STRAWBERRY COFFEE CAKE MUFFINS – Easy and delicious Strawberry Coffee Cake Muffins, the perfect muffins to make during strawberry season. Great with a cup of good coffee!
These Strawberry Coffee Cake Muffins are great for breakfast or as a snack and can be ready in no time. These muffins are not only moist and delicious and bursting with flavor, but they are also so easy to make.
I made these several times with my kids. Strawberry Coffee Cake Muffins are quick, delicious and easy to make. It’s very tasty and sweet and perfect way to start your day! Soft and light coffee cake muffins are topped with a crumbly, buttery streusel overflowing as you pull them out of the oven.
They are explosions of flavor in your mouth, and the best part is you can eat them for breakfast with coffee. I’ve taken classic coffee cake and turned it into perfect little muffins with a fresh strawberries and crumble. We make a version of these muffins all the time, sometimes swapping strawberries for other fruits like blueberries, blackberries, cherries or raspberries. The batter is very simple, just flour, sugar, baking powder, salt, butter, egg, buttermilk, vanilla extract and small diced strawberries. Just before baking, we add more strawberries and then sprinkle crumble on the tops of the muffins.
These Strawberry Coffee Cake Muffins smelled incredible while baking in the oven. It was hard to resist digging in while the cooled, but I knew they be worth the wait and worth the wait they were indeed! They are moist, delicious and have bits of sweet strawberries in every bite. I will definitely be making more of these Strawberry Coffee Cake Muffins! Enjoy!
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- ¼ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
- ½ cup buttermilk
- 1½ cups all-purpose flour
- 2 cups fresh strawberries, diced small
- ½ cup all-purpose flour
- ¼ cup butter-chilled and cubed
- ¼ cup brown sugar
- ¼ cup granulated sugar
- Preheat oven to 350 degrees F. Line a 12 cup standard muffin tin with paper liners or coat with nonstick spray, set aside
- In a medium bowl, combine granulated sugar, brown sugar, flour and chilled cubed butter
- Stir with a fork or pastry blender until the mixture is crumbly
- Set in the fridge until ready to use
- In a large mixing bowl cream the butter and granulated sugar until light and fluffy
- Add egg, vanilla extract and buttermilk, beat until well combined
- Sift in the flour, baking powder and pinch of salt, beat on low speed until just mixed
- Gently fold in about half of the strawberries
- Fill muffin liners ¾ full with batter, top with remaining strawberries and then sprinkle crumble on the tops of the muffins
- Bake for 18-20 minutes, until the muffins are lightly browned on top and a toothpick inserted in the center comes out clean
lea says
These muffins look absolutely divine and the pictures are beautiful. You did such a good job! Can’t wait to try the recipe
Ich says
This recipe did not work for me at all.
After baking, the strawberries got all brown and mushy, staining the bread. The crumble just became white, ugly spots in the middle of a brownish muffin. I mean, the colors of the final product had nothing to do with the photos and I don’t know what happened. I did not overbake!
Hope someone can give me some pointers as to why that happened. I had to use sour cream + water instead of buttermilk, so maybe that could be the problem?
Thanks!
Lidia Simic says
Hi Ich, I’m sorry to hear that they didn’t turn out, other readers have had such great success and I’ve made them several times and they’re always delicious.
Given your description of how they turned out, is it possible your baking powder is old. I know when I normally have sunken, mushy baked goods come out of the oven it’s usually because my leavening agent has bad.
Buttermilk is a must! Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. If you don’t have buttermilk, you make a substitute yourself.
Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice or vinegar into the bowl with the milk and whisk to combine and you have buttermilk!
Hope that helps!
Lulu says
Great recipe! Works for me every time. Freezes well. Tried with different fruits, but strawberry version is our favorite. Thanks
Lidia Simic says
You’re very welcome Lulu! 🙂 I’m glad you like the recipe!
Amanda says
Loved this recipe. I just made it this weekend and they’re all gone already 🙂
Lidia Simic says
Thank you for such a nice comment! I’m glad that you like the recipe! 🙂
Joan says
Mine didn’t work at all. They sunk in the middles and was still uncooked after 20 mins. Had to put them back into the oven. Hopefully i can salvage them.
MMM says
These look so good but they flopped…brand new baking soda….so disappointed.
They were for a neighbor that did me a favor.
Abs says
Strawberries created too much moisture in my muffins. Next time, I’ll try and squeeze out some of the juice from the strawberries. They were delicious, but the middles sunk in.