31 Shares

Let me tell y’all something: I really wish I had some of these Fresh Strawberry Muffins right about now. I had my wisdom teeth out last week (something I’m currently really wishing I had done in high school like everyone else) and I didn’t get to enjoy nearly enough of these before I couldn’t have anymore of them! A true crime.

These babies are such a treat. I did them a couple of different ways because I couldn’t decide! Some have crumble and some don’t, and some I baked in large lotus-style jumbo liners and some in regular old liners for different size options. I can’t wait to make them again when my mouth heals! Although I’m not too mad about the strawberry ice cream I’ve been eating.

crumble & toppings

I love a good crumble topping on literally anything, especially if it has pecans in it. This topping (which is the same as these banana muffins I shared back in January) is flavored with brown sugar and a tiny pinch of salt for that good salty/sweet contrast. I also love those bakery-style muffins that just have a sprinkle of coarse sugar on top. So I did a little of both! They’re going to be great no matter how you top them, which is the best part of these muffins. Simply dressed or topped with crumble (or even an icing drizzle??), you can’t go wrong.

EXTRA TIPS & NOTES

This muffin base is super simple to whip up. I prefer to use a hand held electric mixer, but I think you could even just stir or whisk this batter together.
These muffins bake at a higher temperature (400°F) for the first five minutes, which really helps them rise and get those classic domed muffin tops. Then the temperature is lowered to 350°F.
Typically you’d just lower the temperature and let them continue baking without taking them out of the oven. Here, we take them out just long enough to add our toppings, and then they go right back in. This prevents the extra strawberries on top from sinking into the batter while baking and keeps some near the top.
These Fresh Strawberry Muffins are best when they’re super fresh from the oven, especially with a little smear of butter 🤤
Store muffins in a sealed container at room temperature.

Hope y’all enjoy these Fresh Strawberry Muffins! I can’t wait to make them again. I think they’d be equally as good with some added lemon zest or maybe some mashed banana in the batter, or even a coconut crumb on top instead of pecan. Omg. Endless possibilities!

Happy baking!

print this recipe pin on pinterest ·

Fresh Strawberry Muffins

Prep Time: 20

Cook Time: 24

Total Time: 44

Servings: 12 muffins

Ingredients

Pecan Crumble

¼ cup packed light brown sugar
½ tsp ground cinnamon
¼ cup 60g unsalted butter, melted
¾ cup 84g all-purpose flour
½ cup finely chopped pecans

Strawberry Muffins

2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup granulated sugar
2 large eggs room temperature
½ cup oil
½ cup whole milk
¼ cup plain Greek yogurt I used Chobani whole milk Greek yogurt
1 tsp vanilla extract
2 cups diced fresh strawberries divided

Instructions

To make the crumble:

Combine all ingredients in a bowl and use a fork to mix until all ingredients are evenly coated with butter. Let the mixture remain in small clumps and set aside.

To make the muffins:

Preheat oven to 400°F. Prepare two muffin pans with lotus-style paper liners (or regular paper liners) by placing one liner in every other cavity. If you’re using lotus-style liners, this recipe makes about 12 large muffins. If you’re using regular paper liners, it will probably make a few more.
Combine flour, baking powder, salt, and sugar in a large bowl; whisk to combine. Add eggs, oil, milk, Greek yogurt, and vanilla. Stir until dry ingredients are incorporated, but a few lumps are okay. Fold in 1 1/2 cups diced strawberries. (Reserve remaining strawberries for sprinkling on top of muffins.)
Spoon muffin batter into the prepared paper liners about ¾ full. Bake muffins for 5 minutes at 400°F, remove from oven, and lower the oven temperature to 350°F.
Sprinkle pecan crumble over the tops of the muffins and add a few diced strawberries to the tops as well. Return to oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of the muffins comes out clean (a few crumbs are okay).
Remove from oven and cool in pans for 10 to 15 minutes, then transfer to a wire rack to cool completely. Store muffins in an air-tight container at room temperature.