Strawberry Crumble Muffins
Soft, fluffy Strawberry Crumble Muffins are layered with a homemade strawberry jam and topped with a buttery, cinnamon sugar crumble topping. The muffins are baked until golden brown, then filled with a creamy mascarpone vanilla bean filling. These muffins use Greek yogurt in the muffin base which helps make the muffins ultra tender, and helps the muffins achieve taller, bakery style tops.
FAQ
Can I use gluten free flour?
Yes, you can use a gluten free all-purpose blend flour in this recipe in a one to one ratio. I recommend using Bob’s Red Mill or King Arthur’s gluten free all-purpose blend.
Storage
Store leftover Strawberry Crumble Muffins in the refrigerator covered in an airtight container up to 1 week.
You can also freeze these muffins in a freezer safe bag or container for up to 2 months. If you choose to do this, I recommend not filling with the mascarpone center. I personally think the mascarpone center is better when it is freshly made.
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Strawberry Crumble Muffins
Description
Soft, fluffy Strawberry Crumble Muffins are layered with a homemade strawberry jam and topped with a buttery, cinnamon sugar crumble topping. The muffins are baked until golden brown, then filled with a creamy mascarpone vanilla bean filling. These muffins use Greek yogurt in the muffin base which helps make the muffins ultra tender, and helps the muffins achieve taller, bakery style tops.
Ingredients
Muffins
- 8 tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Strawberry Filling
- 1 pound strawberries, cut into quarters (fresh or frozen)
- 1/3 cup granulated sugar
- Juice from 1 lemon
- 1 drop red food gel (optional)
Crumble Topping
- 3 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
Mascarpone Center
- 3/4 cup mascarpone cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract (or 1 vanilla bean)
Instructions
1. Preheat oven to 375F. Line a 6 count jumbo muffin pan with liners, or a 12 count muffin pan with liners.
2. Make the strawberry filling. In a medium size saucepan, add strawberries, sugar and juice of lemon. Cook over medium heat, stirring constantly until sugar is dissolved and strawberries begin to release their natural juices. Add a drop of red food dye, if desired. This will help the strawberry filling remain a nice, bright red color, even after baking, but it is not necessary. Pour strawberry filling into shallow heat proof bowl and place in refrigerator until ready to use.
3. Make the crumble topping. In a large bowl, add sugar, cinnamon and flour and stir to combine. Add softened butter and use a fork to claw/combine ingredients together, until pea sized morsels remain. Place bowl in refrigerator until ready to use.
4. Make the muffins. In a large bowl, add melted butter, sugar, Greek yogurt, eggs, whole milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder and salt. Mix just until combined.
5. Add half the muffin batter to the prepared muffin tin. Add half the cooled strawberry filling on top, then top with remaining muffin batter, then remaining strawberry filling on top. Sprinkle crumble topping on top.
6. Bake in preheated oven 20-25 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 15-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the mascarpone filling. Bring a medium sized pot of water to a simmer. Add to a heat proof shallow bowl, the egg and sugar. Whisk to combine. Add the bowl on top of the simmering water. Stir constantly until mixture reaches 160F. The mixture will coat the back of a spoon. Allow to cool for 5 minutes.
In the bowl of a stand mixer, fitted with the paddle attachment, add the mascarpone and cooled egg mixture, as well as the vanilla extract. Beat until smooth and creamy. Add mixture to a piping bag, or zip-top bag with one corner snipped off.
8. Scoop the center of the muffins out, then pipe the filling into the center. Place scooped out center back on top. Enjoy!
