Description
Delicious strawberry muffins topped with a crunchy lemon crumble.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest
- 1 1/2 cups fresh strawberries, hulled and diced
- 1/2 cup all-purpose flour (for crumble topping)
- 1/3 cup light brown sugar, packed
- 1/4 cup unsalted butter, cold and cubed (for crumble topping)
- 1/4 teaspoon salt (for crumble topping)
- 1/2 teaspoon finely grated lemon zest (for crumble topping)
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking thoroughly after each addition.
- Stir in milk, sour cream or yogurt, vanilla extract, and lemon zest until smooth.
- Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
- Fold diced strawberries into batter with a gentle hand.
- Divide batter evenly among prepared muffin cups, filling each approximately 3/4 full.
- In a small bowl, combine flour, brown sugar, salt, and lemon zest for the crumble topping. Add cold butter pieces and mix with a fork or fingertips until the mixture resembles coarse breadcrumbs.
- Sprinkle crumble mixture evenly over batter in each muffin cup.
- Bake for 22 to 25 minutes until tops are golden brown and a toothpick inserted into the center emerges clean.
- Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack for complete cooling.
Notes
- Ensure that the butter is cooled before mixing to avoid cooking the eggs.
- Do not overmix the batter to keep the muffins light and fluffy.
- Fresh strawberries can be substituted with frozen strawberries, but reduce the quantity slightly.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg