These Bisquick strawberry muffins with streusel topping are sweet and tender with just the right amount of sweetness. They are moist and fluffy, filled with fresh strawberries, and topped with an easy streusel topping. Perfectly golden brown and incredibly delicious, these muffins are perfect for an afternoon snack, school lunches or to enjoy for breakfast with a hot cup of coffee.
Fresh strawberries are in-season and making these muffins are a perfect way to enjoy them! This muffin recipe is super easy to mix together because they are made with Bisquick. This ready-made baking mix saves you time and it can also be used to make other baked goods easily. These breakfast muffins are finished with a streusel topping that looks amazing and also creates a sugary crunchy top.
This recipe is ready in under 30 minutes and only uses a few simple ingredients. Homemade muffins are great for meal prep for quick breakfasts or sweet snacks and your whole family is sure to enjoy this tasty treat!
How to make Bisquick strawberry muffins
Start with mixing all the ingredients in the medium size bowl. Don’t add strawberries yet. Stir ingredients together until just combined and than gently fold in chopped strawberries. Do not overmix the batter.
Spray muffin tins with oil. I used a 12 muffin tin. Evenly add the batter into each muffin tin space (about couple tablespoons of muffin batter). Make the Streusel topping. Mix soft butter, sugar and Bisquick mix until nice and crumbly. Put on top of raw muffin batter right before it goes to the oven. Bake for about 15 minutes.
Here is what you will need to make strawberry Bisquick muffins:
Bisquick – a ready-made baking mix of flour, salt, sugar, and baking soda. It is a great mix to have on hand because you don’t have to measure out the dry ingredients and it can be used to make pancakes, waffles, biscuits, and muffins.
Sugar – keeps baked goods soft and fluffy while adding sweetness.
Milk – adds flavor and moisture and helps the muffins to brown in the oven.
Strawberries – fresh in-season berries give the best flavor and texture.
Vegetable oil – helps keep the muffins moist and tender.
Butter – to make the streusel topping.
Egg – adds moisture and binds all the ingredients together.
What is the secret to fluffy muffins
If you struggle with making light and fluffy muffins, here are 4 tips that can help them come out great.
Use vegetable oil, it helps to create a tender cake-like muffin that’s soft and fluffy. Often times baked goods like cookies and cakes require creamed butter, but for muffins, it can cause them to be thick and dense. For this recipe, you only need a little bit of oil but it is an important ingredient.
Use milk instead of water. Milk helps to soften the texture of the muffins and it gives them a golden brown top.
Starting with room temperature ingredients is also helpful. If you have the time, take out your milk and egg a few minutes before you are ready to start baking. This will help the muffins to be fluffy and moist and to rise faster in the oven.
Lastly, don’t over mix the muffin batter. Just mix the batter until everything is combined, otherwise, your muffins can turn out dense.
Frequently asked questions
They are very similar but Bisquick is a versatile baking mix that can be used to make many different baked goods, such as biscuits, muffins, pancakes, and waffles. Pancake mix can generally only be used to make pancakes and waffles.
Using too much leavening such as baking powder or baking soda can cause muffins to be dense. Your muffins could also turn out dry and crumbly if not enough liquid was added or if the batter was overmixed.
Any fruit could work in this recipe. Fresh blueberries, blackberries, or frozen mixed berries would all be great additions to your muffin batter.
You can lightly coat your strawberries with Bisquick or flour before gently folding them into your muffin batter to keep the berries from sinking.
Yes! Fresh strawberries are ideal but if they are out of season or unavailable, frozen berries would work great for this recipe. There’s no need to thaw them but avoid over-mixing so your muffin batter doesn’t change color.
You can easily keep Bisquick strawberry muffins fresh for up to 4 day on the counter. Store them in the air tight container on the counter, in the container place couple pieces of paper towels.
It will prevent muffins from getting soggy. Do not refrigerate muffins. Cool air from the fridge changes the texture of the muffins and they may become dry.
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- 2 cups Bisquick
- 1/3 cup sugar
- 2/3 cup milk
- 1 cup chopped fresh strawberries
- 2 tablespoon oil
- 1 egg
- 1/4 cup sugar
- 2 tablespoon butter
- 1 tablespoon Bisquick
- Preheat oven to 400 degrees.
- Grease 12 muffin pan . Mix all the ingredients for muffins and gently fold strawberries in.
- Mix streusel ingredients and evenly top muffins right before baking. It should be crumbly. Don't let it sink.
- Bake for 14-16 minutes. Cool for 10 minutes and enjoy.
- Do not overmix the batter. Add strawberries in the end.
- Do not overcook. Muffins may become dry if overcooked. Check if they are done with a toothpick, if it will come out clean- its done.
- Double the amount of strawberries if you want. Muffins will be more juicy.
- Store on the counter in the air tight container for up to 4 days
- The nutrition information is provided for one muffin
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 92Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 28mgCarbohydrates: 11gFiber: 0gSugar: 11gProtein: 1g