Strawberry Muffins With Crumb Topping

strawberry-muffin
Photo by Levi Brown
Strawberry Muffins With Crumb Topping 3.3 3 5 1
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  • Makes 12
  • Hands-On Time
  • Total Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 374 calories
    • Fat 17 g
    • Sat Fat 9 g
    • Cholesterol 74 mg
    • Sodium 359 mg
    • Protein 6 g
    • Carbohydrate 52 g
    • Sugar 27 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 83 mg

Make the crumb topping: Combine the flour, brown sugar, cinnamon, butter, and salt in a small bowl. Chill until firm, at least 30 minutes.

Roast the strawberries: Heat oven to 375° F. Toss the strawberries and granulated sugar on a rimmed baking sheet. Roast, tossing once, until very soft and broken down, 20 to 25 minutes. Let cool.

Make the muffins: Butter and flour a standard 12-cup muffin tin. Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, flaxseed meal, baking powder, cinnamon, salt, and baking soda in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the roasted strawberries.

Ingredients

  1. Check For the crumb topping:
  2. Check 1/3 cup all-purpose flour
  3. Check 1/4 cup light brown sugar
  4. Check 1/4 teaspoon ground cinnamon
  5. Check 2 tablespoons unsalted butter
  6. Check pinch fine salt
  7. Check For the roasted strawberries:
  8. Check 1 1/2 quarts strawberries, hulled and quartered
  9. Check 1 tablespoon granulated sugar
  10. Check For the muffins:
  11. Check 12 tablespoons (1 1/2 sticks) unsalted butter, melted, plus more (at room temperature) for the pan
  12. Check 1 1/2 cups all-purpose flour, spooned and leveled, plus more for the pan
  13. Check 1 cup whole-wheat flour, spooned and leveled
  14. Check 1 cup granulated sugar
  15. Check 1/4 cup flaxseed meal
  16. Check 1 tablespoon baking powder
  17. Check 2 teaspoons ground cinnamon
  18. Check 1 teaspoon fine salt
  19. Check 1/4 teaspoon baking soda
  20. Check 1 cup whole milk
  21. Check 2 large eggs
  22. Check 1 teaspoon pure vanilla extract

Directions

  1. Make the crumb topping: Combine the flour, brown sugar, cinnamon, butter, and salt in a small bowl. Chill until firm, at least 30 minutes.
  2. Roast the strawberries: Heat oven to 375° F. Toss the strawberries and granulated sugar on a rimmed baking sheet. Roast, tossing once, until very soft and broken down, 20 to 25 minutes. Let cool.
  3. Make the muffins: Butter and flour a standard 12-cup muffin tin. Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, flaxseed meal, baking powder, cinnamon, salt, and baking soda in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the roasted strawberries.
  4. Divide the batter between the prepared muffin cups. Top with the chilled crumb topping.
  5. Bake, rotating once, until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

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