Strawberry & Almond Big Muffins with Crunchy Almond Streusel
There’s something deeply satisfying about a bakery-style muffin — tall, golden, domed, and full of fruit. They feel a little more generous than the standard cupcake-sized bakes, and they always bring that sense of occasion to a coffee break.
This recipe is one of my favourites because it celebrates the natural sweetness of strawberries, balancing it with nutty almond meal and a buttery streusel that bakes into a crunchy crown. These are the kind of muffins I imagine sitting proudly in a café display, but they’re easily made at home with just a few simple steps.
If you’ve never made a streusel topping before, don’t skip it here — it’s what transforms these muffins from everyday to extraordinary.
Ingredients
Muffins (makes 6 large bakery-style muffins)
180g (1 ½ cups) plain/all-purpose flour
50g (½ cup) almond meal
1 tsp baking powder
½ tsp baking soda
½ tsp fine sea salt
113g (½ cup) unsalted butter, softened
50g (¼ cup) granulated sugar
50g (¼ cup, packed) light brown sugar
2 large eggs, room temperature
2 tsp vanilla extract
120g (½ cup) sour cream or plain Greek yogurt
2 tbsp milk, room temperature
200g (1 ½ cups) fresh strawberries, diced small, patted dry, tossed in 1 tsp flour
Almond Streusel Topping
65g (½ cup) plain/all-purpose flour
50g (¼ cup, packed) light brown sugar
25g (¼ cup) flaked or slivered almonds
¼ tsp ground cinnamon (optional)
45g (3 tbsp) cold unsalted butter, cubed
Method
Preheat: Set oven to 200°C (400°F). Line or grease a 6-cup jumbo muffin tin.
Make streusel: In a small bowl, rub flour, sugar, almonds, and cinnamon with the cold butter until crumbly clumps form. Chill until ready to use.
Dry mix: In a separate bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt.
Cream butter & sugars: In a large mixing bowl, beat the butter with both sugars until pale and fluffy.
Add eggs & vanilla: Beat in eggs one at a time, followed by vanilla.
Fold in dairy: Stir in the sour cream and milk until smooth.
Combine: Add dry ingredients to the wet mixture, folding gently until just combined — don’t overmix.
Add strawberries: Fold in the prepared strawberries.
Fill tins: Divide batter between muffin cups (about ⅔–¾ full). Scatter generously with the chilled streusel topping.
Bake: Bake for 5 minutes at 200°C (400°F), then reduce oven to 175°C (350°F) and continue for 22–27 minutes, until golden, domed, and a skewer inserted comes out clean.
Cool slightly: Leave muffins in the tin for 5 minutes before transferring to a wire rack. Best enjoyed warm.
Chef’s Notes
The visual touch: For a rustic, café-style finish, press half a fresh strawberry into the top of each muffin before baking.
Extra crunch: If you love texture, double the streusel topping — these big muffins can handle the extra weight.
Serving idea: At home, I like these warm with nothing but a good coffee. For a café-style experience, serve with whipped mascarpone or clotted cream on the side.