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Strawberry and Cream Muffins

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
These delicious strawberry muffins are a perfect way to showcase the sweet, tangy flavor of fresh strawberries. Topped off with crunchy, buttery crumble which perfectly compliments the light and fluffy texture of the muffins.


  • Muffin pan
  • Tulip cupcake liners
  • Whisk
  • Silicone spatula
  • Large mixing bowl
  • Scale
  • Large ice cream scoop



  • 45 g salted butter cold (cubed)
  • 45 g granulated sugar
  • 30 g brown sugar
  • 75 g all-purpose flour


  • 42 g granulated sugar
  • 170 g fresh or frozen strawberry
  • 1 tbsp lemon juice
  • (optional – I added 1-2 drop of gel red food coloring)


  • 120 ml milk
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 113 g salted butter (melted)
  • 200 g granulated sugar
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 1/8 tsp baking soda
  • 170 g fresh strawberry (diced)
  • 85 g white chocolate (my favorites is Lindt White Chocolate Bar or Milkboy Swiss White Chocolate Bar)



  1. In a medium mixing bowl, add all-purpose flour, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
  2. Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.


  1. In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice.
  2. stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)


  1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
  2. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
  3. Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
  4. Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
  5. With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter
  6. Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full. Top each muffin with a heaping spoonful of strawberry jam and swirl.
  7. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!

Rated 4.9 out of 5
4.9 out of 5 stars (based on 23 reviews)
Very good9%

Staple in my baking routine now!!

Rated 5.0 out of 5
August 15, 2023

These literally look like the muffins you buy in a cafe, they are stunning!! I found this recipe to maybe have a few more elements than a regular muffin recipe but trust me, they are necessary and make the taste insane!! Genuinely tastes like a jam and cream scone, with the texture of a muffin!! Whilst it may have more elements than the usual muffin recipe with the jam & crumble, it’s actually very quite simple and didn’t taste all that long.. definitely a new fave!!!!


New family favorite!

Rated 5.0 out of 5
August 11, 2023

Saw the recipe pop up on my instagram and thought to give it a shot! My family loved them and has since asked me to make them again twice. I have a couple notes on the recipe since the first time making them, those being 1. the recipe calls for a bit too much topping, so I typically half it, 2. I use 125-150g sugar instead of 200g (purely preference), 3. I swapped fresh strawberries for frozen and coated them in a bit of flour (~1 tbsp), and 3. I only used ~60g white chocolate. Overall, fantastic recipe!!

Carina L


Rated 5.0 out of 5
August 10, 2023



best muffins i've ever made!

Rated 5.0 out of 5
August 10, 2023

these were so good! absolutely love the crumble topping. the muffins were so airy and soft, would def bake this again!



Rated 4.0 out of 5
July 4, 2023

Im from the US, and it was hard for me to measure using grams. So, it was time consuming, but overall the result was good! Definitely would make again.


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