Strawberry Muffins With Crumble Topping

Short Description

Moist, fruity strawberry muffins studded with white chocolate and crowned with a buttery crumble. Baked golden and optionally drizzled with white chocolate—perfect for breakfast or snack time!

Why You’ll Love This Recipe

• Tender muffin base enriched with yogurt and melted butter
• Juicy fresh strawberries and chopped white chocolate throughout
• Crisp, buttery crumble topping for added texture
• Generously sized and visually appealing with an indulgent drizzle option

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Muffin Batter

• 120 g melted butter (½ cup + 1 Tbsp)
• 100 g granulated sugar (¼ cup + 3 Tbsp)
• 50 g light brown sugar (¼ cup packed)
• 1 large egg (room temperature)
• 120 g thick plain yogurt (½ cup)
• 1 tsp vanilla extract
• 250 g all-purpose flour (1 cup + ½ cup + 1 Tbsp)
• 2 tsp baking powder
• 105 g fresh strawberries, hulled and sliced (~½ cup)
• 65 g white chocolate, chopped (+ extra for drizzling)

Crumble Topping

• 90 g all-purpose flour (½ cup + 1 Tbsp)
• 35 g granulated sugar (2 Tbsp + 2 tsp)
• 20 g light brown sugar (1 Tbsp + 2 tsp)
• 55 g softened butter (¼ cup), cubed

Directions

1. Preheat oven to 220 °C (425 °F) and line a muffin tray with paper liners.
2. In a large bowl, whisk together melted butter, granulated sugar, and light brown sugar until smooth and no dry bits remain.
3. Add egg and vanilla; mix until combined. Stir in yogurt until the batter is smooth.
4. In another bowl, whisk together flour and baking powder. Add strawberries and chopped white chocolate; toss gently to coat.
5. Pour wet mixture into dry ingredients; fold gently until just combined—avoid overmixing.
6. For the crumble: combine flour, granulated and brown sugar in a bowl. Rub in cubed butter with fingers or a spoon until mixture forms coarse crumbs in varied sizes.
7. Scoop batter into liners, filling each about ¾ full. Top each with the crumble mixture.
8. Bake at 220 °C for 5 minutes, then reduce temperature to 180 °C (350 °F) and bake for another 25 minutes, until muffins are golden and a toothpick inserted into the center comes out clean.
9. Allow muffins to cool in the tray for 5 minutes, then transfer to a wire rack.
10. Once completely cool, melt extra white chocolate and drizzle over the tops if desired. Serve and enjoy!

Servings And Timing

• Yield: Approx. 12 standard muffins (depending on muffin tray size)
• Prep time: ~20 minutes (including batter and crumble)
• Bake time: ~30 minutes (5 min at high temp, 25 min at lower temp)
• Total time: ~50 minutes

Variations

• Use mixed berries (blueberries, raspberries) in place of strawberries.
• Swap white chocolate for chopped dark or milk chocolate.
• Add orange or lemon zest to batter for added citrus aroma.
• Substitute up to half the flour with whole wheat flour for a more rustic texture.

Storage/Reheating

• Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days.
• Freezing: Freeze un-drizzled muffins in a single layer in a sealed bag for up to 1 month. Thaw at room temperature.
• Reheating: Warm gently in a low oven or toaster oven for a few minutes to revive crumble crispness. Avoid microwave to preserve texture.

FAQs

How can I prevent the muffin centers from sinking?

Ensure your crumble topping doesn’t weigh down the batter. Avoid opening the oven during the first 15 minutes and pour batter gently.

Can I use frozen strawberries?

Yes—just thaw and drain excess moisture first to avoid soggy muffins.

What if I don’t have plain yogurt?

You can substitute with sour cream or buttermilk for similar moisture and tang.

Can I make a gluten‑free version?

Yes—use a gluten-free all-purpose flour blend, but the texture may be slightly more delicate.

How do I check for doneness?

Use a toothpick: it should come out clean or with a few moist crumbs. Muffins should spring back when gently touched on top.

Can I skip the crumble topping?

Sure—omit the crumble and bake as regular strawberry‑white chocolate muffins. They’ll still be moist and flavorful.

Why bake at two temperatures?

Starting at high heat helps the muffins rise quickly (oven spring), and reducing heat prevents burning while ensuring even cooking.

Can I make mini muffins instead?

Yes—reduce bake time to around 15–20 minutes and adjust batter quantity accordingly.

Is the glaze necessary?

No—but the white chocolate drizzle adds visual appeal and an extra layer of sweetness.

Can I add nuts or seeds?

Absolutely—fold in chopped almonds, pistachios, or sunflower seeds for crunch.

Conclusion

Strawberry muffins with crumble topping deliver a delightful contrast of tender cake, sweet fruit, white chocolate, and buttery crunch. Easy to make and visually appealing, these muffins are perfect for brunch, snacks, or small gatherings—ideal for slicing in half for a quick pick-me-up or enjoying as is.

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