Strawberry Crumb Muffins
These muffins are soft, buttery, and bursting with fresh strawberry flavor! Topped with a sweet, crumbly streusel, they’re the perfect balance of moist and crunchy. Great for breakfast, brunch, or a sweet snack! Makes: 12 muffins
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 1 tsp lemon juice
- 1½ cup strawberries tossed in ¼ cup flour
- ¼ cup strawberry jam
Crumb Topping
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 2 tbsp butter softened
Instructions
- Preheat oven to 425F. Line a muffin pan with cupcake liners. In the video I did every other slot, but it turns out the same so you can just bake them all at once.
- In a large bowl, whisk together the oil, sugar, eggs, milk, and lemon juice until combined. Sift in the flour, baking powder, baking soda, and salt. Stir to combine but be careful not to overmix! Fold in floured strawberries; set batter aside.
- To make the crumb topping: Combine sugar, flour, and butter in a small bowl, until a coarse crumb forms.
- Spoon batter into the prepared muffin cups, filling right to the top. Add a little bit of the strawberry jam on top and then sprinkle with crumb topping.
- Bake for 5 minutes, then reduce temp to 350F and bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Enjoy warm!