Why You’ll Love This Recipe

Strawberry Streusel Cobbler Muffins combine the soft, fluffy texture of muffins with the fruity richness of a cobbler and the buttery crunch of a streusel topping. Bursting with juicy strawberries and finished with a golden crumble, these muffins are perfect for breakfast, brunch, or a sweet afternoon treat. They’re easy to make and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the muffins:
all-purpose flourbaking powderbaking sodasaltcinnamon (optional)plant-based milk (such as almond or oat)apple cider vinegar or lemon juice (for curdling milk)granulated sugarmelted vegan butter or neutral oilsilken tofu or unsweetened applesauce (egg substitute)vanilla extractfresh strawberries (chopped)

For the streusel topping:
flourbrown sugargranulated sugarground cinnamonpinch of saltvegan butter (cold and cubed)

directions

Preheat oven to 375°F (190°C) and line a muffin tin with liners or grease lightly.

In a small bowl, mix plant-based milk with vinegar or lemon juice and set aside to curdle.

In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, combine sugar, melted butter or oil, tofu or applesauce, vanilla, and the curdled milk mixture. Mix until smooth.

Add wet ingredients to the dry ingredients and stir until just combined.

Gently fold in chopped strawberries.

Spoon the batter into muffin tins, filling each about ¾ full.

To make the streusel, combine flour, both sugars, cinnamon, and salt in a bowl. Cut in cold vegan butter until crumbly.

Sprinkle a generous amount of streusel over each muffin.

Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.

Cool in the tin for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes 12 muffins.Preparation time: 15 minutesBaking time: 20–25 minutesTotal time: 35–40 minutes

Variations

Add lemon zest to the batter for a citrusy twist.

Use a mix of berries like raspberries and blueberries.

Swap cinnamon for cardamom in the streusel for a warm, spiced flavor.

Drizzle with a simple glaze made of powdered sugar and plant milk for extra sweetness.

storage/reheating

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.Freeze for up to 2 months and thaw at room temperature.Reheat briefly in the microwave or oven to refresh texture.

FAQs

Can I use frozen strawberries?

Yes, just toss them in a bit of flour before folding in to prevent excess moisture.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend and ensure all ingredients are certified gluten-free.

What’s the best egg substitute?

Silken tofu, applesauce, or a flax egg all work well in this recipe.

Do I have to use a streusel topping?

No, but it adds a delicious crunch. You can skip or replace it with chopped nuts or a sprinkle of sugar.

Can I reduce the sugar?

Yes, adjust to taste, especially in the streusel and muffin base.

Conclusion

Strawberry Streusel Cobbler Muffins are a bakery-worthy treat that combine fruity goodness with a satisfying crunch and soft, tender crumb. Perfect for any time of day, they’re a delightful way to enjoy strawberries in a cozy, portable package. One bite and you’ll want them on repeat all season long.