If you’re looking for a delicious and easy muffin recipe that’s perfect for strawberry season, look no further than strawberry crumb muffins. These muffins are made with fresh strawberries, a buttery crumble topping, and a delicious blueberry jam center, making them the perfect addition to any breakfast or brunch spread.
Are you a fan of delicious muffins with the perfect balance of sweetness and crunch? Look no further than these strawberry crumb muffins. With a buttery crumble topping and juicy chunks of fresh strawberries baked into the tender muffin base, these muffins are sure to become a new favorite in your breakfast or brunch rotation.
I have been baking my whole life and these this sheet pan pancake recipe are tested and great to pair with your favorite brunch. Especially my Crunchy Berries French Toast to my raspberry sheet pan pancakes or my strawberry banana bread are a huge hit in my kitchen when I’m looking for big flavors but running short on time.
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- unsalted butter 1 stick, melted
- large egg
- all-purpose flour
- granulated sugar
- baking soda
- baking powder what is the difference between baking powder and baking soda
cornstarch: Cornstarch is a fine powder made from corn and is used to thicken liquids. Just adding one or two teaspoons can quickly thicken your jams and jellies.
lemon juice: The lemon juice lowers the pH of the jam mixture. You could substitute for apple cider vinegar or vinegar. You need the acid combined with cornstarch to help set your jam.
Strawberries: Use fresh or frozen strawberries. If you are using frozen be sure to thaw and strain first to avoid extra juice. They may also bleed into the muffin batter.
Buttermilk: Buttermilk brings a pleasant tang to muffins while adding very little fat. Like yogurt and sour cream, this acidic ingredient also helps tenderize gluten, giving baked goods a softer texture and more body. See below for substitute.
How to make Strawberry Muffins
- STEP ONE: Preheat your oven to 425°F (190°C) and prepare a 12-cup muffin tin with non-stick cooking spray or muffin liners.
- STEP TWO: In a medium saucepan, heat and mix together the strawberry jam bring to a boil, continually stirring ingredients until thickened. Transfer to a small bowl to cool and thicken. Set aside to cool.
- STEP THREE: In a large bowl, mix together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
- STEP FOUR: In a separate bowl, mix together the wet ingredients: buttermilk, melted butter, egg, and vanilla extract.
- STEP FIVE: Add the wet mixture to the dry mixture, mixing with a rubber spatula until just combined. Do not overmix.
- STEP SIX: Fold in the chopped strawberries gently.
- STEP SEVEN: Fill each prepared muffin cup almost full with the muffin batter.
- STEP EIGHT: Spoon a small amount of strawberry jam onto top of each muffin batter, about 1 teaspoon per muffin.
- STEP NINE: In a small bowl, mix together the streusel topping ingredients: flour, sugar, nutmeg, and melted butter.
- STEP TEN: Sprinkle the streusel topping over the muffin batter, covering the strawberry jam and filling the top of the muffin cup.
- STEP ELEVEN: Bake at 425°F for 5 minutes and decrease to 350°F for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean*ish.
- STEP TWELVE: Let the muffins cool in the tin for 5 minutes, then remove them from the tin and transfer to a wire rack to cool completely.
- STEP THIRTEEN: Serve warm or at room temperature.
How to Store
If you plan on keeping your strawberry crumble muffins for a few days, proper storage is crucial to keep them fresh and delicious. To store the muffins, let them cool completely and place them in an airtight container or a sealable plastic bag. You can also wrap them in plastic wrap or aluminum foil to keep them fresh for longer. Store the muffins at room temperature for up to 5 days or up to a week in refrigerator.
How to Freeze
If you have made a big batch of strawberry crumble muffins, you can freeze them to enjoy later. First, let the muffins cool completely before freezing them. Wrap each muffin individually in plastic wrap or aluminum foil, and then place them in a resealable freezer bag. Make sure to remove as much air as possible from the bag before sealing it. Label the bag with the date and store in the freezer for up to 3 months. When you’re ready to eat, simply thaw the muffins at room temperature for a few hours or warm them up in the oven or microwave.
If you don’t have all the ingredients for this easy strawberry muffins recipe or if you want to switch things up a bit, here are some substitutions that you can try:
- Strawberries: You can substitute the strawberries with any other fresh or frozen berries, such as raspberries, blueberries, or blackberries. You can also use diced peaches or apples for a different twist.
- Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes until it curdles, then use it in the recipe.
- Butter: You can substitute the unsalted butter with coconut oil or vegetable oil for a healthier option.
