Strawberries and Cream Muffins

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 01/13/20
Strawberry Muffins With Crumb Topping

The Spruce / Diana Rattray

Prep: 30 mins
Cook: 22 mins
Total: 52 mins
Servings: 12 servings

Strawberries and cream are combined to make these delicious streusel-topped strawberry muffins. Use light cream or half-and-half in these wonderful moist muffins. Great for breakfast or a snack at any time of the day.

Cook Mode (Keep screen awake)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 6 tablespoons butter (melted)
  • 2/3 cup half-and-half (or light cream)
  • 1 1/2 cups fresh strawberries (cleaned, hulled, chopped)
  • For the Topping:
  • 1/3 cup all-purpose flour
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons butter (softened)
  • Pinch of salt
  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Gather the ingredients.

  2. Spray muffin pan with baking spray or nonstick cooking spray. Preheat the oven to 375 F.

  3. In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.

  4. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half.

  5. Add to the dry ingredients along with the melted butter and stir just until combined.

  6. Fold in the strawberries. Fill muffin cups about 2/3 full.

  7. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly.

  8. Sprinkle the top of each muffin with a generous amount of crumb topping.

  9. Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.

  10. Serve and enjoy!

Tips

Tips for Great Muffins

  • Preheat the oven and put the muffins in to bake as soon as you have the muffin cups filled.
  • Mix muffin batter just until ingredients are moistened.
  • Don't fill the muffin cups more than 3/4 full.
  • Use a toothpick to test muffins for doneness. The toothpick will come out clean when the muffins are done.
  • Fruity muffins might be more prone to sticking in places. Run a knife or small metal spatula around the sides of each muffin to loosen.
  • Cool muffins completely on a rack.
  • To reheat, wrap muffins in foil and put in a preheated 325° oven for about 10 minutes.
Nutrition Facts (per serving)
306 Calories
18g Fat
34g Carbs
5g Protein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 306
% Daily Value*
Total Fat 18g 23%
Saturated Fat 10g 48%
Cholesterol 113mg 38%
Sodium 376mg 16%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 7%
Protein 5g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)