Strawberry Crumb Muffins

/// May 15th, 2016

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

Good morning and Happy Sunday. Won’t you join me for a cup of coffee? Or how about a strawberry crumb muffin? I’m indulging in both right now 😉

A few of my friends came over yesterday for a much needed girls day and we did a ton of baking. There were eclairs, cream puffs (recipe coming this week!), and brownies so rich they basically required a shot of milk after each bite.

And then there were these humble strawberry crumb muffins. So soft, so sweet, so simple.

Wanna guess what goodie went first?

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

Yup. The muffins!

Honestly, I wasn’t a bit surprised. I’ve made these strawberry crumb muffins 4 times in the past two weeks! They’re foolproof, made with super basic ingredients, and sure to make any strawberry lover swoon.

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

There are three parts to these muffins: the moist strawberry base, the buttery crumb topping, and the sticky sweet vanilla glaze.

I suggest beginning with the crumb topping, that way it can chill in the fridge while you prepare the muffins. The colder the crumb the better!

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

Once you’ve got your crumb assembled and chilling, it’s time to make your muffin batter. This muffin recipe is made with very basic ingredients I bet you already have hiding in your pantry! You’ll need flour, baking powder, salt, cinnamon, nutmeg, granulated sugar, butter, eggs, milk, and strawberries. I used fresh strawberries in this recipe, but I have a feeling frozen would work fine. Just be sure not to thaw them before chopping and adding to the batter.

The batter will be very thick and generously studded with rosy strawberry bites. Pretty!

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

When your muffins are baked and cooling, you can make your vanilla glaze. This is seriously the easiest part! Simply combine the confectioners’ sugar, vanilla, and cream in a small bowl and whisk smooth.

These look pretty darn good…

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

but these look even better!!! Glaze wins every time.

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

Strawberries and cream in muffin form… YES PLEASE.

See you Tuesday with those cream puffs!

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.

If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day

Strawberry Crumb Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 1 dozen muffins

Serving Size: 1 muffin

Sweet and supremely moist Strawberry Crumb Muffins! A Summertime favorite.

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

  1. For the Crumb Topping:
  2. 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.
  3. For the Strawberry Muffins:
  4. Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
  5. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
  10. 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.
  11. For the Vanilla Glaze:
  12. 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.
http://bakerbynature.com/strawberry-crumb-muffins/

Sweet and supremely moist Strawberry Crumb Muffins! A summertime favorite.



5 thoughts on “Strawberry Crumb Muffins

  1. Mary Kay

    I happened to have a pint of strawberries in the fridge and had all of the other supplies on hand, so when I saw your recipe yesterday morning I decided to make these for breakfast and… Wow! they are absolutely amazing! I made the full dozen and shared 4 with friends and family who couldn’t stop raving about them. I ate one and a half , our daughter had half and there is one lone survivor in the pan this morning. That means that my husband downed 5 1/2 of these things yesterday! And they are enormous! I will say that the fill for each muffin is much higher than the picture indicates. Maybe this is why I had to cook them for an additional seven minutes, because after 22 mins., they were still very mushy in the middle. But that extra cooking time did the trick and they are truly spectacular! The crumbles and glaze take them to another level of heaven on a plate!

    Reply
  2. Hana

    Made them the other day heaven!!!!!
    Been baking for ages but never had such great texture
    Thank you

    Reply

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