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.
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).
- 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.
- All-purpose flour (⅓ cup).
- Unsalted butter (2 tablespoons). Chilled and cut into ½-inch cubes.
- Granulated sugar (1½ tablespoon).
- Ground ginger (1½ teaspoon).
Step 1. Preheat oven to 375°F (190°C). Grease and flour a 6-cup jumbo or 12-cup regular muffin pan. Set aside.
Muffins with Crumb Topping
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.
❓ Frequently Asked Questions
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!
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.
🧁 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
- 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
- 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.
- 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.
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.
- "How long can you keep muffins?" by Still Tasty.
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