why make this recipe
This muffin recipe gives soft, sweet muffins like you buy at a bakery. They have fresh strawberries and a crisp crumb top. They are quick to make and good for breakfast or snack.
introduction
These Delicious Bakery Style Strawberry Crumb Muffins are moist and sweet. The crumb on top adds a nice crunch. If you like bakery-style quick breads, try a delicious banana coffee cake recipe for another easy treat.
how to make Delicious Bakery Style Strawberry Crumb Muffins
Follow simple steps to get bakery texture at home. Mix dry ingredients, mix wet ingredients, fold in strawberries, top with crumb, and bake until golden.
Ingredients :
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 large eggs
- 1 cup (240 ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh strawberries, hulled and chopped (about 150–200 g)
Crumb topping:
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (70 g) brown sugar, packed
- 1/4 cup (56 g) cold unsalted butter, cut into small cubes
- 1/2 teaspoon ground cinnamon (optional)
Directions :
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Pour the wet mix into the dry mix. Stir gently until just combined. Do not overmix; a few small lumps are okay.
- Fold the chopped strawberries into the batter with a spatula.
- Fill each muffin cup about 3/4 full with batter.
- Make the crumb topping: in a small bowl, mix 1/2 cup flour and brown sugar. Cut in the cold butter with a fork or pastry cutter until the mixture looks like coarse crumbs. Stir in cinnamon if using.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick in the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool more.
how to serve Delicious Bakery Style Strawberry Crumb Muffins
Serve warm or at room temperature. They are nice with butter, a bit of jam, or a cup of tea or coffee. Warm them 10–15 seconds in the microwave for a cozy touch.
how to store Delicious Bakery Style Strawberry Crumb Muffins
- At room temperature: keep in an airtight container for 1–2 days.
- In the fridge: store in an airtight container up to 4 days. Bring to room temperature or warm before serving.
- In the freezer: wrap muffins in plastic and place in a freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave.
tips to make Delicious Bakery Style Strawberry Crumb Muffins
- Do not overmix the batter. Overmixing makes muffins tough.
- Chop strawberries small so they spread evenly in the batter.
- Use cold butter for the crumb topping. Cold butter makes better crumbs.
- Measure flour by spooning it into the cup and leveling it off. Do not pack the flour.
- Check muffins a few minutes before the end time. Oven times can vary.
variation (if any)
- Blueberry crumb muffins: swap strawberries for fresh blueberries.
- Lemon strawberry: add 1 teaspoon lemon zest to the batter for a bright flavor.
- Yogurt muffins: replace 1/4 cup of milk with plain yogurt for extra moistness.
- Oat crumble: add 2 tablespoons oats to the crumb topping for texture.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain frozen strawberries well, then pat dry before folding into the batter to avoid extra liquid.
Q: Can I make mini muffins with this recipe?
A: Yes. Use a mini muffin pan and bake for 10–14 minutes. Watch them closely as they bake faster.
Q: How do I keep muffins from getting soggy?
A: Cool muffins on a rack so steam can escape. Store them in an airtight container only after they cool.
Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but crumb topping may be less sweet. Try reducing batter sugar by 2 tablespoons.
Q: Can I use oil instead of butter?
A: Yes. Use 1/3 cup vegetable oil in place of the 1/2 cup melted butter for a moist muffin.
Delicious Bakery Style Strawberry Crumb Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and sweet muffins with fresh strawberries and a crisp crumb top, perfect for breakfast or a snack.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (113 g) unsalted butter, melted and cooled
- 2 large eggs
- 1 cup (240 ml) milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh strawberries, hulled and chopped (about 150–200 g)
- 1/2 cup (60 g) all-purpose flour (for crumb topping)
- 1/3 cup (70 g) brown sugar, packed (for crumb topping)
- 1/4 cup (56 g) cold unsalted butter, cut into small cubes (for crumb topping)
- 1/2 teaspoon ground cinnamon (optional, for crumb topping)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk melted butter, eggs, milk, and vanilla until smooth.
- Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix; a few small lumps are okay.
- Fold the chopped strawberries into the batter using a spatula.
- Fill each muffin cup about 3/4 full with batter.
- Make the crumb topping by mixing flour and brown sugar in a small bowl. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in cinnamon if using.
- Sprinkle the crumb topping evenly over the muffins.
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let muffins cool in the tin for 5 minutes, then move to a wire rack to cool more.
Notes
Serve warm or at room temperature with butter, jam, or tea. Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
