Strawberry Lemon Crumble Muffins

Fresh strawberries and lemon zest brighten a soft muffin beneath a buttery crumble. Small dry fruit pieces distribute evenly without making wet pockets in the batter.

Ingredients

• 280 g plain flour, divided
• 150 g caster sugar, divided
• 100 g butter, divided
• 2 tsp baking powder
• ¼ tsp salt
• 2 large eggs
• 150 ml milk
• 1 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 200 g strawberries, diced

Method

1. Heat oven to 190°C / 375°F. Line a standard 12-hole muffin tin with paper cases. Pat strawberries dry and cut into small 7 mm pieces.
2. For the crumble, rub 30 g cold butter into 40 g flour and 30 g sugar until small clumps form. Set aside. Melt remaining 70 g butter and let cool until warm.
3. Mix remaining 240 g flour and 120 g sugar with baking powder and salt in a large bowl. Whisk eggs, milk, melted butter, lemon zest and vanilla in another bowl.
4. Pour the wet ingredients into the dry and fold gently until just combined. Fold in the strawberries without crushing them. The batter should remain slightly lumpy.
5. Divide batter between the 12 cases, filling each about three-quarters full. Sprinkle the crumble evenly over the tops.
6. Bake 20–25 minutes until the muffins spring back lightly and a skewer inserted away from fruit comes out without raw batter. Cool in the tin for 5 minutes, then move to a rack for at least 15 minutes.
7. Once cool, refrigerate in a covered container for up to three days because of the fresh fruit. Bring to room temperature before serving, or freeze individually for longer storage.

Keep the fruit small

Dice strawberries to roughly 7 mm so every muffin gets fruit without large soggy areas.

Divide the measured ingredients

Set aside the flour, sugar and butter for the crumble before mixing the batter. The ingredient totals include both components.

Fold just enough

Overmixing develops the flour and makes muffins tough. Stop when the dry streaks disappear and fold fruit in gently.

FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Bake 20–25 minutes until the muffins spring back lightly and a skewer inserted away from fruit comes out without raw batter. Cool in the tin for 5 minutes, then move to a rack for at least 15 minutes.

How should I store leftovers?

Once cool, refrigerate in a covered container for up to three days because of the fresh fruit. Bring to room temperature before serving, or freeze individually for longer storage.