These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk and topped with a delicious sugar and butter crumble!
You might also enjoy my Blueberry Muffins and Raspberry Muffins made from the same delicious base recipe!
These Strawberry 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 hour’s worth of work yielded 6 quarts of beautiful and ripe berries.
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 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.
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.
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!
Expert Recipe Tips:
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!
4. If you want to make this into a coffee cake, check out my Strawberry Coffee Cake recipe – it’s very similar but has a different crumble topping and method.
How To Make Buttermilk Substitute:
- Pour 1/2 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 1/2 teaspoons of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have a buttermilk substitute!
More Strawberry Recipes!
- Strawberry Rhubarb Crisp
- Strawberry Scones
- Sangria Slushies
- Strawberry Shortcake
- Homemade Strawberry Ice Cream
- Strawberry Jam
Strawberry Coffee Cake Muffins
Click the button above to save this delicious recipe to your board!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
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 and line a muffin pan with liners and set aside.
- Cream together the butter and sugar in a large mixing bowl.
- Beat in egg and vanilla. The mixture will be a bit lumpy, that’s okay.
- In a separate, large bowl, whisk together the flour, baking powder, and salt.
- Slowly add buttermilk and flour mix, alternating between each, until incorporated into the butter mix. Beating 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 then load up the tops of the muffins with the remaining strawberries.
- In a mixing bowl, beat the crumble ingredients until pea-sized crumbs form then sprinkle crumble on the tops of the muffins.
- Reduce oven heat to 350°F and bake muffins for 18 to 20 minutes.
Video
Notes
- 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.
- Buttermilk Substitute: Whisk a 1/2 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup with 1 1/2 teaspoons of lemon juice or white vinegar.
- Best consumed within two days.
Michele says
Can you make a dairy free buttermilk with almond milk and lemon juice?
Rebecca Hubbell says
Hi Michele, I’m not very familiar with non-dairy alternatives and have never tested in this way so I’m not sure, sorry.
Sarah says
I used your recipe for making my own buttermilk. But you called for one cup of milk to make that recipe. Do we use half a cup of the made buttermilk in the recipe or the full amount that we made? I hope that makes sense
Rebecca Hubbell says
Sorry for the confusion, Sarah. You only need 1/2 cup of that substitute mixture, I just updated the post to note that.
Barb says
Can you use whole milk , instead of buttermilk.I cannot use it….
Rebecca Hubbell says
Buttermilk is crucial to the structure of the cupcakes, so while you shouldn’t use regular milk you can make a substitute for buttermilk using milk and lemon juice. The full instructions are in the post 🙂