Strawberry Ginger Crumb Muffins
Our home runneth over with pie, but lest you think that’s all I bake these days, these Strawberry Ginger Crumb Muffins are proof that pie isn’t the only sweet thing happening around here. Except, they’re not overly sweet, at least in my opinion. And they shouldn’t be because let’s be honest, a sweet muffin is really just a cupcake disguised as a breakfast food, right?
I began with my recipe for Old Fashioned Blueberry Crumb Muffins as a launching pad to make these Strawberry Ginger Crumb Muffins. Strawberries were easily swapped in for blueberries. Almond extract took the place of vanilla extract since that felt a more natural pairing with strawberries.
While I do think cinnamon would work well here in the crumb topping, I was in a gingery mood, so decided to add some ground ginger to it instead. I went with 1/4 teaspoon, just enough to add some essence, but not enough to tempt the goddesses of finicky eating, also known as my children. I’d say you can bump that up to 1/2 teaspoon if you want more a prominent ginger flavor. I also think fresh grated ginger would be quite wonderful here, but haven’t tried it yet myself.
Let’s talk about crumb topping for a moment here. I’m not sure I mentioned this when I wrote about those blueberry muffins, but am sure I’ve said this before in one my crumb cake recipes—please, if you’re going to do anything “crumb”, do it right. There’s no room for skimpy crumb toppings in my baking world.
You’re going to wonder about the amount of crumb topping once you add the batter to the tins. It is not too much, I promise. Trust me on this. As the muffins rise in the oven, the topping disperses rather nicely, creating a crumb topping that neither overwhelms or overpowers the muffins (if that sort of thing were even possible when talking about crumb toppings). This recipe makes a tidy little batch of just six muffins since I’ve been trying to bake in smaller quantities, but it easily doubles if you’re hosting a bigger crowd. I also think most baked goods, especially muffins, should be eaten the day they’re made, but I do suppose you can freeze the batter with the topping, and bake them straight from the freezer (need to remember to experiment with this…).
Eight Years Ago: Quick & Easy Risotto, Lemon Poppy Olive Oil Muffins, Racines Chocolate Cake, 20-Minute Marinara Sauce
Seven Years Ago: Traditional Cream Scones, Homemade Whole Grain Mustard, Cheddar Dill Butter
Six Years Ago: Roasted Rhubarb Jam, Parallel Lives
Five Years Ago: Why We Cook (video), The Gift of Nothing
Four Years Ago: 18 Hours in Philly, When I’m Gone (eggs in purgatory)
Three Years Ago: Easy, Homemade Granola Bars, Shredded Cabbage, Apple & Sesame Salad
Two Years Ago: Sparkling Skinny Margarita, Crispy Potato Straws, Sesame Seed Brittle & Strawberry Oatmeal
One Year Ago: Apple Strawberry Cardamom Pie, Sheet Pan Fried Rice, Cherry Berry Pie, Strawberry Rhubarb Hand Pies
This recipe is now part of my new site, Simmering. It can be found here.
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