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)
- 1 tablespoon cornstarch + 1 tablespoon cold water
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 teaspoon vanilla extract (or 1 vanilla bean)
Cream Cheese Filling
- 6 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
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 JUST until sugar is dissolved and strawberries begin to release their natural juices. Add a drop of red food dye, if desired, and cornstarch mixture (whisk together the cornstarch with the cold water until dissolved). Cook an additional minute or so, until sauce is thickened. 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 20-30 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean. For regular sized muffins, bake 18-28 minutes, or until a toothpick inserted into the center comes out clean.
7. Make the mascarpone filling (OR you can make a cream cheese filling).
For 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.
For the cream cheese filling: In the bowl of a stand mixer fitted with the paddle attachment, or with a large bowl, using a handheld mixer, beat the cream cheese, powdered sugar and vanilla extract together until smooth and creamy.
8. Scoop the center of the muffins out, then pipe the mascarpone OR cream cheese filling into the center. Place scooped out center back on top. Enjoy!