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!
Ingredients
- ¼ cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup buttermilk (or whole milk, see notes)
- 1½ cup diced fresh strawberries (divided)
- ½ cup cold butter, diced small
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup granulated sugar
Directions
- 1
Preheat over to 375°F and line a muffin pan with liners and set aside.
- 2
Cream together the butter and sugar in a large mixing bowl.
- 3
Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay.
- 4
In a separate, large bowl, whisk together the flour, baking powder, and salt.
- 5
Slowly add the flour mix, alternating with the buttermilk, until incorporated into the butter mix. Beating until completely combined.
- 6
Gently fold in most OR all of the strawberries. See notes.
- 7
Add about ¼ cup of batter to each muffin liner then load up the tops of the muffins with the remaining strawberries.
- 8
In a mixing bowl, beat the crumble ingredients until pea-sized crumbs form then sprinkle crumble on the tops of the muffins.
- 9
Reduce oven heat to 350°F and bake muffins for 18 to 20 minutes. Allow muffins to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.