Name: Delicious Strawberry Muffins
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: ¼ cup (30 g) all-purpose flour (for crumble topping); 3 tablespoons (38 g) granulated sugar (for crumble topping); 1½ tablespoons (28 g) unsalted butter, melted (for crumble topping); 2 cups (240 g) all-purpose flour (for muffins); 2½ teaspoons baking powder (for muffins); ¼ teaspoon salt (for muffins); 4 tablespoons (57 g) unsalted butter, melted (for muffins); ¼ cup (60 ml) oil (for muffins); 1 cup (200 g) granulated sugar (for muffins); 2 large eggs, room temperature (for muffins); ½ cup (120 ml) buttermilk, room temperature (for muffins); 2 teaspoons (10 ml) vanilla extract (for muffins); 2 cups diced or sliced fresh strawberries tossed in 2 teaspoons flour (for muffins)

Description

These strawberry muffins are light, fluffy, and filled with fresh strawberries, perfect for breakfast or snacks.

Ingredients

Scale

¼ cup (30 g) all-purpose flour (for crumble topping)
3 tablespoons (38 g) granulated sugar (for crumble topping)
1½ tablespoons (28 g) unsalted butter, melted (for crumble topping)
2 cups (240 g) all-purpose flour (for muffins)
2½ teaspoons baking powder (for muffins)
¼ teaspoon salt (for muffins)
4 tablespoons (57 g) unsalted butter, melted (for muffins)
¼ cup (60 ml) oil (for muffins)
1 cup (200 g) granulated sugar (for muffins)
2 large eggs, room temperature (for muffins)
½ cup (120 ml) buttermilk, room temperature (for muffins)
2 teaspoons (10 ml) vanilla extract (for muffins)
2 cups diced or sliced fresh strawberries tossed in 2 teaspoons flour (for muffins)

Instructions

Begin by making the crumb topping in a medium mixing bowl, whisk together the ¼ cup of all-purpose flour and 3 tablespoons of sugar until combined. Pour in the melted butter and mix until it forms a crumbly texture. Set in the refrigerator to firm up.
In a separate mixing bowl, combine the 2 cups of all-purpose flour, baking powder, and salt. Whisk thoroughly. Set aside.
In a large mixing bowl, whisk together the melted 4 tablespoons of butter, ¼ cup of oil, and 1 cup of granulated sugar until smooth. Add the eggs, buttermilk, and vanilla extract. Whisk until well combined.
Gently stir the dry mixture into the wet ingredients with a rubber spatula until just incorporated. Carefully fold in the strawberries.
Portion the batter into cupcake liners, sprinkle the crumb topping over them, and bake at 425°F (205°C) for 8 minutes, then reduce to 375°F (190°C) and bake for another 9 to 11 minutes.
Allow to cool for 5 to 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

Store in an airtight container to maintain moisture; can be refrigerated for longer shelf life.

Prep Time: 15 minutes
Cook Time: 24 minutes
Category: Breakfast

Nutrition

Calories: 180 kcal per muffin
Sodium: 150 mg per muffin
Protein: 3 g per muffin