strawberry crumble muffins
To say this week is crazy is the understatement of the CENTURY. And I’m not exaggerating (OK maybe I am a little, but stick with me for the sake of story here).
First, our car broke down thanks to a mouse caught in the alternator belt. I’ll spare details. Then, a giant tree in our neighbor’s yard fell down and destroyed our shared power line, leaving us without power for the morning of the hottest day of the year so far in Minnesota. THEN — surprise! — we decided to sell our house this week! We are building a new house just a stone’s throw away, but in the days since we’ve put the house on the market, all of the above things happened amidst a flurry of house showings. It’s all very exciting and stressful and grown-up all the same time, and it also makes me want to drink coffee and wine all at the same time.
But since that’s probably not a good idea, I’m going to eat my feelings with these Strawberry Crumble Muffins instead. Join me?
These muffins are the epitome of summer. Grab-and-go sized, full of fresh strawberries and topped with a buttery crumble, they’re bound to become part of your breakfast or snack routine. For us, they’ve been a source of comfort and a sense of home in the days when we can’t be at home because strangers are there deciding if they want to buy said home (hi, strangers! please buy our home!).
They remind me of things both experienced and imagined — early mornings at the cabin, picking fresh berries off the vine, soaking up the sun at the beach. They are the perfect fit for potlucks, picnics and just-because parties. They may be little, but they make up for their size with what they offer in flavor. And the flavor is boldly, quintessentially, summer.
So while the stresses of life continue to come at us, rain or shine, warm or cold, at home or on the go, we can always find a delicious respite in sweet, buttery strawberry crumble muffins. (And also in wine. And coffee. But I digress.)
If you need me, I’ll be safely hiding under a rock, muffin in hand, until it’s safe to come out.
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Strawberry Crumble Muffins
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 mins
- Yield: 16 muffins 1x
Ingredients
For muffins:
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups chopped fresh strawberries
For topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup cold unsalted butter, cut into cubes
Instructions
- Heat oven to 350 degrees F. Line 16 standard-size muffin cups with paper baking liners.
- In bowl of stand mixer with paddle attachment or in large bowl using electric hand mixer, beat butter and sugar 1 minute until smooth and light and fluffy. Add egg and vanilla; beat until just combined.
- In separate medium bowl, whisk flour, baking powder and salt to combine. Alternately add flour mixture and milk, beginning and ending with flour mixture, stirring after each addition until just combined.
- Divide batter evenly among muffins cups, about 1 to 2 tablespoons per cup (it won’t seem like enough, but it is!). Top evenly with chopped strawberries.
- To make topping, in small bowl, stir flour and sugars to combine. Use pastry blender or fingers to cut butter into mixture until mixture resembles coarse meal. Sprinkle evenly in muffin cups.
- Bake muffins 18 to 20 minutes until golden.
Kari — Not weird! I love the bran muffin, too! But these are a contender, for sure. 🙂
Oh my gosh!! What a whirlwind of a week!! Congrats on building a new house that’s super exciting!!!! Love these muffins, wish I was having them right now with my breakfast!
Yum! These look fantastic!
These muffins were delicious. I made them today for our Life Group and all 18 muffins were gone! Got great compliments on them. The recipe was easy to follow and I was glad it was emphasized that 2 Tbsp of batter was enough because it was tempting to want to fill the muffin liner 1/2 to 3/4 of the way full as we bakers routinely do. Will make again.
Can frozen strawberries be used?
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Yep…I’m about a year late today is July 30th 2017!! But I’d certainly be there for you if I could. I’m a home baker. I love to bake have you ever had a banana nut butter pecan cake? It’s one of my favorite cakes. Let me know if you want the Oh so easy recipe. It’s Fabulous!!! I hope your house is sold and all is well. No more mice in the car engine what a bummer. I can relate. I had a situation almost the same. Thanks For the great recipes!!
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I know this post is a little older, but I just have to tell you I baked these muffins this morning with strawberries my kids and I picked and oh my goodness! These muffins are my new favorite. I ate 3 straight out of the oven and I’m ashamed to admit I could have eaten much more! I have the pickiest 8 year old on the planet. Half the time she says she likes something and only eats a nibble. She ate TWO of these muffins and asked where they’ve been all her life!
They were a little messy- probably because they were still hot, so we used forks to eat the muffins and they took a bit longer to cook in my oven, but they were moist and delicious when they were finally ready.
Thank you for sharing this recipe!
This recipe is a hit my family loves these muffins. Since we are lucky enough to get fresh local strawberries in June I bake up a bunch and they never last friends request them anytime they know we have strawberries, I’ve even taken them to the growers and they loved them!!! Thank you for sharing this recipe I absolutely love it!!
Shannon, that’s SO great! Thank you! I’m so glad everyone loves them (we feel the same way :)).
i was wondering if you need to dry the strawberries at all? I’ve made a strawberry bread before and it was ridiculously dense due to the water.
Sonia, great question! Because you’re placing the strawberries on top of the batter, they don’t make the muffins overly moist/dense. That being said, it’s always best practice to wash and thoroughly dry strawberries before using them in a baking recipe. Hope that helps!
Didn’t want to bother with muffins so I baked as a cake in 8×8 inch pan and it came out great I cut into 16 squares
I made these for my sweet little nephew while he visited us and he ADORED them! Between the 4 of us, we devoured every one of the muffins. Next time, I’ll be making a double batch! Thank you for a wonderful recipe that needed absolutely NO tweaking. It’s perfection as is!
These muffins are delicious. The strawberries turn jammy and yummy under the streusel…mmm. I made them this morning and waited about 10 minutes before tasting. I followed the recipe exactly..no changes except as follows. I didnt have paper muffin liners so I buttered the tin. They def would’ve been easier to remove with liners. I also made them into only 12 muffins since I didn’t want to make a second tin dirty. The batter and strawberries and streusel all fit fine into 12 cups, but did overflow onto top of pan a bit which also made them more difficult, but not impossible, to remove. One comment about butter/sugar: my butter was pretty soft but I still had a difficult time creaming 3/4 c. sugar into 1/4 c. butter. Took way more than a minute and never got smooth all the way. Might try melting butter next time and doing a more traditional muffin mixing technique: combine dry, combine wet, stir wet into dry until just combined. Overall 5 stars.
Hi Cynthia! They sound wonderful! Let us know how the traditional technique goes for next time, and happy baking!