why make this recipe
Strawberry Muffins Crumble Lemon are a delightful treat perfect for breakfast or a snack. The fresh strawberries combined with a hint of lemon create a sweet and refreshing flavor. The crumble topping adds a crunchy texture that perfectly complements the soft muffins. Making these muffins is easy and they are sure to impress your family and friends.
how to make Strawberry Muffins Crumble Lemon
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup sour cream or plain yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated lemon zest
- 1 1/2 cups fresh strawberries, hulled and diced
- 1/2 cup all-purpose flour (for crumble topping)
- 1/3 cup light brown sugar, packed
- 1/4 cup unsalted butter, cold and cubed (for crumble topping)
- 1/4 teaspoon salt (for crumble topping)
- 1/2 teaspoon finely grated lemon zest (for crumble topping)
Directions:
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
- In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the melted butter and 3/4 cup of sugar until combined. Add the eggs one at a time, whisking thoroughly after each addition.
- Stir in the milk, sour cream or yogurt, vanilla extract, and lemon zest until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in the diced strawberries with a gentle hand.
- Divide the batter evenly among the prepared muffin cups, filling each approximately 3/4 full.
- In a small bowl, combine 1/2 cup of flour, brown sugar, salt, and lemon zest for the crumble topping. Add the cold butter pieces and mix with a fork or your fingertips until the mixture resembles coarse breadcrumbs.
- Sprinkle the crumble mixture evenly over the batter in each muffin cup.
- Bake for 22 to 25 minutes until the tops are golden brown and a toothpick inserted into the center emerges clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
how to serve Strawberry Muffins Crumble Lemon
These muffins are delicious served warm or at room temperature. You can enjoy them as they are or spread a little butter or cream cheese on top for extra flavor. They also pair well with a cup of tea or coffee.
how to store Strawberry Muffins Crumble Lemon
To keep your muffins fresh, store them in an airtight container at room temperature. They will stay good for about 2-3 days. If you want to keep them longer, you can freeze the muffins. Just place them in a freezer bag, and they will stay good for up to 3 months. Thaw them at room temperature or heat them in the microwave when ready to eat.
tips to make Strawberry Muffins Crumble Lemon
- Make sure not to overmix the batter, as this can make the muffins tough.
- For extra strawberry flavor, you can add a few whole strawberries on top of the batter before baking.
- Try using different fruits like blueberries or raspberries if you want to change things up.
variation
You can customize your muffins by adding nuts, such as chopped walnuts or pecans, for additional crunch. You can also substitute lemon zest with orange zest for a different citrus flavor.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before adding to the batter.
Can I make these muffins gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
How can I make these muffins healthier?
You can substitute half of the butter with applesauce or use whole wheat flour instead of all-purpose flour for a healthier option.
