Strawberry Muffins Crumble Topping (Printable Version)

Fluffy muffins with fresh strawberries and a buttery crumble, ideal for breakfast or a sweet snack.

# Needed Ingredients:

→ Muffin Base

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

→ Crumble Topping

11 - 1/2 cup all-purpose flour
12 - 1/3 cup granulated sugar
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/4 teaspoon ground cinnamon, optional

# Steps:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
04 - Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overmix.
05 - Fold the diced strawberries into the batter until evenly distributed.
06 - Divide batter evenly among the muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, combine flour, sugar, and cinnamon if using. Add cold butter cubes and rub between fingertips until mixture resembles coarse breadcrumbs.
08 - Distribute crumble topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're genuinely simple to throw together, even on a morning when you're not quite awake yet.
  • The crumble topping adds a textural surprise that feels fancy without any real effort.
  • Fresh strawberries burst throughout, giving you little pockets of brightness in every bite.
02 -
  • Pat the strawberries dry with a paper towel before dicing and folding them in, or they'll release water and make your batter too wet.
  • Don't skip letting the muffins cool in the pan for those first 5 minutes—it's the difference between a muffin that holds together and one that falls apart.
03 -
  • Use a small ice cream scoop to divide batter evenly among the cups—it's faster than a spoon and you'll get consistent-sized muffins that bake at the same rate.
  • If your muffins brown too quickly on top but the centers still feel soft, loosely tent the pan with foil for the last few minutes of baking.
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