![Strawberry muffins with ginger crumb topping on a blue plate with sliced strawberries](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Finished-2.jpg)
These strawberry muffins with ginger crumb topping are really something special. They are every bit as fancy as bakery muffins without the extra cost.
Strawberry muffins alone would be very nice, but the addition of ginger gives them a unique flavor that just works. Like our maple bacon muffins, some flavor combinations are meant to be together. Also, like our peach muffins, they are a great summer muffin, taking advantage of fresh strawberries. If strawberries are out of season, frozen strawberries will work great as well.
What You’ll Love About This Recipe
Ingredients
Muffins
![Strawberry muffin ingredients](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-ingredients.jpg)
- All-purpose flour (2 cups).
- Baking powder double acting (1½ teaspoon). This is needed to react with the buttermilk. This chemical reaction helps the muffins to rise.
- Baking soda (½ teaspoon).
- Granulated sugar (⅔ cup).
- Salt (¼ teaspoon). To bring out the natural flavors. Omit this if substituting salted butter.
- Unsalted butter (6 tablespoons). Melted and cooled. This is about 3/4 of a stick. You can substitute salted butter. If you do, you will need to omit the salt.
- Buttermilk (1 cup). This works with baking soda to help the muffins to rise. If you don’t have buttermilk, you can add a tablespoon of lemon juice or white vinegar to 1 cup of regular milk.
- Large egg (1). To make an eggless version of this recipe, substitute 1/4 cup of plain Greek yogurt for the egg. This recipe for eggless blueberry muffins contains Greek yogurt instead of an egg, and they turned out fantastic!
- Vanilla extract (1 teaspoon).
- Chopped fresh strawberries (1 cup).
- Chopped candied ginger (⅓ cup). This ingredient is optional. You will be adding ground ginger to the crumb topping, so you can omit it here if you prefer less ginger.
![Chopped butter on a cutting board](https://heavenlyhomecooking.com/wp-content/uploads/2020/10/Lime-Scones-Recipe-6.jpg)
Crumb Topping
![Crumb topping ingredients](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-topping-ingredients.jpg)
- All-purpose flour (⅓ cup).
- Unsalted butter (2 tablespoons). Chilled and cut into 1/2-inch cubes.
- Granulated sugar (1½ tablespoon).
- Ground ginger (1½ teaspoon).
Instructions
Muffins
Step 1. Preheat oven to 375°F (190°C). Grease and flour a 6-cup jumbo or 12-cup regular muffin pan. Set aside.
![Dry ingredients in a glass bowl with a whisk](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-3.jpg)
![Wet ingredients in a glass bowl with a whisk](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-4.jpg)
![Dry and wet ingredients combined in a glass bowl with a red spatula](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-5.jpg)
![Chopped strawberries, candied ginger and muffin batter in a glass bowl with a red spatula](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-6.jpg)
![Overhead view of strawberry muffin batter in a muffin tin](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-11.jpg)
Crumb Topping
![Flour and chopped butter in a glass bowl](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-7-683x1024.jpg)
![Flour and butter in a glass bowl with a pastry cutter](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-1.jpg)
![Flour and butter crumbles in a glass bowl](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-2.jpg)
![Sugar and ground ginger in a glass bowl with flour and butter crumbles](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-9.jpg)
![Ginger crumb topping mixture in a glass bowl](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-10.jpg)
Muffins with Crumb Topping
![Crumb topping being spooned on muffin batter in a muffin tin](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-14.jpg)
![Overhead view of strawberry muffin batter with crumb topping in a muffin tin](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Process-12.jpg)
Step 2. Bake in preheated oven for 30-40 minutes or until a toothpick inserted into the center of muffin comes out clean and crumb topping is lightly browned.
Storage Instructions
Once the muffins are completely cooled:
- Short-Term Storage (1-2 Days). Store the muffins in an airtight container at room temperature.
- Long-Term Storage (Beyond 2 Days). For longer storage, it’s recommended to freeze the muffins. Place them in a single layer in a freezer-safe container or wrap them individually in plastic wrap and then place them in a freezer bag.
- Freezing Individual Muffins. If you want the flexibility to thaw and enjoy one muffin at a time, freeze them individually. Once individually wrapped, place them in a freezer bag to prevent freezer burn.
- Thawing Frozen Muffins. To thaw frozen muffins, simply remove them from the freezer and let them come to room temperature. Alternatively, you can reheat them in the microwave for a quick warm-up.
- Avoid Refrigeration. Avoid refrigerating the muffins, as refrigeration can lead to moisture absorption and affect the texture.
- Protect from Freezer Odors. When storing in the freezer, ensure the muffins are well-sealed to prevent them from absorbing any freezer odors.
