These Strawberry & Cream Muffins are a delightful treat that's perfect for any time of day. With fresh strawberries and a sweet crumb topping, they're as delicious as they are easy to make. The simple cream glaze adds just the right touch of sweetness.
Whip up a batch and enjoy these tasty muffins with your morning coffee or as an afternoon snack. We hope you have as much fun making these as we do!
Ingredients
- 78 g (⅔ cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 33 g (⅛ cup) light brown sugar, tightly packed
- ¼ tsp vanilla extract
- ⅛ tsp salt
- 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
- ¼ tsp salt
- 120 ml (½ cup) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 113 g (½ cup) salted butter, melted and cooled
- 200 g (1 cup) granulated sugar
- 180 g (about 1 cup) fresh strawberries, hulled and chopped, tossed with 2 tsp flour
- 128 g (¾ cup) white chocolate chips
- Topping: 60 g (about ⅓ cup) fresh strawberries, hulled and chopped
- Topping: 85 g (about ⅓ cup) strawberry jam
- 95 g (¾ cup) confectioners’ sugar, sifted
- 15 ml (1 Tbsp) cream or whole milk, plus more as needed
- Pinch of salt (less than ⅛ tsp)
Streusel Crumb Topping
Strawberry Muffins
Cream Glaze
Instructions
Streusel Crumb Topping
In a medium bowl, whisk together flour, sugars, and salt.
In a small bowl, combine 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 oven to 400°F and line a 12-count muffin tin with paper liners. You may have enough batter for a couple more muffins.
Sift together all-purpose flour, cake flour, baking powder, and salt in a medium bowl. 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 until combined, about 1 minute.
Add the flour mixture in three parts, mixing with a spatula until just combined before each addition.
Gently fold in the 180 grams of strawberries and white chocolate chips. Be careful not to overmix.
Fill muffin liners with batter using a 3-Tbsp cookie scoop, about ⅔ full.
Evenly divide the 60 grams of strawberries on top of each muffin.
Spoon a scoop of jam on top of each muffin, then gently swirl with a small knife or toothpick.
Divide the crumble equally on top of each muffin.
Bake for 13-18 minutes or until edges begin to brown and a wooden skewer comes out clean with a few moist crumbs when inserted into the center of a muffin. Rotate the pan halfway through.
Allow muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Cream Glaze
Stir all ingredients together in a small bowl. For thicker glaze, add more confectioners’ sugar. For thinner glaze, add more cream 1 teaspoon at a time.
Drizzle over cooled muffins
Notes
- Servings: 12 muffins.
- Storage: Cover and store muffins at room temp for 1-2 days or in your fridge for up to 5 days.
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
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