Strawberry Muffins with Ginger Crumb Topping

Name: Strawberry Muffins with Ginger Crumb Topping
Prep time: 8 min
Cook time: 40 min
Total time: 48 min
Ingredients: 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); ⅓ cup all-purpose flour; 2 tablespoons unsalted butter (chilled and cubed); 1½ tablespoon granulated sugar; 1½ teaspoon ground ginger

These strawberry muffins with a ginger crumb topping are quick and simple to make. The strawberry and ginger pair perfectly together making for a truly unique gourmet muffin. They're also a perfect make-ahead breakfast idea.

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Strawberry muffins with ginger crumb topping on a blue plate with sliced strawberries

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.

Table of Contents

🥣 Equipment
📝 Ingredients
🗒️ Instructions
❓ Frequently Asked Questions
🧁 Related Recipes
Recipe
📚 References
Comments

🥣 Equipment

This recipe is suitable for 6 jumbo muffins or 12 regular-size muffins. I have listed muffin pans for each size, but you will have to choose which one you would like to use. There is not enough batter for both. The links below are affiliate links.

Large bowl.
Medium bowl.
Small bowl.
6-cup jumbo muffin pan. (Not needed if using a 12-cup regular muffin pan.)
12-cup regular muffin pan. (Not needed if using a 6-cup jumbo muffin pan).

📝 Ingredients

Muffins

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 ¾ 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 ¼ 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 — For the crumb topping, butter should be well-chilled and cut into ½ inch cubes.

Crumb Topping

All-purpose flour (⅓ cup).
Unsalted butter (2 tablespoons). Chilled and cut into ½-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 — **Step 2.** In a large bowl, sift together the flour, baking powder, baking soda, sugar, and salt.

Wet ingredients in a glass bowl with a whisk — **Step 3.** In a medium bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.

Dry and wet ingredients combined in a glass bowl with a red spatula — **Step 4.** Pour the wet ingredients into the dry ingredients and stir until just combined.

Chopped strawberries, candied ginger and muffin batter in a glass bowl with a red spatula — **Step 5.** Fold in the strawberries and candied ginger (if using).

Overhead view of strawberry muffin batter in a muffin tin — **Step 6.** Spoon the batter into the prepared muffin pan, dividing evenly. Set aside and prepare crumb topping.

Crumb Topping

Flour and chopped butter in a glass bowl — **Step 1.** In a small bowl, combine the butter and flour.

Flour and butter in a glass bowl with a pastry cutter — Use a pastry cutter or the back of a fork to blend together.

Flour and butter crumbles in a glass bowl — Blend until the mixture holds together when pinched and resembles a course meal.

Sugar and ground ginger in a glass bowl with flour and butter crumbles — **Step 2.** Stir in the sugar and ground ginger.

Ginger crumb topping mixture in a glass bowl — Mix until sugar and ginger are well distributed and mixture resembles crumbs.

Muffins with Crumb Topping

Crumb topping being spooned on muffin batter in a muffin tin — **Step 1.** Top each batter-filled well with about 1 tablespoon of crumb topping for jumbo muffins or 1½ teaspoon for regular muffins.

Overhead view of strawberry muffin batter with crumb topping in a muffin tin — Distribute evenly.

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.

Half of a strawberry muffin on a blue plate with honey being drizzled on top with a honey wand

❓ Frequently Asked Questions

Can these muffins be made into a quick bread?

Definitely. You should have enough batter for 9x5-inch loaf. Layer the batter and toppings as instructed. However, you will need to lower your oven temperature to 350° (176°C) and bake for a longer period of time. You can start with 45 minutes and increase baking time as necessary. The loaf is done with a toothpick inserted in the middle comes out clean.
If you love quick bread loaves, don't forget to check out our Maple Syrup Bread and Chocolate Chip Peanut Butter Bread. They are equally tasty!

How do I store these strawberry muffins?

If you are going to eat them in 1 or 2 days, you can store them in your pantry. Cover them with foil or plastic wrap or in a plastic bag to keep them from drying out. You can also store them in your refrigerator for up to a week. The best way to store them is in your freezer. To freeze, wrap them tightly with aluminum foil or plastic freezer wrap or place them in a freezer bag. They will keep in your freezer for up to 3 months. Reheat in the microwave for a quick, easy and delicious breakfast.

Overhead view of strawberry muffins on a dark background with strawberries and candied ginger

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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