Strawberry Muffins Crumble Topping (Printable Version)

Moist, fluffy treats filled with fresh strawberries and a buttery crumble topping.

# Ingredient List:

→ For the Muffins

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

→ For the Crumble Topping

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

# Step-by-Step Instructions:

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 between fingertips until mixture resembles coarse breadcrumbs. Transfer to refrigerator.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a large bowl, whisk melted butter and sugar until thoroughly combined. Add eggs, milk, and vanilla extract; whisk until smooth and homogeneous.
05 - Pour dry ingredients into wet mixture and fold gently with a spatula until just combined. Do not overmix to maintain tender crumb structure.
06 - Carefully fold diced strawberries into batter until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Generously sprinkle reserved crumble topping over each muffin.
08 - Bake for 20 to 22 minutes until a toothpick inserted into the center emerges clean and tops are golden brown.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • The crumble topping stays buttery and crunchy even after a day, which is rare and kind of magical.
  • You can have fresh, homemade muffins in under an hour, which makes you feel like you have your life together.
  • Fresh strawberries fold in gently without turning the batter pink and watery, keeping the flavor bright and real.
02 -
  • Overmixing the batter develops gluten and makes muffins tough and tunneled instead of tender and crumbly—stir just until the dry ingredients disappear.
  • Cold butter in the crumble is non-negotiable for that crispy texture; if it gets warm while you're rubbing it, stick it back in the fridge for a minute.
03 -
  • Room-temperature eggs and milk mix more smoothly into the butter and sugar, creating a more even batter without lumps or streaks.
  • If your strawberries are very wet, pat them dry with a paper towel before dicing—excess moisture turns the bottom of the muffins soggy.
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