Strawberry Muffins with Crumble (Printable Version)

Delight in fluffy muffins filled with ripe strawberries and topped with a buttery, crumbly texture.

# Ingredient List:

→ For the Muffins

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

→ For the 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

# Directions:

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 until evenly distributed.
03 - In a separate bowl, whisk together eggs, milk, vegetable oil, and vanilla extract until well combined.
04 - Add the wet ingredient mixture to the dry ingredients and mix gently with a spatula until just combined, being careful not to overmix.
05 - Carefully fold the diced strawberries into the batter using a gentle folding motion.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, combine flour, sugar, and cinnamon. Add cold butter pieces and rub together with your fingertips until the mixture resembles coarse breadcrumbs.
08 - Sprinkle the crumble topping evenly over each muffin, pressing gently so it adheres.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Bursting with fresh strawberries in every bite
  • Easy to make with simple pantry ingredients
  • Irresistible buttery crumble topping adds texture and flavor
  • Perfect for breakfast, brunch, or an afternoon snack
  • Ready in just 37 minutes from start to finish
  • Makes 12 muffins, ideal for sharing or meal prep
02 -
  • Use room temperature eggs and milk for better batter consistency
  • Don't skip the cooling time in the pan—it helps the muffins set properly
  • For even baking, rotate the muffin tin halfway through baking time
  • Keep the butter cold when making the crumble for the best texture
  • Test doneness with a toothpick—it should come out clean or with just a few moist crumbs
  • Fresh strawberries work best, but you can use frozen in a pinch (don't thaw them first)
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