Strawberries and Cream Muffins

Strawberry Muffins With Crumb Topping
Strawberries and Cream Muffins. Diana Rattray
  • 52 mins
  • Prep: 30 mins,
  • Cook: 22 mins
  • Yield: 12 servings
Ratings (17)

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 any time of the day.

What You'll Need

  • 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

How to Make It

1. Spray muffin pan with baking spray or nonstick cooking spray. Heat the oven to 375°.

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

3. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half. Add to the dry ingredients along with the melted butter and stir just until combined. Fold in the strawberries. Fill muffin cups about 2/3 full.

4. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly. Sprinkle the top of each muffin with a generous amount of crumb topping.

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

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.

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Nutritional Guidelines (per serving)
Calories 306
Total Fat 18 g
Saturated Fat 10 g
Unsaturated Fat 6 g
Cholesterol 113 mg
Sodium 376 mg
Carbohydrates 34 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)