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

Strawberry Crumb Muffins

Ashley Manila
Sweet and supremely moist Strawberry Crumb Muffins! A Summertime favorite.
5 from 5 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 1 dozen muffins

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.
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