Strawberries and Cream Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/20
Strawberry Muffins With Crumb Topping

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 22 mins
Total: 52 mins
Servings: 12 servings
Nutrition Facts (per serving)
306 Calories
18g Fat
34g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 306
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 48%
Cholesterol 113mg 38%
Sodium 376mg 16%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Protein 5g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strawberries and cream are combined to make these delicious streusel-topped strawberry muffins. Use light cream or half-and-half in these wonderful moist muffins. Great for breakfast or a snack at any time of the day.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 6 tablespoons butter (melted)
  • 2/3 cup half-and-half (or light cream)
  • 1 1/2 cups fresh strawberries (cleaned, hulled, chopped)
  • For the Topping:
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons butter (softened)
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.

  3. In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.

  4. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.

  5. Add to the dry ingredients along with the melted butter and stir just until combined.

  6. Fold in the strawberries. Fill muffin cups about 2/3 full.

  7. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.

  8. Sprinkle the top of each muffin with a generous amount of crumb topping.

  9. Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.

  10. Serve and enjoy!

Tips

Tips for Great Muffins

  • Preheat the oven and put the muffins in to bake as soon as you have the muffin cups filled.
  • Mix muffin batter just until ingredients are moistened.
  • Don't fill the muffin cups more than 3/4 full.
  • Use a toothpick to test muffins for doneness. The toothpick will come out clean when the muffins are done.
  • Fruity muffins might be more prone to sticking in places. Run a knife or small metal spatula around the sides of each muffin to loosen.
  • Cool muffins completely on a rack.
  • To reheat, wrap muffins in foil and put in a preheated 325° oven for about 10 minutes.