why make this recipe
Strawberry muffins are sweet, soft, and bright. They bake fast. They use fresh strawberries and a bit of white chocolate for a nice taste. The jam and crumble on top add two textures. This recipe makes muffins that work for breakfast, snack, or dessert.
introduction
This recipe is easy and clear. It uses common ingredients and simple steps. If you want a fruity drink to go with the muffins, try the mango strawberry smoothie recipe for a fresh match.
how to make Strawberry Muffins
Make the batter, add fruit and chocolate, top with jam and crumble, and bake. Work in a few simple steps. Do not overmix the batter. Bake first at high heat to get a rise, then lower the heat to finish baking.
Ingredients :
- 118ml milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 113g salted butter, melted
- 200g sugar
- 250g all purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 170g fresh strawberries, diced
- 85g white chocolate
- Strawberry jam topping:
- 25g sugar
- 170g fresh strawberries
- 1 tbsp lemon juice
- 1 tbsp water
- Crumble topping:
- 75g all purpose flour
- 50g salted butter, melted
- 30g brown sugar
- 50g granulated sugar
Directions :
- Preheat the oven to 425°F.
- In a bowl, mix the milk, eggs, and vanilla extract.
- In another bowl, cream the melted butter with sugar.
- Combine both mixtures and add flour, baking powder, and baking soda. Mix until just combined.
- Fold in diced strawberries and white chocolate.
- Fill muffin cups with the batter.
- For the strawberry jam topping, mix 25g sugar with strawberries, lemon juice, and water; spoon over the batter.
- For the crumble topping, mix flour, butter, brown sugar, and granulated sugar; sprinkle on top.
- Bake at 425°F for 13 minutes, then reduce the temperature to 360°F and bake for an additional 14 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool more.
how to serve Strawberry Muffins
Serve warm or at room temperature. A spread of butter or a small spoon of extra strawberry jam works well. Pair with coffee, tea, or a cold fruit smoothie.
how to store Strawberry Muffins
Keep muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes.
tips to make Strawberry Muffins
- Dice strawberries small so they mix evenly.
- Pat strawberries dry to avoid a wet batter.
- Do not overmix after you add flour. Mix until just combined.
- Use room temperature eggs and milk for a smooth batter.
- Check muffins with a toothpick near the end of the bake time.
- If the tops brown too fast, cover with foil for the last minutes.
variation (if any)
- Use frozen berries, but do not thaw first; fold them in frozen.
- Swap white chocolate for dark or milk chocolate chips.
- Add a handful of chopped nuts to the crumble for crunch.
- Use lemon zest in the batter for a brighter flavor.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Do not thaw them. Fold frozen berries into the batter to keep the batter from getting too wet.
Q: Can I make these muffins without white chocolate?
A: Yes. Skip the white chocolate or replace it with more strawberries or chocolate chips.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center. It should come out clean or with a few moist crumbs, not wet batter.
Q: Can I reduce the sugar?
A: Yes. You can cut the sugar a little, but the jam and crumble add sweetness. If you cut much, the muffins may be less tender.
Q: Can I bake as a loaf instead of muffins?
A: Yes. Bake in a greased loaf pan. Increase bake time and check with a toothpick.
Strawberry Muffins
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry muffins with a hint of white chocolate, topped with a crumble and strawberry jam.
Ingredients
- 118ml milk
- 2 eggs
- 1 1/2 tsp vanilla extract
- 113g salted butter, melted
- 200g sugar
- 250g all purpose flour
- 2 tsp baking powder
- 1/8 tsp baking soda
- 170g fresh strawberries, diced
- 85g white chocolate
- 25g sugar (for jam)
- 170g fresh strawberries (for jam)
- 1 tbsp lemon juice (for jam)
- 1 tbsp water (for jam)
- 75g all purpose flour (for crumble)
- 50g salted butter, melted (for crumble)
- 30g brown sugar (for crumble)
- 50g granulated sugar (for crumble)
Instructions
- Preheat the oven to 425°F (218°C).
- In a bowl, mix the milk, eggs, and vanilla extract.
- In another bowl, cream the melted butter with sugar.
- Combine both mixtures and add flour, baking powder, and baking soda. Mix until just combined.
- Fold in diced strawberries and white chocolate.
- Fill muffin cups with the batter.
- For the strawberry jam topping, mix 25g sugar with strawberries, lemon juice, and water; spoon over the batter.
- For the crumble topping, mix flour, butter, brown sugar, and granulated sugar; sprinkle on top.
- Bake at 425°F for 13 minutes, then reduce the temperature to 360°F (182°C) and bake for an additional 14 minutes or until a toothpick comes out clean.
- Let muffins cool in the pan for 5 minutes, then move to a wire rack to cool more.
Notes
Serve warm or at room temperature. These muffins pair well with coffee, tea, or a fruit smoothie.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
