Description
Delicious Double Strawberry Muffins topped with a sweet crumble and strawberry syrup.
Ingredients
Scale
- Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
Instructions
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes.
- Continue to simmer until the syrup thickens slightly. Set aside to cool.
- Preheat the oven to 425°F and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries.
- In a small bowl, mix the crumble topping ingredients (flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter).
- Fill each muffin cup almost full with batter. Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Bake for 10 minutes, then reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure strawberries are diced small for even distribution in the muffins.
- Do not overmix the batter to keep muffins light and fluffy.
- Store leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg