Strawberry muffins give off a very fun vibe and I really wanted to make it extra fancy. Hence, I made a two-sugar crumble made with both white and brown sugar for that sweet, crunchy topping that coats your entire mouth. They are a complete contrast to my bran muffins which are on the healthier side. These muffins are really good so I highly recommend serving these at your next tea party or homely brunch with your pals.
The best part about these muffins that the major prep you need to do is to dice fresh strawberries. Chop the strawberries into tiny bits and it actually does the same as blueberry when baked into muffins. The strawberries get super soft and taste almost jam like. So it tastes like there are pockets of super sweet strawberry jam in the muffins and it is so awesome with the crumble. I highly recommend serving this with strawberry jam, it’s *chef’s kiss*.
The crumble topping is just combining all-purpose flour, ground cinnamon, granulated white sugar, dark brown sugar and melted butter. It should feel slightly crumbly but also a bit moist. This goes on the muffin batter right before it bakes and it puffs up really nicely. So you don’t have to worry about the crumble sliding off or anything like that. Of course, I always bake my muffins in a 12-hole muffin tray, unless stated otherwise. Enjoy!
Ingredients
Strawberry muffins
2 large eggs, at room temperature
1/2 cup melted unsalted butter, cooled
2 teaspoons baking powder
Pinch of table salt
1 cup granulated sugar
1 teaspoon nutmeg
2 cups all-purpose flour, leveled
1 teaspoon vanilla extract
1/2 cup almond milk/dairy milk, at room temperature
2 cups fresh strawberries, trimmed and diced
Cinnamon sugar crumble
1 tablespoon brown sugar, tightly packed
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 tablespoon melted butter
Pinch of table salt
2 tablespoons all-purpose flour
Instructions
Cinnamon sugar crumble
- Mix the crumble ingredients together in a bowl and set aside.
Strawberry muffins
- Preheat the oven to 375°F/190°C. Line a 12-hole muffin tray with cupcake liners or heavily grease it with cooking spray or butter.
- Whisk together the baking powder, salt, granulated sugar, nutmeg and flour in a large mixing bowl.
- In another bowl, whisk the eggs, melted butter, vanilla extract and milk until it is one color.
- Gradually combine the bowl in the previous step with the flour mixture in step 2. Do not over-mix.
- Fold in the diced strawberries last into the batter.
- Pour the batter 2/3 full into each muffin tray hole (an ice cream scoop really helps).
- Sprinkle a handful of crumble to top each muffin hole.
- Bake in the preheated oven for 25 minutes.
- Let it cool for about 10 minutes before serving because these muffins are really soft right out the oven.
Notes
Store leftovers in a Ziploc bag in the fridge for up to a week. Frozen muffins don't taste good in my opinion (even after it is reheated) but you can do that if you don't mind.