![Half of a strawberry muffin on a blue plate with honey being drizzled on top with a honey wand](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Finished-3.jpg)
Tips for Success
- Use Fresh Ingredients. Choose fresh strawberries and quality candied ginger for the best flavor.
- Properly Measure Ingredients. Use precise measurements, especially for dry ingredients like flour and sugar. Use a liquid measuring cup for liquids and dry measuring cups for dry ingredients. Spoon flour into the dry measuring cup and level off with a butter knife to prevent inadvertently adding too much flour.
- Bring Ingredients to Room Temperature. Allow ingredients like buttermilk, eggs, and melted butter to come to room temperature before mixing. This helps to promote a smoother batter.
- Sift Dry Ingredients. Sift the dry ingredients together to remove lumps and promote even distribution of leavening agents.
- Do Not Overmix the Batter. Mix the wet and dry ingredients until just combined. Overmixing can lead to dense muffins. A few lumps in the batter are okay.
- Fold in Ingredients Gently. When adding the strawberries and candied ginger to the batter, fold them in gently. This helps distribute them evenly without overworking the batter.
- Prepare Muffin Pan Correctly. Grease and flour the muffin pan thoroughly to prevent sticking. Consider using paper liners for easy removal.
- Preheat the Oven. Make sure that the oven is fully preheated to the specified temperature before placing the muffins inside. This helps achieve consistent baking.
- Test for Doneness. Perform a toothpick test to check for doneness. Insert a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs (not wet batter), the muffins are ready.
- Evenly Distribute Batter. Divide the muffin batter evenly among the cups to ensure uniform size and baking. This helps all the muffins bake at the same rate.
- Prepare Crumb Topping Consistently. Blend the crumb topping ingredients until they resemble a coarse meal. The consistency should allow it to hold together when pinched.
- Top Muffins Evenly. Distribute the crumb topping evenly over the muffins. This helps to make sure that each muffin has its share of the delicious topping.
- Adjust Baking Time if Needed. Keep an eye on the muffins as they bake. Depending on your oven, the actual baking time may vary slightly. Adjust accordingly to prevent overbaking.
- Allow Muffins to Cool. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This prevents them from becoming too fragile when still warm.
- Store Properly. Store leftover muffins in an airtight container at room temperature for a day or two. For longer storage, freeze the muffins and thaw as needed.
![](https://heavenlyhomecooking.com/wp-content/uploads/2023/12/Lightbulb-Icon.gif)
FAQs
![Overhead view of strawberry muffins on a dark background with strawberries and candied ginger](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-3.jpg)
Related Recipes
Love these delicious strawberry muffins with ginger crumb topping? We have even more delicious muffin recipes for you to enjoy.
Don’t forget to check out all of our baked breakfast recipes, like scones, granola, breakfast cookies, oat bars, quick bread and more!
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Strawberry Muffins with Ginger Crumb Topping
![Strawberry muffins on a blue plate with sliced strawberries](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-featured-300x300.jpg)
Ingredients
Muffins
- 2 cups all-purpose flour
- 1½ teaspoon baking powder double acting
- ½ teaspoon baking soda
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter melted and cooled
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- ⅓ cup chopped candied ginger optional
Crumb Topping
- ⅓ cup all-purpose flour
- 2 tablespoons unsalted butter chilled and cubed
- 1½ tablespoon granulated sugar
- 1½ teaspoon ground ginger
Instructions
Muffins
- Preheat oven to 375°F (190°C). Grease and flour a 6-cup jumbo or 12-cup regular muffin pan. Set aside.
- In a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt.
- In a medium bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the strawberries and candied ginger (if using).
- Spoon the batter into the prepared muffin pan, dividing evenly. Set aside and prepare crumb topping.
Crumb Topping
- In a small bowl, combine the butter and flour. Use a pastry cutter or the back of a fork to blend together until the mixture holds together when pinched and resembles a course meal.
- Stir in the sugar and ground ginger.
Muffins with Crumb Topping
- Top each batter-filled well with about 1 tablespoon of crumb topping for jumbo muffins or 1½ teaspoon for regular muffins. Distribute evenly.
- Bake in preheated oven for 30-40 minutes or until a toothpick inserted into the center of muffin comes out clean and crumb topping is lightly browned.
Notes
Nutrition
![](https://heavenlyhomecooking.com/wp-content/uploads/2023/12/Tablet-Cookbook-Cover.png)
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References
- “How long can you keep muffins?” by Still Tasty.
![Baked strawberry muffins in a muffin tin.](https://heavenlyhomecooking.com/wp-content/uploads/2021/01/Strawberry-Muffins-with-Ginger-Crumb-Topping-Recipe-Finished-1.jpg)