Description
Deliciously tender muffins bursting with fresh strawberries and topped with a crunchy crumb mixture.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 6 Tbsp sour cream
- 1 1/2 tsp vanilla extract
- 1 1/2 cups strawberries, chopped
- 6 Tbsp butter, melted
- 1/2 cup brown sugar (for crumb topping)
- 2/3 cup all-purpose flour (for crumb topping)
- 1/2 cup powdered sugar (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- 1 Tbsp milk (for glaze)
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin tin with liners.
- Mix the dry ingredients in a large bowl: 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt.
- Create a well in the center and pour in the 1/2 cup buttermilk, 1/2 cup vegetable oil, and 2 eggs. Stir gently until just combined.
- Fold in the 6 Tbsp sour cream and 1 1/2 tsp vanilla extract until just mixed.
- Incorporate the 1 1/2 cups chopped strawberries into the batter gently.
- Spoon the batter into muffin tins, filling each about two-thirds full.
- Prepare the crumb topping by mixing 6 Tbsp melted butter, 1/2 cup brown sugar, and 2/3 cup all-purpose flour until crumbly.
- Sprinkle the crumb mixture generously over muffin batter.
- Bake for 16-18 minutes or until golden brown and a toothpick comes out clean.
- Prepare the glaze by whisking together 1/2 cup powdered sugar, 1/4 tsp vanilla, and 1 Tbsp milk until smooth.
- Drizzle the glaze over the muffins after cooling for a few minutes.
Notes
For best results, ensure eggs and dairy are at room temperature before mixing.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg