Strawberry Coffee Cake Muffins
These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk and topped with a delicious sugar and butter crumble! They're super easy to make and readers have called them the best muffin recipe they've ever had!
Servings: 18 Muffins
Calories: 163kcal
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.
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.
- Best consumed within two days.
Nutrition
Calories: 163kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 106mg | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 7.1mg | Calcium: 41mg | Iron: 0.8mg