Strawberry Muffins with Crumble (Print Version)

Fluffy muffins bursting with fresh strawberries and topped with buttery golden crumble.

# What You'll Need:

→ Muffin Batter

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 Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a small bowl, combine flour, sugar, and cinnamon. Add cold butter cubes and rub between your fingertips until the mixture resembles coarse crumbs. 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 together melted butter and sugar until well combined. Add eggs, milk, and vanilla extract; whisk until smooth.
05 - Add the dry ingredient mixture to the wet ingredient mixture and stir gently until just combined. Do not overmix.
06 - Fold diced strawberries into the batter using a spatula.
07 - Divide batter evenly among muffin cups, filling each about three-quarters full. Generously sprinkle crumble topping over each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • Perfectly moist and fluffy texture that stays fresh for days
  • Packed with fresh strawberries in every bite
  • Irresistible buttery crumble topping adds texture and sweetness
  • Easy enough for beginner bakers with simple pantry ingredients
  • Versatile for breakfast, brunch, or dessert
  • Ready in under 45 minutes from start to finish
02 -
  • Allow melted butter to cool for 5-10 minutes before mixing to prevent cooking the eggs
  • Use room temperature eggs and milk for better incorporation and even texture
  • Don't skip refrigerating the crumble topping—cold butter creates the best texture
  • Fill muffin cups about ¾ full for perfectly domed tops
  • Test doneness with a toothpick in the center; it should come out clean or with just a few moist crumbs
  • Let muffins cool in the pan for 5 minutes to set before transferring to prevent breaking
Go Back