Strawberry-Crumb Muffins (using our Blueberry Muffin Mix)

Strawberry-Crumb Muffins (using our Blueberry Muffin Mix)

Native strawberries and our baking mix make these Strawberry-Crumb Muffins delicious and easy to make!


Yield: 12 muffins


1 package Carolyn’s Farm Kitchen Blueberry Muffin Mix

2 large eggs

½ c. (1 stick) melted butter, or vegetable oil

½ c. milk

1/8 tsp. strawberry extract (optional)

2 c. hulled, and chopped fresh strawberries (one heaping quart) 


½ c. flour

¼ c. granulated sugar

¼ c. lightly packed light brown sugar

1 Tbl. cinnamon

4 Tbl. (1/2 stick) butter, melted

Preheat the oven to 350 and grease and line a 12-cup muffin tin with muffin liners.

-Wash and chop the strawberries and set them aside.

-Combine all the crumb ingredients in a medium bowl, add the melted butter and stir everything until well blended.  Set mixture aside.

-Assemble the baking mix according to package instructions, adding the strawberry extract in with the wet ingredients and omitting folding any fruit into the batter.  Use a scoop or spoon to portion the batter evenly into 12 muffins and top each muffin with chopped strawberries to generously cover the batter (about 2 Tbl. chopped berries per muffin).  Place pan on a baking sheet and bake for 15 minutes.

-After 15 minutes, gently pull the rack out and top each muffin with the crumb mixture to cover completely.  Place back in the oven and continue baking for 12-15 minutes or until the bottom portion of muffin is just baked through.  Note: this can be deceiving when testing because the top half which has the berries is ‘wet’.  Pull as soon as the bottom batter is just baked through.

Recipe Tips:  This method also works great with chopped fresh peaches, or any fresh fruit that is very wet and throws off a lot of moisture during baking. If the chopped fruit produces a lot of juice (especially in season), strain this off before adding to the muffins. The juice can be saved to swirl into yogurt, add to seltzer, or whatever!


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