Strawberry Muffins Crumble Topping (Printable)

Fluffy muffins filled with fresh strawberries and a crunchy crumble topping, ideal for breakfast or snack.

# What You'll Need:

→ For the Muffins

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

→ For the 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

# Directions:

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. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, whisk melted butter and sugar until combined. Add eggs, milk, and vanilla extract; whisk until smooth.
05 - Add dry ingredients to wet ingredients and gently mix until just combined. Avoid overmixing to maintain tender muffins.
06 - Fold diced strawberries into the batter using a spatula.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Generously sprinkle crumble topping over each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay incredibly moist for days, which means you can actually enjoy them fresh without rushing through a whole batch.
  • The crumble topping adds this satisfying textural contrast that elevates simple muffins into something you'd serve to guests without apology.
  • Fresh strawberries shine through without getting lost in sweetness, so they taste like summer in every bite.
02 -
  • Overmixing the batter is the single most common mistake—muffins should come together quickly and look slightly lumpy, not smooth like cake batter.
  • Tossing your strawberries in just a pinch of flour before folding them in prevents them from sinking to the bottom of the muffins where they create wet spots.
  • Don't skip the cooling time in the pan or you'll end up with broken muffins and disappointment.
03 -
  • Room temperature ingredients mix together more smoothly and evenly than cold ones, so take your eggs and milk out of the fridge about 15 minutes before you start—it genuinely makes a difference.
  • If your strawberries are particularly large or watery, dice them and let them drain on a paper towel for a few minutes before folding them in to prevent soggy muffins.
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