Strawberry Crumb Muffins

These are delicious muffins to make if you’ve got lots of strawberries that need to be used. They are fairly easy to make and can be finished in less than one hour. This recipe calls for strawberries, but any berry (or mix of berries) will work. So feel free to substitute with whatever berries you have on hand!

Enjoy! ~ Kelly

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Strawberry Crumb Muffins

Yield: 18

Author: Kelly

Prep time: 25 MinCook time: 18 MinTotal time: 43 Min

Soft and delicious strawberry muffins with a crumb topping, made using fresh strawberries.

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Ingredients

Crumb Topping

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 6 tablespoons butter, softened

Batter

• 3 and 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 4 tablespoons butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup whole milk
• 2 cups chopped strawberries
• 1 tablespoon all-purpose flour

Instructions

1. Preheat the oven to 425º F. Place liners in two standard muffin tins.
2. To make the crumbs, combine the flour, sugar, and butter in a small bowl. Blend using a pastry cutter or forks until crumbs form. Set aside.
3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together.
4. In a large bowl, beat the butter, sugar, and brown sugar until fine crumbs form. Whisk in the vegetable oil, sour cream, eggs, and vanilla extract. Pour half of the dry mixture into the wet mixture and whisk. Slowly pour the milk into the batter, whisking constantly. Add the remaining dry ingredients and stir using a large spoon.
5. In a small bowl, coat the chopped strawberries in 1 tablespoon of flour. Fold the strawberries into the batter. Pour the batter into lined muffin tins, filling them all the way to the top. Using a small spoon, sprinkle a generous amount of crumbs over the top of each muffin.
6. Bake at 425º F for 5 minutes, then reduce the heat to 350º F and bake for 14-15 more minutes or until a toothpick comes out clean when inserted into the center. Allow the muffins to sit in the pan for 5 minutes before removing them to a wire cooling rack.

Notes

MINI-MUFFINS

Prepare the batter the same way. Bake at 350º F for 10-12 minutes, or until a toothpick comes out clean when inserted.

JUMBO MUFFINS

Prepare the batter the same way. Bake at 425º F for 5 minutes, then reduce the heat to 350º F and bake for 25-30 minutes or until a toothpick comes out clean when inserted. 

OTHER BERRIES

Any type of berry can be used in place of the strawberries. Be sure to still coat them in the flour before mixing into the batter.

Nutrition Facts

Calories

311

Fat

15 g

Sat. Fat

6 g

Carbs

41 g

Fiber

1 g

Net carbs

40 g

Sugar

19 g

Protein

4 g

Sodium

273 mg

Cholesterol

42 mg

*Nutritional Information is estimated

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