Strawberry Crumb Muffins
User Reviews
5
Strawberry Crumb Muffins
Description
This recipe starts by making a crumb topping from sugar, flour, cinnamon, and cold butter cut into coarse, pea-sized crumbs that add a crisp texture to the muffins. The muffin batter itself combines flour, baking powder, nutmeg, cinnamon, salt, butter, sugar, eggs, vanilla, milk, and chopped strawberries for sweetness and moisture. The ingredients are mixed carefully to avoid overmixing, preserving the muffins’ lightness. The batter is spooned into muffin cups, topped with the crumb layer, and baked until golden and risen. After cooling, a vanilla glaze made from confectioners' sugar, vanilla extract, and milk or cream is drizzled over the muffins, adding a glossy, sweet finish.
These muffins work well for breakfast or snacks, highlighting strawberries seasonally or from frozen if preferred. The crumb topping adds texture contrast, while the glaze lends a delicate sweetness that complements the fruity notes.
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 all-purpose flour plus 2 tablespoons, 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 granulated sugar 1/4 cup
- 1 egg large, plus 2 large egg yolks
- 1 vanilla extract pure, 1/2 teaspoon
- 1 cup milk whole
- 1 strawberry 1/2 cup, coarsely chopped
For the Vanilla Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons 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.
User Reviews
Overall Rating
5
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