Strawberry Crumb Cake Muffins

Strawberry Crumb Cake Muffins

Back in July, me and the hubs took a little daycation to Becker Farms to sample some beer, wine, and do a little fruit picking out in the fields. I had always enjoyed apple picking here in my younger years on school field trips, so we thought why not give cherry and strawberry picking a try! Later in the week I made my absolute all time favorite muffin recipe with our freshly picked berries. Of course they taste even better when you put a little hard work into getting the ingredients farm fresh! Now that we’re heading into baking season, I thought I would share this wonderful recipe with you. I do SO much baking in the fall, especially muffins, these delicious little muffins in particular! This recipe is truly delightful and quickly became a family favorite. It’s essentially the perfect muffin, with a moist center, chunks of real fruit, and a crumb topping to adorn the top! I hope you enjoy them as much as we do!

A perfect juicy berry fresh out of the strawberry patch!

We managed to just catch the tail end of strawberry season here, but still found plenty of gorgeous berries and had no problem filling up a small bucket to take home! These were seriously some of the best strawberries I’ve had in my life. So sweet!


In a large bowl, cream together butter and sugar with a hand mixer.


Beat in eggs and vanilla.


Mix in salt, baking powder, and flour. Mix until well combined.


Gently fold in fresh strawberries! Yum!!! I love chunks of fresh fruit in my muffins. Doesn’t it make it seem like they’re healthier that way?


Lightly fold until they are completely mixed into the batter and evenly distributed.


Line a regular size muffin pan with cupcake liners. Fill liners 3/4 of the way to the top with batter.


Combine flour and sugars in a medium bowl. Cut in the butter with a fork. Or stop being so neat and just use your hands already!! That’s where I ended up!


Sprinkle the crumble topping on the muffins.

Bake in a 350 degree preheated oven for 18-20 minutes or until a toothpick comes out clean.

Perfection!!! Such a perfect little muffin top! So cute!! I could eat you right up!!

Strawberry Crumb Cake Muffins

September 23, 2017
: 12
: Easy

By:

Ingredients
  • Muffins:
  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1 1/2 cup fresh strawberries, diced
  • Crumble:
  • 1/4 cup cold butter, diced
  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/4 cup white sugar
Directions
  • Step 1 In a large bowl, cream together 1/4 cup butter and 3/4 cup white sugar.
  • Step 2 Beat in eggs and vanilla.
  • Step 3 Mix in salt, baking powder, and flour until well combined.
  • Step 4 Fold in fresh strawberries.
  • Step 5 Line a regular size muffin pan with cupcake liners. Fill 12 liners 3/4 of the way to the top with batter.
  • Step 6 Combine 1/2 cup flour, 1/4 cup brown sugar, and 1/4 cup white sugar in a medium bowl. Cut in 1/4 cup butter with a fork.
  • Step 7 Sprinkle the crumble topping on the muffins.
  • Step 8 Bake in a 350 degree preheated oven for 18-20 minutes or until a toothpick comes out clean. Enjoy!

Leave us your comments and love down below!


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