Happy Monday! Happy May! Today we’re celebrating with Strawberry Lemon Crumb Cake Muffins!
Nick & I have just returned from a weekend in Burlington, Vermont celebrating my sister-in-law’s 21st birthday. Y’all. Burlington is truly a food & beer-lovers dream. This quaint college town is packed with breweries & restaurants galore. Everything is fresh & local & divine. On Saturday, we had an amazing time visiting breweries around town on the Burlington Brew Tours (https://burlingtonbrewtours.com) This company also has tours in DC, Boston & Philly, which I definitely recommend if you’re in any of these areas.
The weekend festivities brought up old memories of my own 21st birthday, which is the second time Nick & I ever hung out (after only having met the day before.) The 21st-birthday trend at the time was for your friends to make a list of 21 ridiculous tasks for you to complete by the end of the night. The giant martini glass-shaped list that I wore as a necklace included items such as “sing Dixieland Delight to the bar on top of a table,” “ride a chained up bicycle” & “serve your own drink at a bar.”. Pretty sure I would be arrested if I did any of the things on this list today.
I forced (yes, forced) Nick to be my list “manager” that night, which entailed him monitoring the activities I completed as I ran (yes, ran) all over Chapel Hill. Cue images of a parent trying to keep up with their kid at an amusement park. He secretly (& very sweetly) marked off items that I never actually completed, which probably saved me a trip to jail/the hospital. The fact that he liked me after that night is unclear to pretty much everyone, but I guess it’s proof that love is blind (& deaf, apparently.)
As we hung out over the following weeks, Nick came to realize that I’m not a total maniac (“total” being the operative word.) It was during this time that I started baking him all kinds of treats. Cookies, brownies, muffins…you name it, I baked it. Five years later, & the baking hasn’t stopped. Nick is my recipe guinea pig & #1 fan. As the official taster & tester of Sugar + Salt, he provides great feedback & recipe ideas for the affordable price of yummy food.
Recently, Nick expressed he was looking for some healthy snacks he could eat at work & while studying at night. I decided muffins would fit the bill, as they are easily transportable & have self-contained portion control. Plus, with a few easy ingredient substitutes, muffins can be low-fat & low-sugar without being low-flavor.
These strawberry lemon crumb cake muffins are all of that: healthy, quick & packed full of delicious flavor. Strawberries provide natural sweetness & moisture, while lemon provides bright, fresh flavor that enhances the entire muffin. Greek yogurt & coconut oil keep the muffins moist while keeping the fat & calorie content low.
The crown jewel of these muffins is obviously the cinnamon crumb topping. It feels as if you’re eating an indulgent bakery crumb cake or cinnamon roll, just without the added guilt! However, if you’re really trying to watch your diet, skip the topping. No worries, you will still have an incredibly delicious muffin.
These strawberry lemon crumb cake muffins can be made in 30 minutes or less, & are a great snack to have on hand for a quick breakfast or snack. Or, if you’re like me, they can help ween you off eating chocolate after dinner every night.
- ¼ cup unsalted butter, softened
- ⅓ cup melted coconut oil
- ¾ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup plain greek yogurt
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup chopped strawberries
- 2 tablespoon flour
- ¾ cup brown sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter, melted
- Preheat oven to 350. Line a muffin tin with muffin liners.
- Chop strawberries into small, uniformly sized pieces.
- Add butter, coconut oil, sugar, vanilla, egg, yogurt and lemon juice to a large bowl. Beat with an electric mixer until light in color, about 2 minutes.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt and zest.
- Add flour mixture to butter mixture and beat until just combined. Fold in strawberries.
- Scoop batter into prepared muffin tin.
- To make crumb topping, stir together brown sugar, flour, cinnamon and melted butter with a fork.
- Sprinkle topping on muffins and gently press into batter.
- Bake for 17-18 minutes, or until firm to touch and lightly golden brown.
- Cool muffins on wire rack. Store in air-tight container for 5 days.