Double Strawberry Muffins Treats are a delightful way to enjoy the sweetness of strawberries in every bite. These muffins are not just tasty; they are also moist and topped with a sweet crumble and luscious strawberry syrup. Whether you’re serving them for breakfast or enjoying them as a snack, these treats will undoubtedly become a favorite in your home. Let’s dive into the recipe that makes these muffins a must-try!

Why You’ll Love This Double Strawberry Muffins Treats
There are countless reasons to love this recipe. Firstly, the flavor is simply irresistible, making these muffins perfect for breakfast or as a snack. Secondly, they’re incredibly easy to make, fitting seamlessly into your busy schedule. This recipe showcases strawberry muffins at their best, providing a moist texture and bursting with flavor. With only 50 minutes of total time, you can enjoy delicious strawberry muffins without spending hours in the kitchen. Additionally, they are vegetarian-friendly, catering to various dietary needs. Enjoy the sweet aroma that fills your home while baking these muffins!
Ingredients for Double Strawberry Muffins Treats
Gather these items:
- Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
How to Make Double Strawberry Muffins Treats Step-by-Step
- Step 1: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes. Use a fork or potato masher to mash the strawberries slightly as they soften.
- Step 2: Continue to simmer until the syrup thickens slightly. This will make about ¾ cup of syrup. Set aside to cool.
- Step 3: Preheat the oven to 425°F. Line a muffin tin with paper liners.
- Step 4: In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Step 5: In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Step 6: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 7: Gently fold in the diced strawberries.
- Step 8: In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter for the crumble topping.
- Step 9: Fill each muffin cup almost full with batter.
- Step 10: Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Step 11: Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Step 12: Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Step 13: Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Pro Tips for the Best Double Strawberry Muffins Treats
Keep these in mind:
- Use fresh strawberries for the best flavor and moisture.
- Don’t overmix the batter to keep the muffins fluffy and light.
- For a twist, add cream cheese filling for strawberry muffins with cream cheese.
- Utilize room temperature ingredients for better mixing.
Best Ways to Serve Double Strawberry Muffins Treats
These muffins can be enjoyed in various delightful ways. Serve them warm with a drizzle of strawberry syrup for an extra sweet touch. They also pair wonderfully with whipped cream or yogurt for a tasty breakfast treat. For those looking for a unique twist, try them with a scoop of vanilla ice cream for a delightful dessert experience!
How to Store and Reheat Double Strawberry Muffins Treats
Store your muffins in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing them. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes. They are perfect for meal prep!
Frequently Asked Questions About Double Strawberry Muffins Treats
What’s the secret to perfect Double Strawberry Muffins Treats?
The secret lies in using fresh strawberries and not overmixing the batter. This ensures a moist and fluffy texture that everyone loves in homemade strawberry muffins.
Can I make Double Strawberry Muffins Treats ahead of time?
Absolutely! You can prepare the batter a day in advance and bake them fresh in the morning. This is a great way to serve warm muffins for a special breakfast or brunch.
How do I avoid common mistakes with Double Strawberry Muffins Treats?
To avoid common mistakes, ensure you measure your ingredients accurately and do not overmix the batter. This will help achieve the desired fluffy texture in your best strawberry muffin recipe ever.
Variations of Double Strawberry Muffins Treats You Can Try
There are many ways to customize your muffins! Try adding blueberries for double berry muffins or incorporate some nuts for added crunch. You can also experiment with different spices like cinnamon or nutmeg for a unique flavor. For a healthier alternative, consider using whole wheat flour or substituting some sugar with honey.
For more delicious muffin recipes, check out our banana muffins or quick gluten-free pumpkin cream cheese muffins. If you’re interested in learning more about the benefits of strawberries, visit Healthline’s article on strawberry benefits.
Print
Double Strawberry Muffins Treats: 12 Delicious Ways
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist double strawberry muffins topped with a sweet crumble and strawberry syrup.
Ingredients
- Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes. Use a fork or potato masher to mash the strawberries slightly as they soften.
- Continue to simmer until the syrup thickens slightly. This will make about ¾ cup of syrup. Set aside to cool.
- Preheat the oven to 425°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries.
- In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter for the crumble topping.
- Fill each muffin cup almost full with batter.
- Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Notes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg