These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk and topped with a delicious sugar and butter crumble!
Strawberry Coffee Cake Muffins
These Strawberry Coffee Cake Muffins are the best muffin recipe around and will be an instant favorite with the fam!
Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too!
A couple of weeks ago I went with my mom to scoop up some of the last strawberries of summer.
An hours worth of work yielded 6 quarts of beautiful and ripe berries.
Ripe Summer Strawberries Are Perfect For Baking!
Usually, there isn’t a lot of time to work with when it comes to freshly picked berries in the heat of summer, so I knew I needed to work fast.
I froze a little more than 5 quarts and chopped up the rest to make these delicious Strawberry Coffee Cake Muffins.
I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake, perfect to pair with your morning cup of coffee.
I knew this muffin recipe would be perfect breakfast for our Kiwanis Club as we met up on Sunday morning and started preparing for our local carnival.
The berries, though baked still remain juicy and sweet and the sugar crumble is just so delicious.
You want to make sure to use cold butter as that’s what makes it all crumbly!
These strawberry muffins are light and fluffy and have just a slight hint of sweetness to them with a vibrant strawberry flavor.
They’re best warmed with butter spread on them.
Berries Are So Delicious!
Normally I use my summer berries in desserts like my Blackberry Buttermilk Panna Cotta or in drinks like my Strawberry Daiquiri or, you know, just eat them straight.
You can also make really easy fillings or simple syrups if you’re looking to use your berries up quick!
The nice thing about this muffin recipe is that you can use any berry your fancy or even do a mixed berry topping, now doesn’t that sound good?
Blueberry and Blackberry season is right around the corner here in Maine, so stayed tuned for more delicious berry recipes!
Tips for Making these Strawberry Muffins:
1. You can either mix half of the strawberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of the strawberries into the batter which will yield dome topped muffins.
2. Fresh Strawberries should always be used for this recipe, frozen strawberries have too much additional water/juice in them and this will result in soggy/sunken muffins.
3. Buttermilk is a MUST! Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. If you don’t have buttermilk, you make a substitute yourself following the steps below!
How to Make Buttermilk Substitute:
- Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
- Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!
Tools You’ll Need To Make This Strawberry Coffee Cake Muffin Recipe:
More Delicious Strawberry Recipes!
- Strawberry Rhubarb Crisp
- Strawberry Scones
- Sangria Slushies
- Strawberry Shortcake
- Homemade Strawberry Ice Cream
- Strawberry Jam
Strawberry Coffee Cake Muffins
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This post was last updated February 2, 2018.
Strawberry Coffee Cake Muffins
Ingredients
Muffins:
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/2 cup fresh strawberries, diced small
Crumble:
- 1/4 cup cold butter, diced small
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
Instructions
- Preheat over to 375 F.
- Line muffin pan with liners.
- Beat butter and sugar in a mixing bowl.
- Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay.
- Combine flour, baking powder, and salt in a separate bowl.
- Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
- Beat until completely combined.
- Gently fold in about half OR ALL of the strawberries. See notes.
- Add about 1/4 cup of batter to each muffin liner.
- Load up the tops of the muffins with remaining strawberries.
- In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble.
- Sprinkle crumble on the tops of the muffins.
- Reduce oven heat to 350 F.
- Bake muffins for 18-20 minutes.
Notes
Or you can mix all of the strawberries into the batter which will yield dome topped muffins.
Best consumed within two days.
Liz Della Croce says
June 5, 2018 at 8:49 amThese look so delicious! Paired with a big cup of coffee, these are the perfect way to start the day!
Wilhelmina Wessel says
June 5, 2018 at 11:41 amI could eat these muffins everyday!
Rebecca Hubbell says
June 5, 2018 at 1:18 pmI could think of worse things 😉
Nicole says
June 5, 2018 at 6:16 pmI only have salted butter. Will that work?
Rebecca Hubbell says
June 5, 2018 at 6:55 pmHi Nicole, Generally you should use unsalted and then salt as needed. Using salted butter won’t impact the structure of the muffins but they could end up being salty.
Roxie says
June 18, 2018 at 3:21 pmRebecca your muffins are great! You are describing how to make sour milk in this and other recipes, NOT buttermilk. You can not make buttermilk (milk leftover after churning butter from cream). Farmgirl
Rebecca Hubbell says
June 18, 2018 at 9:27 pmHi Roxie, I understand that this is not how to make true buttermilk, it is simply a substitute that has a similar amount of acid as buttermilk so that the recipe still turns out properly.
Michelle says
January 17, 2019 at 9:23 pmHello, I am from Maine & I have a ton of frozen berries that I picked last summer. Could I use those, or do they have to be fresh?
Rebecca Hubbell says
January 18, 2019 at 7:04 pmHi Michelle, you should be able to use them, but make sure to chop them 🙂
Kathy Jordan says
March 16, 2019 at 11:09 amCan I use almond flour how are the measurements of the same
Rebecca Hubbell says
March 17, 2019 at 10:39 pmHi Kathy, No, Almond flour is not a substitution option for this recipe. If you need them to be gluten free, use a 1-for-1 gluten-free flour like Bob’s Red Mill.
Megan says
March 18, 2019 at 12:40 pmThis sounds great! I was hoping to make them ahead. Can you freeze them?
Rebecca Hubbell says
March 19, 2019 at 2:40 pmHi Megan, you should be able to freeze them like any muffin. Let them cool to room temperature, then wrap them individually in plastic wrap, then freeze in an air-tight container.
Teresa Wickham says
March 30, 2019 at 3:44 amThese were delicious! I did use fresh strawberries that I had previously frozen. I strained them and then added a tsp of corn starch to soak excess liquid. They turned out beautiful!
Rebecca Hubbell says
March 30, 2019 at 11:27 amSo glad you enjoyed them, Teresa!
Anne says
May 19, 2019 at 11:58 amThese are amazing!!! I made these for my son’s snack at school. Super easy and did not get soggy from moisture. They kept all week long. Would they work with other berries? I am thinking blueberries
Rebecca Hubbell says
May 20, 2019 at 7:06 pmI’m so glad you enjoyed them, Anne! Yes, they do work with other fruits, you can find additional versions to follow.
Blueberry: https://www.sugarandsoul.co/blueberry-muffins-recipe/
Raspberry: https://www.sugarandsoul.co/raspberry-muffins/
Cranberry Orange: https://www.sugarandsoul.co/cranberry-orange-muffins/
Eileen says
May 22, 2019 at 10:55 amExcellent. Moist and very tender. Everyone loved them. Will make again
Rebecca Hubbell says
May 22, 2019 at 2:40 pmSo glad you enjoyed them, Eileen!
Christin says
May 25, 2019 at 6:35 pmI made these with blueberries and strawberries (for a red, white, and blue muffin) and used Namaste gluten free flour blend. I also used mini muffin tins, as it was for a crowd. I didn’t have buttermilk, so I mixed vinegar in cream…but that basically made it sour cream, so I ended up adding milk because the batter was way too thick. It was still thick, but it spooned into the muffin cups well. I baked them for 15 minutes, and they probably could have gone a tad more, but I was afraid of burning them. A really easy recipe, and so tasty! Now that I got my “experimental” try out of the way, it’ll be a snap to make them again (and try them with regular flour too). Thanks for the recipe!
Rebecca says
May 27, 2019 at 8:52 pmI really want this recipe to work for me. I’ve tried it twice and both times the muffins are gooey on the inside even after baking much longer than called for. They are still delicious but cannot be taken out of the liner. Any suggestions?
Rebecca Hubbell says
May 28, 2019 at 8:37 pmHave you checked the expiration dates on your baking powder? This is usually the first thing I check when baked goods don’t bake in the middle.
Elizabeth says
June 10, 2019 at 11:42 amLove these muffins, a favorite in our house! Thank you
Rebecca Hubbell says
June 10, 2019 at 11:59 amSo glad you all enjoy them!