It must have been weeks since I last spotted a decent punnet of fresh strawberries in the supermarkets, the price being often blown out of proportion for a mere 250g of these imported berries. I have yet to come across a local variety that tastes sweet enough to be eaten on its own, so usually, they find their way into my baked goodies where their relative tartness can be overlooked. Though I initially bought these berries to be enjoyed with a tub of mascarpone cream, I found myself being drawn to these fine-looking Strawberry Crumb Muffins from Baker by Nature. Do not go by the long ingredients list – other than the strawberries, you will probably have everything you need in your kitchen for the delicious muffin batter, the buttery crumb topping, and the sticky glaze.

STRAWBERRY CRUMB MUFFINS

Ingredients:

For the Crumb Topping

1/2 cup granulated sugar

3/4 cup all-purpose flour

1/4 teaspoon ground cinnamon

6 tablespoons unsalted butter, chilled

For the Strawberry Muffins

3 cups plus 2 tablespoons all-purpose flour

3 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

3/4 teaspoon kitchen salt

6 tablespoons butter, room temperature

1 1/4 cups white granulated sugar

1 large egg plus 2 large egg yolks

1 1/2 teaspoons pure vanilla extract

1 cup whole milk, room temperature

1 1/2 cups strawberries, chopped

For the Vanilla Glaze

1 cup confectioners’ sugar

1/2 teaspoon vanilla extract

2 tablespoons heavy cream

Method:

  • For the crumb topping, combine the granulated sugar, flour, cinnamon, and butter in a large bowl.
  • Using forks or a pastry cutter, combine until mixture is very crumbly and resembles a coarse meal.

  • The crumbs should be about pea-sized. Place crumb mixture in the fridge or freezer until needed.
  • Preheat oven to 400 degrees F. Butter and line a 12 cup muffin tin with paper liners and set aside.

  • In a large bowl, sift together 3 cups all purpose flour, baking powder, nutmeg, cinnamon, and salt.
  • Using an electric mixer, combine butter and sugar and beat on medium speed till light and fluffy.

  • Beat for about 3 minutes. Add egg, egg yolks, and vanilla and continue beating till well combined.
  • Reduce the speed to low; alternate adding flour mixture and milk, beginning and ending with flour.

  • Be sure not to over mix. Place strawberries and remaining flour in a bowl; toss to coat completely.
  • Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries.

  • Divide batter evenly among prepared pans. Top each cup with 2 tablespoons of crumb topping.
  • Bake for 20-22 minutes until tops are golden brown and a toothpick in middle comes out clean.

  • For the vanilla glaze, combine confectioners’ sugar, vanilla, and cream and whisk till it is smooth.
  • Add more cream to reach desired consistency and drizzle over the muffins right before serving.

Strawberry Crumb Muffins