Strawberry & Cream Muffins
Servings
12-14
Prep Time
25 minutes
Bake Time
18 minutes
These Strawberry and Cream Muffins are soft, moist, and filled with fresh strawberries and white chocolate. They’re topped with strawberry jam, a buttery crumble, and a sweet cream glaze—plus major bragging rights at brunch. We hope you have as much fun making them as we do!
Ingredients
-
80 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
-
33 g (⅛ cup) light brown sugar, packed
- ⅛ tsp salt
- ¼ tsp vanilla extract
- 46 g (3¼ Tbsp) salted butter, melted
- 120 g (1 cup) all-purpose flour
- 112 g (1 cup) cake flour
- 2 tsp baking powder
- ¼ tsp baking soda
-
¾ tsp salt
- 120 ml (½ cup) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
-
113 g (½ cup) unsalted butter, melted and cooled
- 200 g (1 cup) granulated sugar
-
180 g (about 1 cup) fresh strawberries, hulled and chopped (½” chunks)
-
6 g (2 tsp) all-purpose flour
-
135 g (¾ cup) white chocolate chips
-
100 g (about ½ cup) fresh strawberries, hulled and chopped (¼” chunks)
-
90 g (⅓ cup) strawberry jam
-
85 g (⅔ cup) confectioners’ sugar, sifted
-
13 ml (2½ tsp) cream or whole milk, plus more as needed
- Pinch of salt (less than ⅛ tsp)
Streusel Crumb Topping
Muffin Batter
Muffin Add-ins
Muffin Toppings
Cream Glaze
Instructions
Streusel Crumb Topping
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and salt.
In a small bowl, mix the melted butter and vanilla.
Add the butter mixture to the dry ingredients and stir with a fork until crumbly and resembling wet sand.
Cover and refrigerate until ready to use.
Strawberry Muffins
Preheat the oven to 425°F and position a rack in the middle. Line a 12-count muffin tin with paper liners (tulip liners preferred). You may need more for regular liners.
In a medium bowl, sift and whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar for about 1 minute.
Add the buttermilk, eggs, and vanilla, then whisk well until combined, about 1 minute.
Gently fold in the dry ingredients in two parts, gently mixing until just combined and no flour pockets remain.
Toss the 180 g chopped strawberries with 6 g (2 tsp) of flour to prevent sinking, then gently fold them and the white chocolate chips into the batter. Careful not to overmix.
Fill the muffin liners with batter, about ¾ full (use a 4-Tbsp scoop for tulip liners or a 3-Tbsp scoop for regular liners).
Evenly distribute the 100 g of strawberries over the tops.
Spoon a scoop of jam on top of each muffin and gently swirl with a knife or toothpick.
Sprinkle the crumble topping evenly over each muffin.
Bake at 425°F for 5 minutes.
Without opening the oven door, reduce the temperature to 350°F and continue baking for 13-18 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the crumble browns too quickly, cover loosely with foil.
Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Cream Glaze
Stir all glaze ingredients together in a small bowl. For a thicker glaze, add more confectioners’ sugar; for a thinner glaze, add more cream, 1 teaspoon at a time.
Drizzle over cooled muffins and serve at room temperature.
Did you make this? We’d love to hear how it turned out! Leave a review
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Notes
- Servings: Makes about 12-14 muffins, depending on liner size (12 with tulip liners, up to 14 with regular liners).
- Storage: Store muffins in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. For longer storage, freeze unglazed muffins in an airtight container for up to 3 months.
- Flavor: The muffins become more flavorful and moist after a few hours. It’s worth the wait if you resist!
- Strawberries: Fresh strawberries work best for this recipe—frozen strawberries (even thawed) will add extra moisture and can make the muffins gummy.
- Mixer: A hand or stand mixer with the paddle attachment can be used instead of a whisk. Mix the wet ingredients on medium-low, reduce to low when adding the flour, and fold in the strawberries and chocolate chips by hand.
- Oven Temperature: If your oven runs hot, reduce the temperature by 10°F. We use an oven thermometer to ensure accuracy and monitor the temp throughout the bake.
- Doneness: The edges and crumble should start to turn golden, and the internal temperature should be 200-205°F. Be mindful that white chocolate chips may look like unbaked batter.
- Denser Muffin: For a denser texture with less rise (like in our original recipe), bake at a constant 400°F for 14-18 minutes for the entire bake.
Happy baking! ❤️
Emma & Eric
@birchberryco For the full recipe 🍓Click RECIPES on our site Birchberryco.com (link in bio) then Strawberry & Cream Muffins! Let us know how it goes!! 🤍 #strawberrymuffins #strawberry #muffins #breakfast #brunch #chocolate #baking #asmr #bakingrecipe #dessert #aesthetic #cottagecore #baketok #bakingtiktok
♬ my love mine all mine sped up - ✰
