Quick Strawberry Muffins with Crumble Topping
Quick Strawberry Muffins with Crumble Topping are a delightful way to start your day. These muffins, bursting with fresh strawberry flavor and topped with a sweet crumble, come together in just 30 minutes, making them perfect for busy mornings or cozy afternoon snacks. Their small batch size means you can enjoy them without the worry of leftovers, while the versatility of the recipe allows for seasonal fruit substitutions. Whether you’re hosting brunch or treating yourself, these muffins will impress everyone with their taste and texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes 4 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 5/8 cup unsalted butter
- 7/8 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 3/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup milk
- 2 cups finely chopped strawberries
- 1/4 cup melted butter (for crumble topping)
- 1/2 cup brown sugar
- 1/3 cup sugar (for crumble topping)
- 1 tsp cinnamon
- 3/4 cup flour (for crumble topping)
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, cream together the butter and sugar until fluffy. Beat in eggs one at a time and add vanilla.
- In another bowl, whisk flour, baking powder, and salt. Gradually mix into the wet ingredients alternately with milk until just combined. Fold in strawberries gently.
- For the crumble topping, combine melted butter, brown sugar, sugar, cinnamon, flour, and nutmeg until crumbly.
- Fill muffin tins two-thirds full with batter and top with crumble mixture.
- Bake for 15 minutes or until golden brown; a toothpick inserted should come out clean.
- Cool for five minutes before transferring muffins to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg