Strawberry Coffee Cake Muffins
Buttery coffee cake muffins studded with fresh strawberries and a sweet crumble topping.
Yields: 12 muffins
Ingredients
- 1/4 cup butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon lemon zest
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/2 cup strawberries, hulled and sliced
- For the crumble topping:
- 1/4 cup butter (cold), cubed
- 1/2 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
Instructions
Preheat oven to 375. Line a 12-count muffin pan with cupcake papers.
In a stand mixer fitted with the paddle attachment, cream together the butter and the sugar. Add the egg, vanilla, and lemon zest and beat to incorporate.
In a mixing bowl, stir together the flour, baking powder, and salt.
Alternate adding the flour mixture and milk to the mixer, beating until smooth and combined. Using a medium cookie scoop, add the muffin batter to the prepared muffin pan. Top each muffin with strawberries, distributing them evenly between all 12 muffins.
To make the crumble topping: to a small mixing bowl add the cubed butter, the flour, and sugars. Cut in using a pastry blender until the mixture resembles crumbs. Sprinkle generously over the strawberries.
Bake the muffins for 20-24 minutes or until baked through and golden. Best served warm and enjoyed within 24 hours.
Adapted from Living Better Together