Strawberry Muffins
Soft, tender muffins full of strawberries and sugar crumb topping. Strawberry muffins are easy to mix up and perfect for brunch.
Servings: 12
Calories: 356kcal
Ingredients
For the muffins:
- 3/4 cup granulated sugar 150 grams
- 1/2 cup 2% milk 4 ounces
- 1/2 cup canola oil 4 ounces
- 1 large egg
- 1 teaspoon vanilla extract 5 grams
- 1 teaspoon almond extract 5 grams
- 2 cups all-purpose flour 260 grams
- 1 teaspoon baking powder 3 grams
- 1/2 teaspoon baking soda 2 grams
- 1/2 teaspoon salt 3 grams
- 2 cups finely diced fresh strawberries 315 grams
For the crumble:
- 1/2 cup granulated sugar 100 grams
- 1/2 cup all-purpose flour 65 grams
- 3 tablespoons salted butter softened
For the glaze:
- 1 cup powdered sugar 130 grams
- 1 tablespoon salted butter melted
- 1/4 teaspoon almond extract
- 3 tablespoons finely diced strawberries
- 1-2 tablespoons heavy cream optional, if needed
Instructions
- Preheat the oven to 425ºF. Spray a 12-cup muffin pan with Baker's Joy baking spray (choose a baking spray with flour for best results).
- In a large bowl, whisk together the sugar, milk, oil, egg, vanilla and almond extract. 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup canola oil, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a separate medium bowl, combine the flour, baking powder, baking soda and salt. 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Add the flour mixture to the wet ingredients and stir until just combined. Do not overmix.
- Fold the strawberries gently into the batter. 2 cups finely diced fresh strawberries
- Use an ice-cream scoop to spoon the batter into the 12 muffin cups, dividing the batter evenly.
- Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don’t overmix this. It’s ok if it is a little floury. This mixture will be crumbly. 1/2 cup granulated sugar, 1/2 cup all-purpose flour, 3 tablespoons salted butter
- Divide the crumbs between the 12 muffins, sprinkling the crumbs on top of the batter.
- Bake at 425ºF for 5 minutes, then lower the oven temperature (without opening the oven) to 350ºF and bake for an additional 16-18 minutes. A toothpick inserted in the center of the muffin should come out clean.
- Allow the muffins to cool for about 3 minutes in the pan, then remove the muffins and place them on a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, melted butter, extract and strawberries. Add in the heavy cream only if needed to make the glaze drizzle. Drizzle the glaze over the muffins. 1 cup powdered sugar, 1 tablespoon salted butter, 1/4 teaspoon almond extract, 3 tablespoons finely diced strawberries, 1-2 tablespoons heavy cream
- Store at room temperature in an airtight container for up to 24 hours, then refrigerate for up to 3 more days.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 12 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 356kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 185mg | Potassium: 127mg | Fiber: 1g | Sugar: 33g | Vitamin A: 171IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg