Strawberry Muffins with Strawberry Crumble Topping

If I’m being totally honest, I don’t think I’ve ever had a strawberry muffin before lol. I’ve never actually seen one at a bakery which is funny because I feel like people love anything with strawberries.

I’ve never even made them at home before until I made my vanilla muffins and blueberry muffins and thought I needed a strawberry version. But then I thought, how beautiful would a strawberry streusel be on these?! And it is…that strawberry crumb topping takes these muffins “out of this world” according to my sister lol.

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What makes these strawberry muffins so good?!

Literally so many reasons why you should make these. 

• They’re large and shareable (if you want lol)
• HUGE crispy muffin top, because that’s the best part.
• Super fluffy and feels like the kind of texture you can’t just make on whim but now you can!!! 
• Packed full of fresh strawberries.
• Topped with the most gorgeous strawberry crumble topping.
• Stay moist, fluffy/bouncy for days. 

Make sure to check out my white chocolate blueberry muffins, lemon poppy seed muffins, banana chocolate chip muffins and chocolate chip pumpkin muffins.

Ingredients

• Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured. 
• Baking Powder & Baking Soda: We’re going to need both here and a lot of them to get that gorgeous muffin top.
• Sugar: please don’t cut the sugar… 🙂
• Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt. 
• Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if they’re cold.
• Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in muffins but I promise it’s so good.
  • If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker. 
• Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Strawberries overpowers it anyway so they’re not a huge difference. 
• Strawberries: I used fresh strawberries for these muffins and I 10/10 recommend them. However you can use any kind of strawberries you want!

Step-by-Step Instructions

1. Wash, hull and dice the strawberries: place them on a paper towel and then place another sheet of paper towel on top to dry them up.
2. Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
3. Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc. 
4. Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
5. Add the dry ingredients together: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined. Reserve 1 tablespoon of the dry ingredients to toss with the strawberries.
6. Add the strawberries: toss the strawberries with the reserved flour and then GENTLY fold them in just until they’re almost evenly distributed.
   1. Pro Tip: Try not to over-mix here or the whole batter will turn blue. I turned half my batter blue but I kind of like that lol. 
7. Rest the batter: another important step – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If you’re in a rush, 30 minutes is fine but definitely don’t go past 90 minutes or you’ll get a wonky bake).
8. Make strawberry crumble topping: combine melted butter with sugar and flour until pea size chunks form
9. Fill the muffin pan: all the way to the top rim and top with streusel.
   1. You can also use a coarse sugar like demerara or turbinado on top of the muffins.
10. Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 10 minutes. 

How to store these super fluffy strawberry muffins

I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for 2-3 days.

You can refrigerate them as well for up to a week or freeze them and bring them back to room temperature before serving. Again, you’ll lose that crisp muffin top. 

How to freeze muffins

Bakes stay more fresh when they’re frozen. Place muffins in an airtight container and then place the container in a freezer bag.

You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.

Freeze for up to a couple of months. Bring back to room temperature before serving. 

Thanks so much for reading today’s post, if you have any questions just comment down below. Make sure to leave it in the comment section because I can’t answer in the rating section :).

If you make this strawberry muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!

As always, have a blessed day and happy baking!

Love, B