These Strawberry Muffins are full of fresh strawberries and are topped with a delicious crispy crumble topping. A perfect summertime snack.
I’m still enjoying the fruits of our labor from strawberry picking last week. I mentioned in this post that it had been at least 3 years since I took the kids strawberry picking and we all had a blast.
It went so well that I’m going to try and take them blueberry picking which starts in a few weeks. In the meantime, we just finished off the last of our strawberries and I’m already looking to buy more!
So what do you do with 8 pounds of strawberries?
Make EVERYTHING you can think of with strawberries obviously!
I made this no-bake strawberry pie twice (once for a party and once just for us), a strawberry quinoa salad, used them as toppings in this recipe, and of course, we ate our fair share of strawberries plain.
And I love that you can’t get any fresher than picking berries straight off the vine!
This was the first time I have made strawberry muffins and they turned out great. I was a bit surprised all of my kids enjoyed them since they get a little iffy when it comes to fresh (smashed) fruit inside muffins or bread.
Now time to start searching for blueberry recipes although my oldest son may eat them all before I get a chance to make anything with them. He seriously eats pints of them at a time!
What to do with Extra Strawberries
Besides making this recipe check out how I like to use extra strawberries:
- Make smoothies. Rinse, chop the greens off and chop the strawberries into small pieces. Place them in a sealed freezer bag and take them out when you’re ready to add to a smoothie. My favorite is frozen berries + vanilla yogurt + a touch of honey + lots of spinach + water.
- Add them to salads. As I mentioned above I enjoy adding fruit, like strawberries to lettuce salads. It adds just the right amount of sweetness. But you can also add them to non-lettuce salads like this Grilled Pork Tenderloin & Strawberry Orzo Salad.
- Make desserts that highlight strawberries. Summer is the perfect time to enjoy fruity desserts like the strawberry pie I mentioned above.
- Use strawberries as a topper on desserts. I love making this indulgent, but light-tasting festive poke cake around the fourth of July.
Strawberry Muffins with Crumble Topping
Ingredients
- 1/4 cup butter softened
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cups fresh strawberries diced
Crumble Topping
- 1/4 cup all purpose flour
- 1/4 cup white granulated sugar
- 1/4 cup brown sugar
- 1/4 cup cold butter
Instructions
- Preheat oven to 350°F Line muffin pan with liners or spray with non-stick cooking spray.
- In a mixing bowl, beat butter and sugar.
- Add egg and vanilla, beat well.
- In a separate bowl, combine flour, baking powder, and salt. Slowly add milk and flour mix, alternating between until incorporated into the butter mix.
- Beat until completely combined.
- Gently fold in strawberries.
- Add batter evenly to muffin pan, about 1/2 cup each.
- To make crumble, combine ingredients with a fork or pastry blender.
- Top batter with crumble.
- Bake muffins for 15-20 minutes.
This Fresh Strawberry Muffins with Crumble Topping post first appeared on Chocolate Slopes.
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