Strawberry Muffins Crumble Topping (Printable Version)

Moist, fluffy muffins filled with fresh strawberries and a golden crumble topping, perfect for breakfast or snacks.

# What You'll Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 0.5 teaspoon baking soda
04 - 0.5 teaspoon salt
05 - 0.5 cup unsalted butter, melted and cooled
06 - 0.75 cup granulated sugar
07 - 2 large eggs
08 - 1 cup whole milk
09 - 1 teaspoon pure vanilla extract
10 - 1.5 cups fresh strawberries, diced

→ For the Crumble Topping

11 - 0.33 cup all-purpose flour
12 - 0.25 cup granulated sugar
13 - 0.25 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 with cooking spray.
02 - In a small bowl, whisk together flour, sugar, and cinnamon. Add cold butter cubes and rub mixture between fingertips until it resembles coarse crumbs. Transfer to refrigerator.
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 ingredient mixture to wet ingredient mixture and fold gently until just combined. Do not overmix.
06 - Fold diced strawberries into batter with a spatula.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full. Sprinkle chilled crumble topping generously over each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • Fresh strawberries burst with flavor, and the buttery crumble topping is where all the magic happens.
  • They come together in under an hour, which means you can serve breakfast to hungry people without exhausting yourself.
  • Even if you think you can't bake, this recipe is forgiving enough to build your confidence in the kitchen.
02 -
  • Room temperature ingredients mix more evenly and create a better crumb; pull your eggs and milk out of the fridge 15 minutes before you start.
  • The moment you think your batter is mixed, stop—overmixing develops gluten and turns your muffins tough and rubbery, which is the opposite of what you want.
03 -
  • Keep your melted butter cool before mixing it with sugar; warm butter will cook the eggs and ruin the batter's structure.
  • If your muffins are browning too quickly on top, tent them loosely with foil for the last few minutes of baking.
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