Strawberry Muffins with Crumble (Printable)

Moist, fluffy strawberry muffins with a golden buttery crumble topping for a delicious breakfast or snack.

# What You Need:

→ Muffin Base

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup unsalted butter, melted and cooled
06 - ¾ cup granulated sugar
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1½ cups fresh strawberries, diced

→ Crumble Topping

11 - ⅓ cup all-purpose flour
12 - ¼ cup granulated sugar
13 - ¼ teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed

# How-To Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a small bowl, combine flour, sugar, and cinnamon. Add cold butter cubes and rub between fingertips until mixture resembles coarse breadcrumbs. Transfer to refrigerator.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
04 - In a large bowl, whisk melted butter and sugar until well incorporated. Add eggs, milk, and vanilla extract; whisk until smooth and homogeneous.
05 - Add dry ingredient mixture to wet ingredient mixture and stir gently until just combined. Do not overmix to maintain muffin texture.
06 - Gently fold diced strawberries into batter using a spatula, distributing evenly throughout.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Generously sprinkle crumble topping over each muffin.
08 - Place muffin tin in preheated oven and bake for 20 to 22 minutes, until a toothpick inserted into the center comes out clean or with few crumbs.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • Fresh strawberries burst with juice as you bite through the fluffy crumb, making each muffin taste like summer no matter the season.
  • The buttery crumble topping adds a satisfying texture that turns an everyday breakfast into something worth waking up for.
  • They come together in under an hour and taste even better the next day, so you can actually enjoy them instead of stress-baking.
02 -
  • Don't overmix the batter once you've added the flour—I learned this the hard way by making them dense and tough, and now I mix just until the flour disappears and not a second longer.
  • Diced strawberries release liquid as they sit, so add them at the very end right before you fill the cups, otherwise you'll end up with watery batter instead of fluffy muffins.
  • The crumble topping only works if the butter stays cold and chunky—melted butter won't crisp up, so keep it in the fridge until the last moment.
03 -
  • Measure your flour by spooning it into the measuring cup instead of scooping directly from the bag—you'll use less and your muffins will be lighter and less dense.
  • If your muffins are browning too fast on top before the insides are done, loosely tent them with foil for the last few minutes of baking.
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