Strawberry Muffins Crumble Topping (Printable)

Fluffy muffins bursting with fresh strawberries and topped with a golden, buttery crumble for a delightful treat.

# 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

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a small bowl, whisk together flour, sugar, and cinnamon. Add cold butter cubes and rub mixture between fingertips until resembling coarse crumbs. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
04 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, milk, and vanilla extract; whisk until smooth.
05 - Add dry ingredients to wet ingredients and fold gently until just combined. Do not overmix.
06 - Fold diced strawberries into batter using a spatula.
07 - Divide batter evenly among muffin cups, filling each approximately ¾ full. Generously sprinkle crumble topping over each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 - Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Tips:

01 -
  • The crumble topping adds actual texture and keeps things interesting—it's not just another plain muffin.
  • Fresh strawberries stay intact enough to taste like real fruit, not jam, because we fold them in gently at the end.
  • You can have warm muffins from your oven in under an hour, which somehow feels like a small kitchen victory.
02 -
  • Overmixing the batter is the silent killer—even if it seems like you should stir longer, stop when you see the last streaks of flour because that's when the muffins stay tender and light.
  • Cold butter in the crumble topping is non-negotiable; if your kitchen is warm, refrigerate the topping ingredients before combining them so the texture stays distinct and craggy.
03 -
  • Room-temperature ingredients mix more smoothly, so pull your eggs and milk out of the fridge about 30 minutes before you start if you have the time.
  • The secret to keeping muffins moist is not overbaking—check at 20 minutes and remember that they continue cooking slightly after you remove them from the oven.
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