Strawberry Muffins with Ginger Crumb Topping

Strawberry muffins on a blue plate with sliced strawberries

Strawberry Muffins with Ginger Crumb Topping

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.

Prep Time8

Cook Time40

Total Time48

Servings: jumbo muffins

Calories: 482kcal

Author: Heavenly Home Cooking

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