Strawberry Muffin Recipe
Loaded with fresh strawberries and finished with a crisp, buttery crumb topping, these muffins hit the sweet spot between hearty and indulgent. The white sugar crumb has a shortbread quality that complements the delicate berry flavor without overwhelming it. Mix them the night before and bake fresh in the morning. This recipe makes 12 standard muffin or 6 jumbo muffins.
Muffins
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Ingredients
Batter
- 10 oz all purpose flour (2 cups, see note)
- 4 oz granulated sugar (½ cup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 2 large eggs
- 6 oz buttermilk (¾ cup)
- 3 ½ oz vegetable oil (½ cup)
- 1 teaspoon vanilla
- 12 oz strawberries (cut into 1/2" chunks, about 2 cups)
Topping
- 2 ½ oz all purpose flour (½ cup)
- 2 oz granulated sugar (¼ cup)
- ⅛ teaspoon table salt
- 2 oz unsalted butter (at cool room temp)
Instructions
Make the batter
- Place 10 oz all purpose flour, 4 oz granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon table salt in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 2 large eggs, 6 oz buttermilk, 3 ½ oz vegetable oil and 1 teaspoon vanilla. Set aside ½ cup of the chopped strawberries. Toss the rest of the strawberries with the dry ingredients. Pour in the wet ingredients. Stir just until the flour is incorporated. Don't over mix.
- If you are baking the same day, preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. (Alternately, this recipe will make 6 jumbo muffins.)
Make the topping
- Combine 2 ½ oz all purpose flour, 2 oz granulated sugarand ⅛ teaspoon table saltin the bowl of a stand mixer or a large mixing bowl. Mix on low speed until completely combined. With the mixer running, add in 2 oz unsalted butter chunks and continue to mix until the topping looks like lumpy wet sand.
- Scoop the batter into the prepared muffin tins. Sprinkle the reserved strawberries over the muffins. Grab a handful of the topping and squeeze it together to form a large clump. Break the clump into smaller clumps over the strawberries. Continue sprinkling over the muffins until all the topping is used. At this point you can cover the pan and refrigerate overnight.
- If you refrigerated the muffins, take them out and leave at room temperature while the oven preheats. Bake until a muffin in the middle of pan springs back when lightly pressed or a toothpick inserted into the center comes out with a few moist crumbs, 15-20 minutes.
- Cool the muffins for 5-10 minutes before transferring to a baking rack to cool. Serve slightly warm or room temperature.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!