Fresh Strawberry Muffins with Crumb Topping in Kennebec Valley, Maine |
Featuring crumb topping muffins and a classic strawberry muffin recipe |
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Fresh Strawberry Muffins with Crumb Topping
If you're heading to the Wayne Strawberry Festival this weekend, there's a good chance you'll come home with more fresh berries than you planned to buy. That always seems to happen.
Here's a great way to use them.
These muffins are light, buttery, and packed with fresh strawberries in every bite.
The cinnamon crumb topping adds just enough crunch without overpowering the fruit.
They're just as good with your morning coffee as they are for an afternoon snack.
Makes: 12 muffins
Prep Time: 20 minutes
Bake Time: 22–25 minutes
Ingredients
Muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup granulated sugar
1 large egg
½ cup melted butter
¾ cup buttermilk
1 teaspoon vanilla extract
1½ cups fresh strawberries, diced
Crumb Topping
⅓ cup brown sugar
⅓ cup all-purpose flour
½ teaspoon cinnamon
3 tablespoons cold butter, cut into small pieces
Directions
Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, combine the egg, melted butter, buttermilk, and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the strawberries gently.
Divide the batter evenly among the muffin cups.
Mix the brown sugar, flour, cinnamon, and cold butter with a fork until crumbly, then sprinkle generously over each muffin.
Bake for 22–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Let the muffins cool for about five minutes before moving them to a wire rack.
Sandy's Tip
If your strawberries are especially juicy, toss them with a teaspoon of flour before folding them into the batter.
It helps keep the berries evenly distributed instead of settling to the bottom while they bake. |