Have you noticed the strawberry shortcake crumble topping trend? I noticed many people sharing various versions of the crumble recipe all over Tiktok. I’ve seen the topping on cake, cupcakes and countless other desserts. Most people seem to make it using strawberry gelatin mix and vanilla pudding mix. The version I’m sharing here uses freeze dried strawberries instead. I’m not opposed to using gelatin mix, I just seriously love the tart, natural flavor of freeze dried strawberries.
This topping is irresistible on these tender strawberry muffins. I wanted to pile on as much crumble topping as possible so I used tulip baking cups. They’re made of grease-proof parchment paper squares. You can buy them online or make them yourself with squares of parchment. You can use the link provided at the end of the recipe to find the ones I used. Keep in mind, if you use standard muffin liners, you’ll use less batter and topping for each muffin, so you’ll end up with a few more muffins.
I used fresh strawberries for the puree in the muffins, but feel free to use frozen, defrosted strawberries if you cant get fresh ones.
| Servings |
muffins
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- 1 cup (4 1/2 ounces) all purpose flour
- 1/2 cup (3 1/2 ounces) sugar
- 1/4 teaspoon salt
- 1/2 cup (4 ounces) cold, unsalted butter, cubed
- 1 cup (1/2 ounce) freeze-dried strawberries, finely crushed (measure before crushing strawberries)
- 2 1/4 cups (10 1/8 ounces) all purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (6 ounces) unsalted butter, softened (1 1/2 sticks)
- 1 1/8 cups (8 ounces) sugar
- 2 eggs
- 1 teaspoon strawberry extract
- 1/2 cup buttermilk
- 1/2 cup strawberry puree
- 1-2 drops pink or red gel food color optional
Ingredients
Strawberry Shortcake Crumble Topping
Strawberry Muffins
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- In a medium bowl, combine flour, sugar and salt.
- Cut cubed butter into the flour mixture with a pastry blender or with your fingers until it forms pea size pieces.
- Place half of crumble mixture into another medium bowl and combine with freeze dried strawberries. Mix well and press together with your fingers to form pea sized pieces.
- Gently combine the two bowls of crumble together. Set aside in refrigerator while preparing muffin batter.
- Preheat oven to 375ºF. Line a 12 serving muffin tin with tulip baking liners or parchment squares.
- In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat butter with an electric mixer on medium speed until smooth. Add sugar and beat until light and fluffy.
- Add eggs and extract. Beat until well combined.
- Add dry ingredients and beat on low speed, just until combined.
- Add buttermilk, strawberry puree and food color. Beat on low speed, just until combined.
- Divide batter evenly into muffin liners.
- Sprinkle crumble topping evenly over batter.
- Bake at 375ºF for 5 minutes, then turn oven temperature down to 350ºF and continue baking until topping is golden and a toothpick inserted in center is clean, about 13-17 more minutes.
To find tulip baking cups, click here
To find floral tulip baking cups, as seen on TikTok, click here
What’s the best way to store these muffins? Can you freeze them?
Hi Geegee, I typically store muffins loosely covered on my countertop for up to 24 hours. For longer storage, I freeze them in a freezer bag for up to 1 month. I let them defrost on the counter then warm them up briefly in the oven.