Strawberry Muffins Crumble Lemon (Printable Version)

Fluffy muffins with fresh strawberries, buttery crumble, and a hint of lemon zest for a bright flavor.

# What You'll Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream or plain yogurt
10 - 1 tsp vanilla extract
11 - 1 tbsp finely grated lemon zest
12 - 1 1/2 cups fresh strawberries, hulled and diced

→ For the Crumble Topping

13 - 1/2 cup all-purpose flour
14 - 1/3 cup light brown sugar, packed
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1/4 tsp salt
17 - 1/2 tsp finely grated lemon zest

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition.
04 - Stir in milk, sour cream or yogurt, vanilla extract, and lemon zest until smooth.
05 - Gently fold in dry ingredients until just combined, being careful not to overmix the batter.
06 - Fold in diced strawberries until evenly distributed throughout the batter.
07 - Divide batter evenly among muffin cups, filling each approximately 3/4 full.
08 - In a small bowl, combine flour, brown sugar, salt, and lemon zest. Add cold butter and mix with a fork or fingertips until mixture resembles coarse crumbs.
09 - Sprinkle crumble mixture evenly over the batter in each muffin cup.
10 - Bake for 22 to 25 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
11 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The crumble topping stays delightfully crunchy even after they cool, which honestly feels like a small miracle.
  • Lemon zest makes the strawberry flavor pop in a way that feels surprisingly elegant for something so simple.
  • They're genuinely hard to mess up, so even when you're half-asleep on a weekday morning, you'll succeed.
02 -
  • Using frozen strawberries without thawing them first keeps them from releasing too much liquid into the batter, which I discovered after making a waterlogged batch that was still delicious but definitely softer than intended.
  • The crumble topping is what makes people think you baked professionally, so don't skip it or try to make it with room-temperature butter because the texture completely changes.
03 -
  • Room-temperature milk and sour cream mix more smoothly into the butter and sugar, so take them out of the fridge while your oven preheats.
  • If your strawberries release a lot of liquid as you're folding them in, drain a bit off before adding them to prevent the batter from becoming too wet.
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