- Nutmeg: If you don’t have nutmeg, you can use cinnamon or allspice instead.
How do I get my crumble crunchy? To achieve a crunchy crumble, make sure to use cold butter when making the streusel topping and mix until it forms pea-sized crumbs. Baking the crumble on top of the muffins at the right temperature for the right amount of time will also help make it crispy.
How do you keep muffins from falling apart? To keep muffins from falling apart, make sure not to overmix the batter, which can result in a tough texture. Allow the muffins to cool for a few minutes before removing them from the muffin tin. If they are still too delicate, you can try lining the muffin tin with parchment paper or silicone liners to make it easier to remove the muffins.
Can I bake muffins at 350 instead of 425? We start baking at the higher temperature of 425°F to really get your muffins to pop and it’s only 5 minutes. While it’s possible to bake muffins at 350 degrees Fahrenheit, they will likely take longer to bake and won’t have the same golden brown color and crispy top that comes with baking at a higher temperature. It’s best to stick with the recommended temperature in the recipe for the best results.
bbq bakers Tips and Tricks:
- For the best results, use the best strawberries you can find. Fresh strawberries are best, but frozen berries can also be used. Remember when using frozen if your chunks are too large the strawberries will be mushy.
- If your strawberries are particularly juicy, pat them dry with a paper towel before chopping them. This will help prevent the muffin batter from becoming too wet.
- You can use different types of fruit in this recipe, such as blueberries, raspberries, or peaches.
- To get a nice, crispy crumb topping, make sure to use cold butter and mix it with the flour mixture until it resembles coarse crumbs.
- To make these muffins even more decadent, you can add chocolate chips to the muffin batter or sprinkle them on top of the crumb topping before baking.
- For a fun Valentine’s Day twist, use heart-shaped muffin cups and sprinkle the tops with heart shaped sprinkles.
Not only do these fresh strawberry muffins taste incredible, but they are also a great way to use up fresh strawberries during the peak of strawberry season. The easy muffin recipe uses basic ingredients like all-purpose flour, sugar, and baking powder, so you can whip up a batch in no time. Plus, with the option to use fresh or frozen berries, you can enjoy these delicious muffins year-round. So go ahead and treat yourself to the best part of the muffin – the crunchy streusel – and savor every bite of these moist, flavorful strawberry crumb muffins.
Strawberry Crumb Muffins
- ½ cup water
- ½ cup strawberries fresh or frozen
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 cups Buttermilk
- ½ cup unsalted butter 1 stick, melted
- 1 large egg
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 4 teaspoon baking powder
- 1 teaspoon salt
- 2 cups strawberries cut into small chunks
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon nutmeg
- ¼ cup unsalted butter ½ stick
- Add the ½ cup strawberries, ½ cup sugar, 1 tbsp. lemon juice, and 2 tbsp. water to a small sauce pan over medium heat. Stir occasionally and add ¼ tsp of salt. . Bring to a slow boil.
- Stir the 1 tbsp. cornstarch with 2 tbsp. of water until smooth. Let continue to cook until the jam has thickened enough to coat the back of a wooden spoon.
- Transfer to a small bowl to cool and thicken. Set aside to cool.
- Preheat the oven to 425℉. Line muffin tins with paper liners of choice.
- Whisk the 3 cups flour, 1½ cups sugar, 4 tsp baking powder, 1 tsp baking soda and ½ tsp salt into large bowl.
- In separate bowl, whisk together 2 cups buttermilk, ½ cup melted butter and 1 large egg. Stir the buttermilk mixture into the flour mixture with a fork. Do NOT overmix.
- Fold in 2 cups blueberries until combine. Don't over stir, we don't want the blueberries to burst.
- With a spoon, scoop batter into prepared cups, filling them ¾ full.
- Use a pastry cutter or fork to make the crumb topping. Combine until butter is in small pieces. Spoon about 1 tsp blueberry jam, followed by 1 tablespoon of the streusel topping on top of each muffin batter.
- Bake for 5 minutes at 425℉ then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Storing Instructions: Muffins stay fresh covered at room temperature for 5 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
- If you are making regular size muffins you will be topping each muffin with 1 tsp strawberry jam and 1 tablespoons streusel topping. If you are make large bakery style muffins top with 2 tsp strawberry jam and 1-½ tablespoons of streusel topping.
- If you are using frozen strawberries, no problem. Just make sure they are small chunks as bigger pieces tend to get mushy.
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