Strawberry Muffins Crumble Topping (Printable Version)

Fluffy muffins with fresh strawberries and a buttery crumb topping, ideal for breakfast or a sweet snack.

# Needed Ingredients:

→ 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 (optional)

# Preparation Steps:

01 - Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In another bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
05 - Fold in the diced strawberries into the batter.
06 - Divide the batter evenly among the muffin cups, filling each about 2/3 full.
07 - In a small bowl, mix flour, sugar, and cinnamon if using. Add cold butter and rub with your fingertips until the mixture resembles coarse crumbs.
08 - Sprinkle the crumble topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center 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 -
  • They taste bakery-fresh but come together faster than you'd expect, making you feel like a kitchen genius without the stress.
  • The crumble topping adds this satisfying textural surprise that keeps people reaching for seconds, even when they meant to have just one.
  • Fresh strawberries mean these taste like breakfast and dessert had a conversation and agreed this was the best outcome.
02 -
  • Overmixing the batter is the thing that transforms light, fluffy muffins into dense, tough ones—if you're uncertain, you've already mixed enough, so put the whisk down.
  • Cold butter in the crumble topping is non-negotiable; if your kitchen is warm, stick both the butter and the mixing bowl in the freezer for five minutes before you start making it.
03 -
  • If you're making these for a crowd, prep all your dry ingredients the night before and store them in a sealed bowl—the wet mixture comes together in two minutes whenever you're ready to bake.
  • Room temperature eggs mix in more smoothly, so pull them from the fridge about 15 minutes before you start if you remember, though cold ones honestly work fine.
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