Strawberry Crumble Muffins, Bakery style!
These large, light and fluffy strawberry cream muffins are so delicious and airy, while bursting with strawberry and cream cheese flavor. They have big beautiful rounded muffin tops are are perfect for your afternoon coffee or tea.
Ingredients
Strawberry cream cheese muffins:
- 3 cups 375g all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup 5 Tablespoons; 80g unsalted butter
- 1/3 cup 80ml honey
- 1 cup 200g granulated sugar
- 2 large eggs at room temperature
- 1/3 cup 80g cream cheese
- 1 cup 240ml milk, at room temperature
- 1 and 1/2 cups 170g fresh or frozen strawberries (do not thaw)
Crumble topping:
- 1/2 cup 113 grams butter, unsalted, melted
- 1/2 cup 100 grams granulated sugar
- 1/2 cup cup 100 grams light brown sugar
- 1 1/2 cups 188 grams all-purpose flour
- 1/2 teaspoon salt, optional
Instructions
Muffins:
- Preheat oven to 400°F (204°C)
- Line muffin tin with with muffin liners, or grease generously. Set aside.
Whisk the flour, baking powder, baking soda and salt together in a large bowl. Set aside.- In a seperate bowl, whisk the melted butter, honey, sugar, and eggs together until combined. Then whisk in the cream cheese, and milk.
- Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the strawberries.
- Divide batter between each prepared muffin cup, filling almost all the way to the top, setting aside just enough room for crumble on top. Set aside and make crumble topping.
- In a large, microwave-safe bowl, melt the butter, for about 1 minute on high power.Add the sugar into the melted butter and whisk to combine. Add the flour, optional salt, and stir to combine, gently. You want mixture to be crumbly, not formed into a dough. Add crumble to the tops of your muffin batter.
- Bake at 400°F for 15-18 minutes, or until the crumble tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. If not, continue baking for an additional 4-5 minutes and test again.
Notes
Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
The crumble is optional, the muffin recipe works perfectly without the topping.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 33mg | Fiber: 1g | Sugar: 1g