
Oatmeal Streusel Topping: <\/strong>An easy option that adds a delicious texture to your muffins.<\/p>\n\n\n\n\nIngredients:<\/strong>\n\n\u00bd cup old-fashioned rolled oats<\/li>\n\n\n\n \u00bc cup all-purpose flour<\/li>\n\n\n\n \u00bc cup brown sugar <\/li>\n\n\n\n \u00bc teaspoon ground cinnamon <\/li>\n\n\n\n Pinch of salt<\/li>\n\n\n\n 3 tablespoons cold unsalted butter, cut into small pieces<\/li>\n<\/ul>\n<\/li>\n\n\n\n Instructions:<\/strong> In a mixing bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Once combined, add the cold. Use a fork or a pastry cutter to cut the cold butter into the dry ingredients until it resembles coarse crumbs. <\/li>\n\n\n\nPrior to baking, sprinkle on top of the prepared muffin batter that has been scooped in the pan.<\/li>\n<\/ul>\n\n\n\nSimple Drizzle:<\/strong> Can add a sweet and flavorful finishing touch!<\/p>\n\n\n\n\nIngredients: <\/strong>\n\n1 cup powdered sugar <\/li>\n\n\n\n 2 tablespoons milk <\/li>\n\n\n\n \u00bd teaspoon vanilla extract<\/li>\n<\/ul>\n<\/li>\n\n\n\n Instructions:<\/strong> \n\nIn a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Start with 2 tablespoons of milk, and if the glaze is too thick, you can add a little more milk, a teaspoon at a time, until you reach your desired consistency. <\/li>\n\n\n\n It should be thick enough to coat the back of a spoon but thin enough to easily drizzle over your muffins. If it's too thin, add more powdered sugar; if it's too thick, add more milk. <\/li>\n\n\n\n Once your muffins are baked and have cooled slightly (but are still warm), drizzle the glaze over the tops of the muffins.<\/li>\n\n\n\n Allow the glaze to set for a few minutes. It will firm up slightly as it cools.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<\/span>Tips and Substitutions<\/span><\/h2>\n\n\n\n\nMix your muffin batter until just combined. Over-mixing can lead to dense muffins. It's okay if there are a few lumps in the batter.<\/li>\n\n\n\n Use an ice cream scoop to help with muffin cup filling.<\/li>\n\n\n\n Swap vanilla extract for almond extract for a different and delicious flavor contrast.<\/li>\n\n\n\n Use a toothpick or cake tester to check for doneness. They're ready when it comes out clean or with a few moist crumbs.<\/li>\n\n\n\n You can substitute the granulated sugar and brown sugar in this strawberry muffins recipe with a sugar substitute alternative. Keep in mind that this can alter the texture and taste of your muffins, so it's a good idea to test them in smaller batches.<\/li>\n<\/ul>\n\n\n\n <\/figure>\n\n\n\n<\/span>Storage and Freezing<\/strong><\/span><\/h2>\n\n\n\nAllow your muffins to cool completely on a wire rack. Store in an airtight container at room temperature for 2-3 days. If you're stacking multiple layers of muffins in the container, place parchment paper between each layer to prevent them from sticking together.<\/p>\n\n\n\n
Strawberry muffins can be stored in a freezer-safe container up to 2-3 months. Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn and makes it easier to thaw one at a time.<\/p>\n\n\n\n
When you're ready to enjoy your frozen muffins, thaw at room temperature for a few hours or overnight. You can also warm them in the microwave for a few seconds if you prefer them warm.<\/p>\n\n\n\n
<\/span>FAQs<\/span><\/h2>\n\n\n\nWhat is the secret to moist muffins?<\/strong> The secret to making moist muffins lies in balancing your ingredients and following proper baking techniques. Here are a few tips to achieve perfectly moist muffins:Proper Mixing:<\/strong> Mix your batter until the wet and dry ingredients are just combined.Use Moisture-Rich Ingredients:<\/strong> Using lower-fat substitutions for whole buttermilk and salted butter can yield an drier texture.Use the Right<\/strong> Amount of Ingredients<\/strong> :<\/strong> Don't skimp or over-measure any of the ingredients. Especially Measure your flour accurately and avoid packing it too tightly into the measuring cup.Don't Overbake:<\/strong> Overbaking is a common culprit for dry muffins. Follow the recommended baking time, and use a toothpick or cake tester to check for doneness. If it comes out clean or with a few moist crumbs, they're ready. <\/p> <\/div> How to store muffins?<\/strong> Muffins can be stored in an air-tight container at room temperature for 2-3 days. They can be individually wrapped and frozen in a freezer-safe container up to 2-3 months. <\/p> <\/div>
Can I use frozen strawberries instead of fresh?<\/strong> Yes, you can use frozen strawberries instead of fresh ones in this recipe. It's a good idea to thaw them first then drain in a colander. Gently pat them dry with a paper towel to remove excess moisture. This prevents your muffin batter from becoming too watery. Since frozen strawberries may release more moisture during baking compared to fresh ones, you might need to adjust the baking time slightly. Keep an eye on the muffins and use a toothpick or cake tester to check for doneness. They're ready when the toothpick comes out clean or with a few moist crumbs.<\/p> <\/div>
Can I use other berries like blueberries?<\/strong> <\/p> <\/div>
Can I halve this recipe?<\/strong> Yes, you can certainly halve this recipe to make a smaller batch. To do this, you'll need to reduce all the ingredients in the original recipe by half.<\/p> <\/div>