Strawberry Muffins

Strawberry Muffin with crumb topping with a bite taken from it.

Treat yourself to the irresistible flavors of these fresh Strawberry Muffins with a delicious crumb topping! Made with juicy, fresh strawberries and topped with a buttery, sweet crumbly topping, these muffins are the perfect balance of fruity and indulgent. Elevate your breakfast or snack time with this delightful recipe bursting with summer vibes.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 24

Total Time 39

Servings muffins

Calories 269kcal

Author Deborah Harroun

Ingredients

Crumb Topping:

1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup unsalted butter cut into cubes
1/8 teaspoon salt

Muffins:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter melted
1 cup sugar
1 cup plain Greek yogurt
2 eggs
1 1/2 teaspoons vanilla extract
2 cups diced strawberries about 10 oz

Instructions

Preheat the oven to 425ºF. Line 14 muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
In a small bowl, combine the flour, brown sugar, butter, and salt. Use a pastry blender or a fork to cut the butter into the flour and sugar until you have coarse crumbs. Set aside.
In a large bowl, combine the flour, baking powder, and salt. Whisk to combine.
In another bowl, whisk together the butter and the sugar. Whisk in the yogurt and the eggs.
Pour the wet ingredients into the dry ingredients and mix just until mostly combined. Add the diced strawberries and fold until combined.
Divide the batter evenly between the 14 prepared muffin cups. (They will be mostly full!) Sprinkle the crumb topping evenly over the tops of the muffins.
Place the muffin trays in the oven and turn the temperature down to 350ºF. Bake 22-24 minutes, or until golden brown and a tester inserted in the center of one of the muffins comes out clean.
Let cool slightly before serving.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition