Strawberry season is here and in full force and I can’t seem to use them up fast enough! I wanted to mix things up and found the perfect way to use up those extra strawberries–BEHOLD: Strawberry Crumb Muffins. These muffins are fluffy, refreshing yet decadent and perfect for a weekend brunch or afternoon snack.
INGREDIENTS
Muffins
- 1/2 cup Butter or Margarine, softened
- 3/4 cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Flour
- 3/4 cup Heavy Cream
- 2 cups Strawberries, chopped
- 1 tsp Lemon Juice
Crumb Topping
- 3 tbsp butter or Margarine, melted
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- 1/2 tsp Cinnamon
- 1/2 cup Flour
INSTRUCTIONS
Preheat oven to 375 degrees.
Using a hand mixer, cream the butter and sugar together in a large mixing bowl.
Add in the eggs and mix to incorporate. Stir in the vanilla using a rubber spatula.
In a medium size mixing bowl, whisk together the baking powder, salt, and flour.
Starting with the flour mixture, alternate adding the flour and the cream to the butter/sugar mixture, incorporating with a rubber spatula.
Add the lemon juice to the strawberries, and fold in to the batter.
Add muffin cup liners to a muffin tin.
Pour the batter into the muffin tin, filling each cup to the top.
In a small bowl, combine the crumb topping ingredients into a delicious sand-like mixture.
Sprinkle the crumb over the muffin cups and be sure not to skimp!
Bake for 18 – 25 minutes, until a toothpick comes out clean.
mmmm these Strawberry Crumb Muffins will make your house smell AMAZING! Happy baking!!
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Strawberry Crumb Muffins
Ingredients
Muffins
- 1/2 cup Butter or Margarine Softened
- 3/4 cup White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 2 cups Flour
- 3/4 cup Heavy Cream
- 2 cups Strawberries chopped
- 1 tsp Lemon Juice
Crumb Topping
- 3 tbsp Butter or Margarine melted
- 1/3 cup Brown Sugar
- 1/3 cup White Sugar
- 1/2 tsp Cinnamon
- 1/2 cup Flour
Instructions
- Preheat oven to 375 degrees
- Using a hand mixer, cream the butter and sugar together in a large mixing bowl.
- Add in the eggs and mix to incorporate. Stir in the vanilla using a rubber spatula.
- In a medium size mixing bowl, whisk together the baking powder, salt, and flour.
- Starting with the flour mixture, alternate adding the flour and the cream to the butter/sugar mixture, incorporating with a rubber spatula.
- Add the lemon juice to the strawberries, and fold in to the batter.
- Add muffin cup liners to a muffin tin.
- Pour the batter into the muffin tin, filling each cup up to the top.
- In a small bowl, combine the crumb topping ingredients into a delicious sand like mixture.
- Sprinkle the crumb over the muffin cups. Don't skimp!
- Bake for 18 - 25 minutes, until a toothpick comes out clean.
