Strawberry Muffins Crumble Topping (Printable Version)

Fluffy muffins loaded with strawberries and topped with a crunchy, buttery crumble for a sweet start.

# 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 - 1 ½ 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

# 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 with 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 well combined. Add eggs, milk, and vanilla extract; whisk until smooth and homogeneous.
05 - Pour dry ingredient mixture into wet ingredients and stir gently until just combined. Avoid overmixing to maintain a tender crumb structure.
06 - Fold diced strawberries into the batter using a spatula with gentle motions.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Generously top each muffin with prepared crumble mixture.
08 - Bake for 20 to 22 minutes until a wooden toothpick inserted in the center emerges clean and tops are golden brown.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • They're ready in under an hour, which means you can satisfy a craving without spending your whole morning in the kitchen.
  • The crumble topping stays golden and crunchy even after a day, so these are genuinely better than store-bought.
  • You can swap the strawberries for whatever berries you have on hand and it still turns out perfect.
02 -
  • Overmixing the batter is the fastest way to tough, rubbery muffins—mix just until the dry ingredients disappear and stop.
  • Room temperature ingredients blend together more smoothly than cold ones, so take your eggs and milk out of the fridge 20 minutes before you start.
03 -
  • Keep your butter cold for the crumble topping—freeze it for 10 minutes after cubing if your kitchen is warm.
  • Don't skip the 5-minute rest in the pan; it lets the muffins set so they don't fall apart when you transfer them.
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