Strawberry Swirl Coffee Cake Muffins

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4.75 from 4 votes

Strawberry Swirl Coffee Cake Muffins

Prep Time30

Cook Time20

Total Time50

Course: Breakfast, Snack

Cuisine: American

Keyword: Muffins

Servings: muffins

Calories: 426kcal

Author: Mike Johnson

Ingredients

For the Strawberry Swirl:

80 g strawberry preserves
1 tablespoon lemon juice

For the Crumb Topping:

50 g Domino® Golden Sugar
55 g Domino® Dark Brown Sugar
125 g all-purpose flour
30 g walnuts
1 teaspoon ground cinnamon
115 g unsalted butter cold & cubed

For the Muffins:

115 g unsalted butter softened
150 g Domino® Golden Sugar
55 g Domino® Dark Brown Sugar
2 large eggs room temperature
115 g sour cream room temperature
2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon coarse sea salt
250 g all-purpose flour
60 g buttermilk room temperature
145 g diced strawberries

Metric - US Customary

Instructions

Preheat oven to 425°F (220°C). Prepare two muffin tins by spraying the inside of every other cavity or lining with cupcake liners. Spray the top of the muffin tins with cooking spray (to prevent the muffin tops from sticking) then set aside.
Make the strawberry swirl: In a small bowl, stir together the strawberry preserves and lemon juice until combined. Set aside.
Make the crumb topping: In the bowl of a food processor, combine the Domino® Golden Sugar, Domino® Dark Brown Sugar, flour, walnuts, cinnamon, and butter. Pulse until the topping begins to clump together and become crumbly. Set aside.
Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Domino® Golden Sugar, and Domino® Dark Brown Sugar together on high speed until smooth and creamy, about 3 minutes. Add the eggs, sour cream, and vanilla extract. Beat on high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
Whisk the baking powder, baking soda, salt, and flour together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the buttermilk and diced strawberries and mix on low speed until everything is combined.
Spoon 4.5 tablespoons of batter into each cup or liner, filling each to the top. Then spoon about a teaspoon of the strawberry preserves/lemon juice mixture into each cup, swirling with a toothpick or skewer. Press a handful of the crumb topping into the top of each muffin.
Bake for 5 minutes at 425°F (220°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (180°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 15 minutes, then use an offset spatula to run underneath the edges of the strawberry muffin tops to prevent them from sticking in the pan. Be careful to just run the offset spatula under the edges—you don't want to accidentally cut into the muffin and decapitate the muffin from its top! After unsticking the muffin tops, keep cooling the muffins in the tins completely to room temperature.

Notes

The muffins are best on the day that they’re made, but can be individually wrapped in plastic or kept in an airtight container and stored at room temperature for up to 3 days.

Nutrition