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.
Equipment
- Muffin pan
- Tulip cupcake liners
- Whisk
- Silicone spatula
- Large mixing bowl
- Scale
- Large ice cream scoop
Ingredients
FOR CRUMBLE TOPPING
- 45 g salted butter cold (cubed)
- 45 g granulated sugar
- 30 g brown sugar
- 75 g all-purpose flour
FOR STRAWBERRY JAM
- 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)
FOR MUFFINS
- 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)
Preparation
FOR CRUMBLE TOPPING
-
In a medium mixing bowl, add all-purpose flour, granulated sugar, and brown sugar. Combine thoroughly with a whisk.
-
Next, add the salted butter to dry mixing bowl and crumble them together with your hands.Set aside and start on the muffins.
FOR STRAWBERRY JAM
-
In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice.
-
stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)
FOR MUFFINS
-
Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
-
In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
-
Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
-
Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
-
With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter
-
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.
-
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!
4.9 out of 5 stars (based on 23 reviews)
Lovely summer cupcakes
July 4, 2023
Review of Strawberry and Cream Muffins
Tastes amazing but there is so much topping
Really good!
July 4, 2023
Review of Strawberry and Cream Muffins
They were a bit sweet, but what did I expect?? I made these for 4th of July, fantastic 🍓!
Eu amei!
July 2, 2023
Review of Strawberry and Cream Muffins
I’m from Brazil and I loved this recipe. I’ve made several recipes like this, but this one was the best of all.
Amazing results
July 2, 2023
Review of Strawberry and Cream Muffins
Follow the recipe to the dot and you will get amazing and delicious muffins!! Make sure to always leave out one space between muffins in the tin to allow heat to reach every single one when baking ⭐️⭐️⭐️⭐️⭐️
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