Strawberry Crumb Muffins
User Reviews
5.0
15 reviews
Excellent
Strawberry Crumb Muffins
Report
Sweet and supremely moist Strawberry Crumb Muffins! A Summertime favorite.
Share:
Ingredients
For the Crumb Topping:
- 1/2 cup granulated sugar
- 3/4 cup all-purpose flour (not packed)
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, chilled and cut into tiny pieces
For the Strawberry Muffins:
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 3 teaspoons baking powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 1 and 1/4 cups granulated sugar
- 1 large egg plus 2 large egg yolks
- 1 and 1/2 teaspoons pure vanilla extract
- 1 cup whole milk
- 1 and 1/2 cups strawberries, coarsely chopped
For the Vanilla Glaze:
- 1 cup of confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency
Instructions
For the Crumb Topping:
- In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
For the Strawberry Muffins:
- Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy; about 3 minutes.
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
- Turn mixer off and set batter aside for a moment. Place chopped strawberries and remaining flour into a bowl; toss to completely coat the berries in the flour. Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
- Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Vanilla Glaze:
- In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
