Description
Delicious strawberry crumble muffins with a crunchy topping, perfect for breakfast or brunch.
Ingredients
Scale
- ½ cup (113 g) cold unsalted butter, cubed
- ½ cup (100 g) sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 cups fresh strawberries, diced
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 400°F. Line a muffin tin with liners and set aside.
- Step 2: In a large bowl, combine cold cubed butter, sugar, flour, baking powder, and salt. Use a fork to toss the ingredients and then break down the butter until the mixture is crumbly. Take care not to over-mix.
- Step 3: In a medium bowl, whisk together the buttermilk and room temperature eggs until smooth.
- Step 4: Pour the buttermilk and egg mixture into the dry ingredients. Stir gently and only until just combined to avoid over-mixing, which can cause dense muffins.
- Step 5: Using a spatula, carefully fold the diced strawberries into the batter, keeping the fruit pieces intact to maintain bursts of flavor.
- Step 6: Spoon the batter into the muffin cups, filling them almost to the top for a nicely domed shape.
- Step 7: In a separate bowl, whisk together flour, brown sugar, and salt. Drizzle in the melted butter and mix until the topping becomes crumbly.
- Step 8: Sprinkle about 1 tablespoon of the crumble topping evenly over each muffin. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with crumbs but no wet batter. If the topping begins to darken too much, loosely cover muffins with foil during the last 5 minutes of baking.
- Step 9: Remove muffins from the oven and let cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they maintain moisture and avoid sogginess.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to restore texture.
- Freezing: Wrap each muffin individually in plastic wrap or aluminum foil. Place in a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Use cold unsalted butter in the dry ingredients to create light, fluffy muffin texture by trapping air during mixing.
- Avoid over-mixing after adding wet ingredients; stir just until ingredients combine to prevent dense muffins.
- Pat strawberries dry with paper towels if they are very juicy to maintain batter consistency.
- If muffins overflow during baking, fill cups only two-thirds full before adding the crumble topping.
- Confirm that baking powder is fresh and measured precisely (1 tablespoon) for effective rising.
- Leave muffins in the baking tin for 5 minutes after baking before transferring to a wire rack to help lock in moisture.
- A golden brown top and toothpick test with crumbs indicate doneness.
Nutrition
- Serving Size: 1 muffin
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided