Strawberry Cake Muffins

  • These muffins have a cakelike texture. The crumble on top gives them a chewy yummy topping. No icing needed!


    • 1/2 cup butter
    • 1 1/4 cup sugar
    • 2 each egg, beaten
    • 2 cups flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup milk
    • 2 cups strawberries, sliced
    • 1 tsp vanilla extract
    • crumble
    • 3/4 cup flour
    • 3/4 cup butter
    • 1 cup sugar
    • colored sugar for garnish, optional

    1. Cream together butter and sugar. Add eggs and vanilla. Mix.

    2. In a separate bowl, sift together flour, baking powder and salt.

    3. Alternate adding dry ingredients and milk to butter sugar mixture until you form a batter. Fold in strawberries, set aside.
    < 4. In a separate bowl, mix flour, sugar and butter together for crumble. 5. Fill paper lined muffin tins 2/3 full with batter.
    6. Sprinkle with crumble and colored sugar if desired.

    7. Bake at 375 for 30 minutes or until toothpick comes out clean.

    Servings: 18

    Oven Temperature: 375°F

    Nutrition Facts
    Nutrition (per serving): 297 calories, 120 calories from fat, 13.7g total fat, 55.1mg cholesterol, 132.4mg sodium, 68.2mg potassium, 41.4g carbohydrates, <1g fiber, 26.2g sugar, 3.1g protein, 439.2IU vitamin a, 9.9mg vitamin c.

    The crumble gives these muffins a chewy top instead of a crumb topping. If you like a crumb top, Add 1/2 cup flour, 3/4 cup brown sugar to the crumble and reduce the sugar to 1/3 cup.

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    5 Responses to Strawberry Cake Muffins

    1. jenn kendall says:

      your muffins look so delicious!

    2. That extra crumble takes these to a new level my friend, absolutely delicious 😀

      Choc Chip Uru

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