Strawberry Muffins Crumble Topping (Print Version)

Moist, fluffy muffins filled with fresh strawberries and topped with a crunchy buttery crumble.

# What You Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1 1/2 cups fresh strawberries, diced

→ For the Crumble Topping

11 - 1/3 cup all-purpose flour
12 - 1/4 cup granulated sugar
13 - 1/4 teaspoon ground cinnamon
14 - 3 tablespoons unsalted butter, cold and cubed

# How To Make It:

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 mixing bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large mixing bowl, whisk melted butter with sugar until well combined. Add eggs, milk, and vanilla extract; whisk until smooth and fully incorporated.
05 - Add dry ingredient mixture to wet ingredients and stir gently with a spatula until just combined. Do not overmix; some lumps are acceptable.
06 - Fold diced strawberries gently into batter using a spatula, distributing evenly throughout.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Distribute crumble topping generously over each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean. Muffins should be golden brown on top.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire cooling rack until completely cooled. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The crumble topping adds a delightful textural contrast that keeps things interesting with every bite.
  • They come together in under an hour and taste like you spent way more effort than you actually did.
  • Fresh strawberries stay juicy inside while the muffin stays moist, which honestly took me a few tries to figure out.
02 -
  • If you use frozen strawberries, thaw and drain them thoroughly first, or they'll release too much liquid and make your muffins soggy—I learned this in a disappointing winter batch.
  • The magic is in not overmixing the batter once you combine wet and dry ingredients; this single habit is what separates homemade muffin shop quality from dense hockey pucks.
03 -
  • Room-temperature eggs and milk mix more smoothly into the batter and create a lighter crumb, so pull them out of the fridge 10 minutes before you start.
  • If your crumble topping is getting warm from handling, pop it back in the freezer for a minute—that cold is what makes it crispy instead of cakey on top.
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