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Baking recipe · from the recipe book

Strawberry Walnut Muffins with Cinnamon Crumb

Tender, vanilla-scented muffins studded with juicy strawberry pieces and toasted walnuts under a crunchy brown-sugar cinnamon crumb.

Strawberry Walnut Muffins with Cinnamon Crumb

Ingredients

  • 2¼ cups280 gAll-purpose flourdivided: 250 g for batter, 30 g for crumb
  • ¾ cup150 gGranulated sugar
  • 3 tbsp packed40 gBrown sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ¾ tsp2 gGround cinnamon
  • 2 large100 gEggsat room temperature
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup (80 ml)80 gMilk, 2%
  • ⅓ cup80 gCanola oil
  • 2 tbsp25 gUnsalted buttermelted
  • 2 tsp8 gVanilla extract
  • 2 tsp4 gLemon zest
  • 1¾ cups sliced300 gStrawberriesdiced small and patted dry
  • ⅔ cup chopped70 gWalnutschopped, divided: 50 g for batter, 20 g for crumb

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Make the crumb first: in a small bowl stir 30 g of the flour (about 1/4 cup) with the brown sugar, cinnamon, melted butter and 20 g of the chopped walnuts until clumpy. Set aside.
  3. In a large bowl whisk the remaining 250 g of flour with the baking powder, baking soda and salt.
  4. In another bowl whisk the eggs, granulated sugar and lemon zest until smooth, then whisk in the Greek yogurt, milk, canola oil and vanilla.
  5. Pour the wet mixture into the flour mixture and fold with a spatula until a few dry streaks remain.
  6. Add the diced strawberries and the remaining 50 g of chopped walnuts and fold gently just until no dry flour shows; do not overmix.
  7. Divide the batter among the lined cups, filling them nearly full, and sprinkle the crumb evenly over the tops.
  8. Bake 5 minutes at 400°F (200°C), then lower to 350°F (175°C) and bake 15–18 minutes more, until golden and a toothpick in the center comes out clean.
  9. Cool in the pan 10 minutes, then move the muffins to a rack and cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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