Description
Delicious and fluffy strawberry muffins topped with a crumb topping, perfect for breakfast or a snack.
Ingredients
Scale
- Crumb Topping for Muffins
- ¼ cup (30 g) all-purpose flour
- 3 tablespoons (38 g) granulated sugar
- 1½ tablespoons (28 g) unsalted butter, melted
- Strawberry Muffins
- 2 cups (240 g) all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons (57 g) unsalted butter, melted
- ¼ cup (60 ml) oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups diced or sliced fresh strawberries tossed in 2 teaspoons flour
Instructions
- Preheat the oven to 425 F (205 C). Line (2) 12 ct. muffin pans with cupcake liners.
- In a mixing bowl, whisk the flour and sugar together until well combined. Add the melted butter to the flour and sugar. Mix until a crumb-like texture forms. Set the crumble in the fridge.
- In another mixing bowl, whisk the flour, baking powder, and salt together until well combined.
- In a large mixing bowl, whisk the melted butter, oil, sugar, eggs, vanilla extract, and buttermilk until well combined. Stir the dry ingredients into the wet until just combined. Do not overmix. Stir in the flour-coated strawberries.
- Use a 3 tablespoon-sized cookie scoop to scoop the batter into each muffin liner, alternating every other cup. Top the muffins with the crumb topping and gently press it into the batter.
- Bake at 425 F (205 C) for 8 minutes, then reduce the temperature to 375 F (190 C) and bake an additional 9 – 11 minutes. The muffins will bake for about 17 – 19 minutes total, until a toothpick comes out with a few moist crumbs.
- Cool in the muffin pan for 5 – 10 minutes, then remove to cool to room temperature.
Notes
- Do not open the oven door when reducing the temperature for best results.
- Ensure strawberries are coated in flour to prevent them from sinking to the bottom.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg