Ingredients
Scale
- 2 cups fresh strawberries (hulled and sliced)
- 2½ cups flour
- 1 cup plus 2 tablespoons sugar
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 tablespoons melted butter (cooled)
- ¼ cup vegetable oil
- ¾ cup plain Greek yogurt
- ¼ cup milk
- 1½ teaspoons vanilla extract
- 1½ tablespoons sugar (for streusel)
- 1½ tablespoons brown sugar (for streusel)
- A pinch of salt (for streusel)
- ¼ cup flour (for streusel)
- 2½ tablespoons warm melted butter (for streusel)
Instructions
- Preheat the oven to 425°F (220°C).
- In a small bowl, create the streusel topping by combining flour, sugar, brown sugar, and salt. Slowly mix in melted butter until crumbly.
- In a saucepan over medium heat, cook 1 cup of sliced strawberries with 1 teaspoon of sugar for about 5 minutes until thickened. Set aside to cool.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs and remaining sugar until thick; gradually stir in melted butter, oil, yogurt, milk, and vanilla.
- Fold the wet mixture into the dry ingredients gently and add remaining strawberries.
- Prepare the muffin pan by greasing it or using paper liners.
- Fill each muffin cup with batter; add cooled strawberry filling on top and gently push it down into the batter.
- Generously sprinkle streusel topping over each muffin.
- Bake for about 17 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg