Double Strawberry Muffins
These double strawberry muffins are soft, tender, and bursting with fresh strawberry flavor. Topped with a sweet crumble and a drizzle of homemade strawberry syrup!
Servings: 12 muffins
Calories: 336kcal
Ingredients
Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly
Instructions
Strawberry Syrup
- In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook, stirring occasionally, until the sugar dissolves and strawberries begin to break down, about 7 to 8 minutes. Use a fork or potato masher to mash the strawberries slightly as they soften.
- Continue to simmer until the syrup thickens slightly. This will make about ¾ cup of syrup.
- Set aside to cool.
Strawberry Muffin Batter
- Preheat the oven to 425°F. Line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the diced strawberries.
Crumble Topping
- In a small bowl, mix the flour, granulated sugar, brown sugar, lemon zest, salt, and melted butter.
Assembly
- Fill each muffin cup almost full with batter.
- Spoon about 1 tablespoon of the strawberry syrup over each muffin.
- Sprinkle about 1 ½ tablespoons of the crumble topping over each muffin.
- Bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375°F and bake for another 19 to 21 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
- Let the muffins cool in the pan for 5 to 10 minutes. Then, remove the muffins from the muffin tin and place them onto a wire rack to cool completely.
Nutrition
Serving: 1muffin | Calories: 336kcal