Introduction to Double Strawberry Muffins

Welcome, fellow busy moms and professionals! If you’re like me, life often feels like a whirlwind of activity. Sometimes, I just crave something sweet to brighten my day. That’s where these Double Strawberry Muffins come into play! Bursting with fresh strawberries and topped with a delightful crumble, these muffins are not only simple to make but also bring a smile to your face. Imagine enjoying a warm muffin with your morning coffee or as a mid-day treat. They’re perfect for any occasion—as a breakfast delight or a sweet dessert!

Why You’ll Love This Double Strawberry Muffins

These Double Strawberry Muffins are a true delight for the taste buds! They’re incredibly easy to whip up, making them perfect for my hectic schedule. Plus, the sweet and tangy flavor of fresh strawberries wrapped in a fluffy muffin is simply irresistible. Whether you’re enjoying them fresh from the oven or as a grab-and-go snack, these muffins offer a touch of joy during your busy day!

Ingredients for Double Strawberry Muffins

Let’s dive into the ingredients that make these Double Strawberry Muffins a delightful treat! For this recipe, you’ll need fresh strawberries, which are the heart and soul of the muffins. They not only add flavor but bring a burst of vibrancy to your muffins.

Granulated sugar is essential for sweetness, and it works hand-in-hand with the strawberries, enhancing their natural flavor. You’ll also need a touch of lemon juice, which brightens up the syrup and balances the sweetness perfectly.

Next, we have all-purpose flour. This is the foundation of your muffins, giving them that light, fluffy texture we all adore. Baking powder is crucial for helping the muffins rise, creating that delightful fluffiness.

Don’t forget the kosher salt! Just a pinch highlights all the flavors in the muffins beautifully. Then, we have unsalted butter, which adds a rich, buttery taste. Be sure to let it cool slightly before mixing to avoid cooking the eggs.

Speaking of eggs, you’ll need some large ones—these help bind the ingredients together and give the muffins structure. Whole milk adds moisture, making your muffins tender and rich.

For our crumble topping, you’ll use more flour, granulated sugar, and light brown sugar for that delectable caramel flavor. A hint of lemon zest adds a refreshing pop, and another pinch of salt helps bring everything together. A touch of melted butter keeps the crumble nice and rich.

Strawberry Syrup
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
Strawberry Muffin Batter
- 2 cups (250 g) all-purpose flour
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, melted, cooled slightly
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup (122.5 g) whole milk
- 1 ½ cups (249 g) strawberries, washed, hulled, diced small
Crumble Topping
- ½ cup (62.5 g) all-purpose flour
- ⅓ cup (67 g) granulated sugar
- 3 tablespoons light brown sugar, packed
- ¼ teaspoon lemon zest
- 1 pinch kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly

If you’re looking to mix things up, consider adding nuts or a sprinkle of cinnamon to the batter. The ingredient quantities are at the bottom of the article for easy reference and printing!

How to Make Double Strawberry Muffins

Prepare the Strawberry Syrup

Making the strawberry syrup is the first step to creating these Double Strawberry Muffins. In a small saucepan over medium heat, combine diced strawberries, granulated sugar, and lemon juice. Stir occasionally for about 7 to 8 minutes until the sugar dissolves and the strawberries start breaking down. You want to mash them a bit to release their juices. Keep simmering until the syrup thickens slightly, then set it aside to cool. This syrup not only sweetens the muffins but also adds a lovely burst of flavor!

Preheat the Oven and Prepare Muffin Tin

Preheating your oven to 425°F is crucial for achieving those perfect muffins. It helps them rise beautifully from the get-go. While the oven warms up, line a muffin tin with paper liners. This simple step ensures an easy release after baking and makes for a simpler cleanup!

Mix Dry Ingredients

Time to get our hands a bit floury! In a medium bowl, whisk together your all-purpose flour, granulated sugar, baking powder, and kosher salt. This mixture is key for a light muffin texture. Make sure there are no clumps and everything is well-combined to ensure an even rise.

Combine Wet Ingredients

In another bowl, whisk together melted butter, eggs, vanilla extract, and whole milk. It’s important that your butter is slightly cooled to avoid scrambling the eggs. This mixture will give the muffins their moist richness. Blend until smooth and creamy, allowing all flavors to mingle.

Combine Dry and Wet Mixtures

Next, you’ll want to slowly add the dry ingredients to the wet mixture. Gently stir until just combined; be careful not to overmix! Overmixing can lead to tough muffins, and we want them fluffy. Finally, fold in the diced strawberries for those lovely bursts of fruity goodness.

Prepare the Crumble Topping

In a small bowl, mix together the flour, granulated sugar, brown sugar, lemon zest, and a pinch of salt. Pour in the melted butter and mix until combined and crumbly. This topping brings a delightful crunch that pairs wonderfully with the soft muffins, elevating the overall flavor and texture!

Fill Muffin Cups

Now it’s time to assemble our muffins! Fill each muffin cup almost full with the batter, leaving just a little space at the top. Then, spoon about 1 tablespoon of the strawberry syrup over each muffin. Follow that with a generous sprinkle of the crumble topping—don’t be shy! It creates a delicious finishing touch.

Baking the Muffins

Bake the muffins in the preheated oven for 10 minutes. Then, reduce the temperature to 375°F and continue baking for another 19 to 21 minutes. Check for doneness by inserting a toothpick—it should come out with a few moist crumbs. That’s how you know they’re ready!

Cooling the Muffins

Once baked, let the muffins cool in the pan for 5 to 10 minutes. This resting time allows them to set and makes them easier to handle. Afterward, transfer them to a wire rack. Allowing them to cool completely ensures the best texture and flavor, making every bite irresistible.

Tips for Success

Use fresh, ripe strawberries for the best flavor—frozen strawberries can be watery.
Gently fold the strawberry pieces into the batter to avoid squishing them.
Measure your flour correctly—spoon it into the cup, then level it off to prevent dense muffins.
Don’t worry if your muffins domed slightly—they’ll taste great!
Store leftovers in an airtight container at room temperature for up to three days.

Equipment Needed

Muffin tin: A standard 12-cup muffin tin works perfectly. If you don’t have one, use a mini muffin tin for smaller treats!
Mixing bowls: Essential for combining ingredients. Any size will do—just make sure they’re spacious enough!
Whisk: A simple whisk will help you blend the wet and dry ingredients smoothly.
Measuring cups and spoons: Accurate measurements are key for baking success.
Spatula: A rubber spatula is great for gently folding in those juicy strawberries.

Variations

For a nutty twist, add chopped walnuts or pecans to the batter for added texture and flavor.
Swap in whole wheat flour for half of the all-purpose flour for a heartier muffin with a nutty taste.
For a little spice, mix in a teaspoon of cinnamon or nutmeg to the dry ingredients.
If you want a vegan option, substitute dairy milk with almond milk and use flax eggs instead of regular eggs.
Experiment with other fruits! Blueberries or raspberries can be great additions, either alone or combined with strawberries.

Serving Suggestions

Enjoy these Double Strawberry Muffins warm with a pat of butter on top for extra richness.
Pair with a cup of coffee or tea to elevate your morning routine into a delightful ritual.
Serve alongside fresh fruit for a stunning brunch presentation.
For dessert, drizzle left-over strawberry syrup over the muffins for added sweetness.
A dollop of whipped cream can turn your muffins into a fancy treat!

FAQs about Double Strawberry Muffins

Do you have questions about these delicious Double Strawberry Muffins? I’ve got you covered with some common queries that might pop up in your mind!

Can I use frozen strawberries instead of fresh? Absolutely! While fresh strawberries offer the best flavor, you can use frozen ones. Just be sure to thaw and drain them to avoid excess moisture.

How should I store leftover muffins? Keep them in an airtight container at room temperature for up to three days. For longer storage, you can freeze them for up to three months!

Can I make mini muffins instead of regular-sized ones? Sure! Simply fill the mini muffin cups about two-thirds full and adjust the baking time to about 10-12 minutes, checking for doneness.

What can I replace granulated sugar with for a healthier option? You can try using coconut sugar or maple syrup as alternatives. Just remember that this may slightly alter the taste and texture.

Can I make these muffins dairy-free? Yes! Substitute milk with almond or oat milk, and use a dairy-free butter alternative. You’ll still end up with delightful muffins perfect for everyone!

Final Thoughts

Baking these Double Strawberry Muffins is more than just creating a simple dessert; it’s an adventure filled with joy and flavor. The warmth of fresh strawberries and the delightful crumble topping combine into a treat that can brighten any day.

I love watching my family’s faces light up as they take their first bite. Whether it be a busy morning or a quiet afternoon, these muffins bring a little sweetness into our lives. Trust me, once you try this recipe, you’ll find it’s a delicious way to savor everyday moments with loved ones!