Looking for the perfect Strawberry Streusel Muffins? You found them! These tender buttermilk muffins are fully of juicy strawberries and topped with a buttery streusel.

I’ve been harvesting the most delicious strawberries from my little strawberry patch the last few weeks and it inspired these perfect muffins. Short on time? You can skip the streusel but it sure is delicious!

The secret ingredient here is almond extract, which makes these muffins truly special. If you don’t like almond extract, feel free to substitute 1 teaspoon of vanilla extract.

Note that this recipe calls for half the strawberries to be folded into the batter and half to be added on top of the batter.

This recipe makes 12 muffins but easily doubles! You can absolutely use a hand mixer for this; you don’t have to use a stand mixer. I hope you love this recipe as much as I do.

Strawberry Streusel Muffins

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1/2 cup buttermilk
1/2 tsp almond extract
1.5 cups all-purpose flour
2 tsp baking powder
Pinch of salt
2 cups fresh strawberries, diced 

For the streusel: 
4 Tbsp unsalted butter, cold
1/2 cup all-purpose flour
1/4 cup brown sugar, tightly packed
Pinch salt

1. Preheat oven to 350 degrees. Add liners to 12 cup muffin pan and spray with cooking spray. 
2. Make the streusel topping: combine cold butter, flour, brown sugar, and a pinch of salt with a fork or pastry blender until combined and crumbly. Set aside. 
3. Cream together butter and granulated sugar until well combined. Mix in egg, buttermilk, and almond extract. 
4. Whisk together flour, baking powder, and salt. Slowly add flour mixture to wet ingredients. Fold in half the strawberries to the batter. 
5. Divide batter amongst muffins tins, then top with remaining strawberries and streusel toppping. 
6. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.