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Strawberry Coffee Cake Muffins

Delicious, comforting muffins that combine the crispy texture of a muffin with the moistness of cake, perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Muffin Ingredients
  • 1 cup fresh strawberries, chopped Feel free to substitute with blueberries or raspberries.
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened Can be substituted with halal-friendly margarine.
  • 2 large eggs
  • 1 cup milk Greek yogurt can be used for added moisture.
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup crumb topping (mix of flour, butter, sugar, and cinnamon)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with cupcake liners or lightly grease it.
  3. In a bowl, combine the flour, baking powder, and salt. Set aside.
Mixing
  1. Cream together the softened unsalted butter and sugar until light and fluffy.
  2. Beat in the eggs one at a time, then pour in the milk and vanilla extract, stirring until combined.
  3. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid over-mixing.
  4. Gently fold in the chopped strawberries.
Crumb Topping and Baking
  1. In a separate bowl, mix flour, butter, sugar, and cinnamon until crumbly.
  2. Spoon the batter into the prepared muffin tin, filling each cup two-thirds full, and sprinkle crumb topping on each.
  3. Bake for 20-25 minutes, or until a toothpick comes out clean.
Cooling and Serving
  1. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Thaw at room temperature or warm in the microwave for about 15 seconds before serving.