why make this recipe
This muffin recipe makes soft, sweet muffins with fresh strawberries and a light cream glaze. You get fruit, a bit of white chocolate, and a crunchy crumble on top. The muffins are easy to make and they work for breakfast or a snack.
introduction
These Strawberry & Cream Muffins are simple and fresh. The batter is quick to mix, and the crumble and jam make each muffin special. For a simple side on a picnic, try a light salad such as creamy Mexican coleslaw.
how to make Strawberry & Cream Muffins
- Make the crumble: In a medium bowl, whisk the 80 g (⅔ cup) all-purpose flour, 50 g (¼ cup) granulated sugar, 33 g (⅛ cup) light brown sugar, and ⅛ tsp salt.
- Add ¼ tsp vanilla extract and 46 g (3¼ Tbsp) salted butter, melted. Mix until the mixture looks like wet sand. Cover and chill until ready to use.
- Heat the oven to 425°F and place a rack in the middle. Line a 12-count muffin tin with paper liners (tulip liners are best).
- In a medium bowl, sift and whisk 120 g (1 cup) all-purpose flour, 112 g (1 cup) cake flour, 2 tsp baking powder, ¼ tsp baking soda, and ¾ tsp salt. Set aside.
- In a large bowl, whisk 113 g (½ cup) melted and cooled unsalted butter and 200 g (1 cup) granulated sugar for about 1 minute.
- Add 120 ml (½ cup) room temperature buttermilk, 2 large room temperature eggs, and 2 tsp vanilla extract. Whisk well for about 1 minute.
- Fold the dry ingredients into the wet in two parts. Mix gently until almost combined and no dry streaks remain. Do not overmix.
- Toss 180 g (about 1 cup) chopped strawberries with 6 g (2 tsp) all-purpose flour. Fold the strawberries and 135 g (¾ cup) white chocolate chips into the batter gently.
- Scoop batter into liners about ¾ full (use a 4-Tbsp scoop for tulip liners or a 3-Tbsp scoop for regular liners).
- Evenly place 100 g (about ½ cup) chopped strawberries on top of each muffin. Spoon a small scoop of 90 g (⅓ cup) strawberry jam on each and swirl gently with a knife or toothpick.
- Sprinkle the chilled crumble topping evenly over each muffin.
- Bake at 425°F for 5 minutes. Without opening the oven, lower the temperature to 350°F and bake 13–18 minutes more, until a toothpick comes out mostly clean with a few moist crumbs. If the crumble browns too fast, cover loosely with foil.
- Cool the muffins in the pan for 5 minutes, then move them to a wire rack to cool completely before glazing.
- Make the glaze: Stir 85 g (⅔ cup) sifted confectioners’ sugar, 13 ml (2½ tsp) cream or whole milk, and a pinch of salt in a small bowl. Add more sugar to thicken or 1 tsp more cream to thin.
- Drizzle the glaze over cooled muffins and serve at room temperature.
Ingredients :
80 g (⅔ cup) all-purpose flour, 50 g (¼ cup) granulated sugar, 33 g (⅛ cup) light brown sugar, packed, ⅛ tsp salt, ¼ tsp vanilla extract, 46 g (3¼ Tbsp) salted butter, melted, 120 g (1 cup) all-purpose flour, 112 g (1 cup) cake flour, 2 tsp baking powder, ¼ tsp baking soda, ¾ tsp salt, 120 ml (½ cup) buttermilk, room temperature, 2 large eggs, room temperature, 2 tsp vanilla extract, 113 g (½ cup) unsalted butter, melted and cooled, 200 g (1 cup) granulated sugar, 180 g (about 1 cup) fresh strawberries, hulled and chopped (½” chunks), 6 g (2 tsp) all-purpose flour, 135 g (¾ cup) white chocolate chips, 100 g (about ½ cup) fresh strawberries, hulled and chopped (¼” chunks), 90 g (⅓ cup) strawberry jam, 85 g (⅔ cup) confectioners’ sugar, sifted, 13 ml (2½ tsp) cream or whole milk, plus more as needed, Pinch of salt (less than ⅛ tsp)
how to serve Strawberry & Cream Muffins
Serve them at room temperature. They taste good with coffee or tea. You can also serve them warm. If you warm them, do it for 10–15 seconds in the microwave to soften the glaze.
how to store Strawberry & Cream Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 4 days. To freeze, put muffins in a freezer bag for up to 2 months. Thaw at room temperature.
tips to make Strawberry & Cream Muffins
- Use fresh strawberries for best flavor.
- Toss strawberries with a little flour so they do not sink.
- Do not overmix the batter. Mix until just combined.
- Chill the crumble so it stays crumbly while baking.
- Let muffins cool before glazing to keep the glaze from melting.
variation (if any)
- Swap white chocolate chips for dark or milk chocolate.
- Use raspberries or blueberries instead of strawberries.
- Add lemon zest to batter for a bright flavor.
- Make mini muffins and reduce baking time by 5–7 minutes.
FAQs (minimum three FAQ)
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well, then toss with flour before adding.
Q: Can I skip the white chocolate?
A: Yes. You can leave it out or add more fruit.
Q: How do I know when muffins are done?
A: Insert a toothpick. It should come out mostly clean with a few moist crumbs.
Q: Can I make the batter ahead?
A: You can make batter and chill it for a short time, but bake within a few hours for best rise.
Q: Can I use regular milk instead of buttermilk?
A: Use regular milk plus 1 tsp lemon juice or vinegar as a substitute. Let it sit 5 minutes before using.
Strawberry & Cream Muffins
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, sweet muffins filled with fresh strawberries and topped with a light cream glaze. Perfect for breakfast or a snack.
Ingredients
- 80 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 33 g (⅛ cup) light brown sugar, packed
- ⅛ tsp salt
- ¼ tsp vanilla extract
- 46 g (3¼ Tbsp) salted butter, melted
- 120 g (1 cup) all-purpose flour
- 112 g (1 cup) cake flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- 120 ml (½ cup) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 113 g (½ cup) unsalted butter, melted and cooled
- 200 g (1 cup) granulated sugar
- 180 g (about 1 cup) fresh strawberries, hulled and chopped (½” chunks)
- 6 g (2 tsp) all-purpose flour
- 135 g (¾ cup) white chocolate chips
- 100 g (about ½ cup) fresh strawberries, hulled and chopped (¼” chunks)
- 90 g (⅓ cup) strawberry jam
- 85 g (⅔ cup) confectioners’ sugar, sifted
- 13 ml (2½ tsp) cream or whole milk, plus more as needed
- Pinch of salt (less than ⅛ tsp)
Instructions
- Make the crumble: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt. Add vanilla extract and melted butter; mix until it resembles wet sand. Chill until ready to use.
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- In another bowl, sift and whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter and granulated sugar for 1 minute. Add buttermilk, eggs, and vanilla extract; whisk until combined.
- Fold the dry ingredients into the wet ingredients in two parts, mixing gently until just combined and no dry streaks remain.
- Toss chopped strawberries with a bit of flour, then gently fold them and the white chocolate chips into the batter.
- Scoop batter into muffin liners about ¾ full. Top with chopped strawberries and a scoop of strawberry jam, then swirl gently.
- Sprinkle crumble on top of each muffin.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 13 to 18 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
- For the glaze, stir together confectioners’ sugar, cream, and a pinch of salt until smooth. Drizzle over cooled muffins and serve.
Notes
Serve muffins at room temperature or warm. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Can freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
