Description
Soft and moist strawberry muffins with a hint of lemon, topped with a buttery crumble for a bakery-style finish.
Ingredients
For the Muffins:
- 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 lemon zest
- 1 1/2 cups fresh strawberries, diced
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1/2 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, mix butter, sugar, eggs, milk, sour cream, vanilla, and lemon zest.
- Combine wet and dry ingredients until just mixed.
- Fold in strawberries gently.
- Mix crumble ingredients and cut in butter until crumbly.
- Fill muffin cups 3/4 full and top with crumble.
- Bake 18–22 minutes until golden and set.
- Cool slightly before serving.
Notes
- Do not overmix batter for soft muffins.
- Use fresh strawberries for best flavor and texture.
- Let muffins cool slightly to set the crumb topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes