Strawberry Crumb Cake Muffins: A Sweet Delight for Every Morning

introduction

Strawberry Crumb Cake Muffins are soft, sweet, and easy to make. They have fresh strawberries inside and a crunchy crumb on top. These muffins work well for a quick breakfast, a snack, or a small dessert. If you enjoy simple fruit bakes, try an easy rhubarb bars recipe too to change things up.

why make this recipe

• It uses common ingredients you likely have at home.
• Fresh strawberries add bright flavor and color.
• The crumb topping gives a nice crunch and sweet finish.
• They bake fast and are easy to share.

how to make Strawberry Crumb Cake Muffins

Make the crumb first and set it aside. Mix dry ingredients for the batter. Cream the butter and sugar, then add eggs, sour cream, and vanilla. Stir in the dry mix just until combined. Fold in the diced strawberries. Fill muffin cups three-quarters full and top with the crumb. Bake until a toothpick comes out clean and let cool.

Ingredients :

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1/2 cup all-purpose flour (for crumb)
• 1/4 cup granulated sugar (for crumb)
• 1/4 cup unsalted butter, cold and cubed (for crumb)
• 1/4 tsp salt (for crumb)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. Make the crumb topping: In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, and a pinch of salt. Add the cold, cubed butter. Using a fork or your fingers, mix until the butter is incorporated and you get pea-sized crumbs. Set aside.
3. Prepare the muffin batter: In a medium bowl, whisk together the dry ingredients—flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, and mix until smooth. Gradually add the dry ingredients, mixing just until combined.
5. Add the strawberries: Gently fold in the diced strawberries, making sure they are evenly distributed throughout the batter. Be careful not to overmix.
6. Fill the muffin tin: Spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

how to serve Strawberry Crumb Cake Muffins

Serve warm or at room temperature. They taste great plain or with a light spread of butter or cream cheese. Pair them with coffee, tea, or a glass of milk for a simple breakfast.

how to store Strawberry Crumb Cake Muffins

• At room temperature: Keep in an airtight container for up to 2 days.
• In the fridge: Store in an airtight container for up to 5 days.
• To freeze: Wrap each muffin in plastic wrap and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the oven before serving.

tips to make Strawberry Crumb Cake Muffins

• Use firm, ripe strawberries and pat them dry to avoid extra moisture.
• Do not overmix the batter; mix until just combined.
• Keep the butter cold for the crumb to get good lumps.
• Fill cups evenly so muffins bake at the same rate.
• Check muffins at 20 minutes to avoid overbaking.

variation (if any)

• Lemon zest: Add 1 tsp lemon zest to the batter for a fresh citrus note.
• Blueberries: Swap strawberries for 1 cup blueberries for a different fruit muffin.
• Streusel: Add a teaspoon of cinnamon to the crumb mix for warm spice.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then pat dry before folding into the batter to avoid extra liquid.

Q: Can I make these dairy-free?
A: Replace butter with a plant-based butter and use a dairy-free yogurt instead of sour cream.

Q: Can I make mini muffins?
A: Yes. Reduce bake time to about 12-15 minutes and watch closely until a toothpick comes out clean.

Q: Can I skip the crumb topping?
A: Yes. The muffins will still be tasty without the crumb, though they lose the crunchy top.

Strawberry Crumb Cake Muffins

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft and sweet muffins filled with fresh strawberries and topped with a crunchy crumble.

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Ingredients

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• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup sour cream (or Greek yogurt)
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 1/2 cup all-purpose flour (for crumb)
• 1/4 cup granulated sugar (for crumb)
• 1/4 cup unsalted butter, cold and cubed (for crumb)
• 1/4 tsp salt (for crumb)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a small bowl, combine 1/2 cup flour, 1/4 cup sugar, and a pinch of salt for the crumb topping. Add the cold, cubed butter, and mix until pea-sized crumbs form. Set aside.
3. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
4. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, sour cream, and vanilla extract, mixing until smooth.
5. Gradually mix in the dry ingredients until just combined.
6. Gently fold in the diced strawberries.
7. Spoon the batter into muffin cups, filling each about 3/4 full. Generously sprinkle the crumb topping over each muffin.
8. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the tin before transferring to a wire rack to cool completely.

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Notes

Use firm, ripe strawberries and pat dry before adding to avoid excess moisture.

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Nutrition

• Serving Size: 1 muffin
• Calories: 250
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg