introduction
Strawberry Shortcake Crumble Muffins are sweet, simple, and quick to make. They have soft muffin centers and a crunchy crumble on top. These muffins work well for breakfast, snack, or dessert, and they taste fresh with real strawberries. These muffins go well with a cold drink, such as a mango-strawberry smoothie recipe.
why make this recipe
You should make this recipe because it uses easy ingredients. The muffins bake fast. Fresh strawberries add bright flavor and moistness. The crumble gives a nice crunch. Kids and adults like them. You can make a batch and eat them for days.
how to make Strawberry Shortcake Crumble Muffins
Preheat the oven and line a muffin tin with paper liners. Mix the dry ingredients in one bowl and the wet in another. Combine the wet and dry until just mixed, then fold in chopped strawberries. Make the crumble topping by mixing brown sugar, flour, oats, and cold butter until crumbly. Fill muffin cups two thirds full, add crumble on top, and bake until a toothpick comes out clean. Let the muffins cool a little before you serve them.
Ingredients :
2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/2 cup unsalted butter, melted, 1 cup milk, 1 large egg, 1 teaspoon vanilla extract, 1 1/2 cups fresh strawberries, chopped, 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup oats, 1/4 cup cold unsalted butter, cubed
Directions :
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together 2 cups of flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, egg, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped strawberries gently.
- In a small bowl, combine brown sugar, 1/4 cup flour, oats, and cold cubed butter. Mix until crumbly.
- Fill each muffin cup 2/3 full with the batter and sprinkle the crumble topping on each.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool slightly before serving. Enjoy your Strawberry Shortcake Crumble Muffins!
how to serve Strawberry Shortcake Crumble Muffins
Serve the muffins warm or at room temperature. They go well with coffee, tea, or a cold fruit drink. For a treat, add a dollop of whipped cream or a light dusting of powdered sugar. Serve two muffins per person for a small meal or one muffin as a snack.
how to store Strawberry Shortcake Crumble Muffins
Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, put them in the fridge for up to 5 days. To freeze, wrap each muffin in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or warm in a low oven for a few minutes.
tips to make Strawberry Shortcake Crumble Muffins
- Do not overmix the batter. Mix until ingredients are just combined.
- Use ripe but firm strawberries. Cut them small so they spread through the batter.
- Keep the crumble butter cold for a better texture. Use your fingers or a fork to mix it fast.
- Fill the muffin cups evenly so they bake the same.
- Check muffins at 20 minutes; ovens can vary.
variation (if any)
- Blueberry version: Replace strawberries with 1 1/2 cups fresh blueberries.
- Lemon twist: Add 1 teaspoon lemon zest to the batter for a bright flavor.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a heartier muffin.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first, then pat dry before folding into the batter.
Q: Can I make the crumble topping gluten-free?
A: Yes. Use gluten-free oats and a gluten-free flour mix instead of regular flour.
Q: How do I know when the muffins are done?
A: Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are done.
Q: Can I reduce the sugar?
A: You can reduce granulated sugar slightly, but the crumble also adds sweetness. Taste and adjust as you like.
Strawberry Shortcake Crumble Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and simple muffins topped with a crunchy crumble, perfect for breakfast, snacks, or dessert.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup oats
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine melted butter, milk, egg, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped strawberries gently.
- In a small bowl, combine brown sugar, 1/4 cup flour, oats, and cold cubed butter. Mix until crumbly.
- Fill each muffin cup 2/3 full with the batter and sprinkle the crumble topping on each.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool slightly before serving. Enjoy your muffins!
Notes
Serve warm or at room temperature with coffee, tea, or a cold fruit drink.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
