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    Home » Baked Goods, Cookies & Cereal » Strawberry Muffins with Ginger Crumb Topping

    Strawberry Muffins with Ginger Crumb Topping

    First Published: Jan 20, 2021 · Modified: Dec 30, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    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.
    Jump to Recipe
    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.

    Jump to:
    • 🥣 Equipment
    • 📝 Ingredients
    • 🗒️ Instructions
    • ❓ Frequently Asked Questions
    • 🧁 Related Recipes
    • 📖 Recipe
    • 📚 References

    🥣 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

    Strawberry muffin ingredients
    • 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

    Crumb topping ingredients
    • 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

    🧁 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!

    • Maple Bacon Muffins
    • Biscuit Muffins
    • Orange Craisin Muffins
    • Peach Muffins

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Strawberry muffins on a blue plate with sliced strawberries

    Strawberry Muffins with Ginger Crumb Topping

    Heavenly Home Cooking
    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.
    5 from 1 vote
    Print Recipe
    Prep Time 8 mins
    Cook Time 40 mins
    Total Time 48 mins
    Course Breakfast
    Cuisine American
    Servings 6 jumbo muffins
    Calories 482 kcal

    Equipment

    Large bowl
    Medium bowl
    Small bowl
    6-cup jumbo muffin pan
    12-cup regular muffin pan
    Prevent your screen from going dark

    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

    Notes:
    Nutrition information is for 1 jumbo muffin. This recipe will also make 12 regular size muffins.
    To make ahead and freeze: Wrap muffins tightly with aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. They will keep in the freezer for 2-3 months. For a quick breakfast, reheat in the microwave on high setting.

    Nutrition Facts

    Calories: 482kcal (24%)Carbohydrates: 73g (24%)Protein: 8g (16%)Fat: 18g (28%)Saturated Fat: 11g (69%)Cholesterol: 76mg (25%)Sodium: 451mg (20%)Potassium: 161mg (5%)Fiber: 2g (8%)Sugar: 34g (38%)Vitamin A: 577IU (12%)Vitamin C: 14mg (17%)Calcium: 123mg (12%)Iron: 3mg (17%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 6 jumbo muffins
    Keyword easy, freezable, make-ahead
    Tried this recipe?Let us know how it was!

    📚 References

    • "How long can you keep muffins?" by Still Tasty.
    Baked strawberry muffins in a muffin tin.
    « Buttermilk Belgian Waffles
    Spicy Chicken Soup »

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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