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.
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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
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In a medium pot, on medium heat, add strawberry, granulated sugar, and lemon juice.
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stir continuously until well mixed and thickened, remove from heat. (you can use a wood spatula to mash the strawberry)
FOR MUFFINS
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Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
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In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
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Gradually add melted salted butter and granulated sugar to the milk/egg mix until combined.
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Add all-purpose flour, baking powder, and baking soda. Using a spatula to fold until combined.
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With a spatula, gently fold in the diced strawberries and white chocolate, being careful not to over mix the batter
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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.
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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)
Super Good
July 2, 2023
Review of Strawberry and Cream Muffins
I had to use gluten free flour for this recipe, and it still turned out soooo good. Would recommend. Probably the best homemade GF muffins I’ve made. Quick and easy too.
