Strawberry Muffin Recipe
Tender-sweet muffins, loaded with fresh strawberries and topped with a buttery crumble that bakes up crisp!
Servings: 16 muffins
Ingredients
Muffins Batter
- ¼ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 ½ cups fresh strawberries chopped
Crumble Topping
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ¼ cup unsalted butter cold, cut into cubes
Instructions
- Heat oven to 350ºF. Line 16 standard-size muffin cups with paper baking liners.
- In the bowl of a stand mixer with the paddle attachment, or in a large bowl using an electric hand mixer, beat butter and sugar for 1 minute until smooth, light, and fluffy. Add egg and vanilla and beat until just combined.
- In a separate medium bowl, whisk together flour, baking powder, and salt. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, stirring after each addition until just combined.
- Divide batter evenly among the prepared muffin cups, about 1 to 2 tablespoons per cup. Top each evenly with chopped strawberries.
- To make the crumble topping, stir together flour and both sugars in a small bowl. Use a pastry blender or your fingers to cut in the cold butter until the mixture resembles coarse meal. Sprinkle evenly over the muffin cups.
- Bake 18 to 20 minutes until the tops are golden.
Notes
Yield: This recipe makes 16 standard-size muffins.
Technique: Stir the batter only until you no longer see dry streaks after each flour and milk addition. Overmixing once the flour goes in overdevelops the gluten and is the primary reason muffins turn out dense.
Measuring: For the crumble topping, the butter must be cold when you cut it in. Softened or melted butter will clump instead of forming the coarse, sandy texture you want.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days. To freeze, place in a single layer on a baking sheet first, then transfer to a zip-top bag and freeze for up to 2 months. Reheat frozen muffins in a 325ºF oven for about 10 minutes, or in the microwave for 30 to 45 seconds.
Technique: Stir the batter only until you no longer see dry streaks after each flour and milk addition. Overmixing once the flour goes in overdevelops the gluten and is the primary reason muffins turn out dense.
Measuring: For the crumble topping, the butter must be cold when you cut it in. Softened or melted butter will clump instead of forming the coarse, sandy texture you want.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days. To freeze, place in a single layer on a baking sheet first, then transfer to a zip-top bag and freeze for up to 2 months. Reheat frozen muffins in a 325ºF oven for about 10 minutes, or in the microwave for 30 to 45 seconds.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 135mg | Potassium: 60mg | Fiber: 1g | Sugar: 17g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg