Strawberry Crumble Muffins
Big, fluffy muffins are filled with fresh sliced strawberries and topped with a buttery crumble topping. These Strawberry Crumble Muffins will make the perfect addition to your next brunch menu.
Servings: 12 muffins
Calories: 388kcal
Ingredients
Crumble Topping
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Muffins
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
- 1 ½ cups full-fat buttermilk
- 6 tablespoons unsalted butter melted
- 1 ½ cups fresh strawberries rinsed, hulled and sliced
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners, spray liners with cooking spray, and set aside.
- In a medium bowl, combine sugar, flour, cinnamon and melted butter. Mix with a fork until a crumbly texture forms. Set aside.
- In a large bowl, sift together flour and baking powder. Add cinnamon, nutmeg, and sugar and whisk to combine. Set aside.
- In another medium bowl, add egg, egg yolks, vanilla and buttermilk and whisk to combine all ingredients. Add melted butter and whisk to combine.
- Make a well in the center of flour mixture and pour liquid ingredients into well. Fold batter with a rubber spatula until there is no more dry flour visible in the batter. Gently fold in the strawberries.
- Fill each muffin cup almost all the full (a little over ¾) with muffin batter and then generously top each muffin with crumble topping. You may need to break up the crumble topping in between your fingers. These will be big muffins! I use a cookie scoop to fill muffin cups.
- Bake muffins at 400 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow muffins to cool in the pan for 10 minutes then remove them from the pan and transfer to a wire rack to cool completely.
- Serve muffins warm or room temperature. Enjoy!
Notes
Depending on the size of your muffin tin, you may end up with more than 12 muffins. I had just enough batter for 12 large muffins.
Nutrition
Serving: 1Muffin | Calories: 388kcal | Carbohydrates: 62.1g | Protein: 6.2g | Fat: 13.4g | Saturated Fat: 7.9g | Cholesterol: 80mg | Sodium: 121mg | Fiber: 1.5g | Sugar: 31.8g | Calcium: 54mg | Iron: 2mg