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strawberry muffins with strawberry crumble topping
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Strawberry Muffins Recipe

4.75 from 39 votes
prep 10 minutes
cook 15 minutes
Additional Time 1 hour 30 minutes
total 1 hour 55 minutes
Serves 12 large muffins
The fluffiest and most tender strawberry muffins ever. Muffin is made with fresh strawberries and the strawberry crumble topping is made with freeze dried strawberries.
Author: Bernice Baran
Servings 12 large muffins

Equipment

Ingredients

Muffin

  • 10-12 medium strawberries
  • 300 grams all-purpose flour, spooned and leveled
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 113 grams salted butter, melted
  • 250 grams granulated sugar
  • 3 large eggs, room temperature
  • 170 grams Greek Yogurt
  • 2 tsp pure vanilla extract
  • 120 mL heavy cream, room temperature

Strawberry Crumble Topping

  • 56 grams salted or unsalted butter, melted
  • 105 grams all-purpose flour, spooned and leveled
  • 66 grams granulated sugar
  • a few chunks of freeze dried strawberries

Method

Muffins

  1. Wash, hull and dice the strawberries (about the size of diced onions) and then place them on a paper towel.
    10-12 medium strawberries
  2. Place another sheet of paper towel on top and press down to soak the excess juice. Allow them to rest while making the batter. 
  3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
    300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
  4. In a large bowl whisk together the melted butter and sugar until they’re well combined.
    113 grams salted butter melted, 250 grams granulated sugar
  5. Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
    3 large eggs room temperature
  6. Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
    170 grams Greek Yogurt, 2 tsp pure vanilla extract
  7. Add in the heavy whipping cream and whisk until it’s completely smooth.
    120 mL heavy cream room temperature
  8. Add in the dry ingredients, reserving 1 tablespoon of flour, and mix just until the last streak of flour is incorporated. 
  9. Toss the strawberries with the reserved tablespoon of flour and fold them into the batter, just until they’re evenly distributed.
  10. Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour. 

Streusel

  1. Preheat the oven to 425F (218C) and line 12 muffins tins. 
  2. Combine the melted butter with the flour and sugar until pea size chunks form.
    56 grams salted or unsalted butter melted, 105 grams all-purpose flour spooned and leveled, 66 grams granulated sugar
  3. Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
  4. Distribute the streusel evenly over the tops of the muffins and bake for 5 minutes. Reduce the oven temperature to 375F (190C) and bake for 8-10 minutes, just until the muffins are golden brown and spring back when you press on the center gently. 
  5. Remove from the oven and allow to cool for at least 10-20 minutes before serving. 
  6. Sprinkle a few crushed freeze dried strawberries on top for some color!
    a few chunks of freeze dried strawberries

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 49gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 84mgSodium: 360mgFiber: 1gSugar: 28g
Course: Muffins
Cuisine: American
Keyword: bakery style muffin, homemade muffin, moist muffin, soft muffin, strawberry crumble, strawberry muffin, strawberry streusel