Description
Indulge in the delightful aroma of freshly baked Quick Strawberry Muffins with Crumble Topping, perfect for lazy weekend mornings or any occasion that calls for a sweet treat. These muffins feature juicy strawberries and a crunchy crumble topping that creates a harmonious balance of flavors and textures. With just 15 minutes of prep time, this small-batch recipe yields four servings, making it ideal for families or when you want to enjoy a delicious snack without leftovers. Plus, they’re easily customizable—swap in your favorite fruits or add nuts for an extra twist!
Ingredients
Scale
- 5/8 cup butter (unsalted)
- 7/8 cup sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 2 tsp baking powder
- 3/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 cups strawberries (finely chopped)
- 1/4 cup butter (melted and cooled to room temperature)
- 1/2 cup brown sugar
- 1/3 cup sugar
- 1 tsp cinnamon
- 3/4 cup flour
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 375°F (190°C) and line muffin tin with parchment paper.
- In a large bowl, cream together butter, sugar, and vanilla. Beat in eggs one at a time.
- In another bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients along with milk until just combined.
- Fold in strawberries gently to maintain their shape.
- For the crumble topping, mix melted butter, brown sugar, regular sugar, cinnamon, flour, and nutmeg until crumbly.
- Fill muffin cups three-quarters full with batter and sprinkle with crumble topping.
- Bake for about 15 minutes until golden brown. Cool slightly before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 263
- Sugar: 20g
- Sodium: 161mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg