Strawberry Muffins Crumble Topping (Print)

Moist muffins bursting with fresh strawberries and golden crumble topping for breakfast or a snack.

# Components:

→ Muffin Batter

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

→ 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

# Directions:

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 your fingertips until the mixture resembles coarse breadcrumbs. Refrigerate until ready to use.
03 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
04 - In a large bowl, whisk melted butter and sugar until well combined. Add eggs, milk, and vanilla extract; continue whisking until smooth and homogeneous.
05 - Add dry ingredients to wet ingredients and fold together gently until just combined. Avoid overmixing to maintain muffin texture.
06 - Fold diced strawberries into the batter using a spatula or wooden spoon.
07 - Distribute batter evenly among muffin cups, filling each approximately three-quarters full. Top each muffin generously with reserved crumble mixture.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin emerges clean with no batter clinging.
09 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're moist enough to stay soft for days, yet sturdy enough to grab on your way out the door.
  • The crumble topping gives you that café-quality finish without any fussy techniques.
  • Fresh strawberries mean you taste actual fruit, not just the idea of it.
02 -
  • If your strawberries are very wet, pat them dry before dicing and folding them in—extra moisture can make the crumb a bit heavy.
  • Don't skip refrigerating the crumble topping; it's the difference between a separated, buttery crunch and something that bakes into a sad, compact layer.
03 -
  • Room-temperature eggs and milk mix more smoothly into your butter and sugar, creating a more even batter with fewer lumps.
  • The secret to muffins that aren't dome-shaped is filling your cups evenly and baking at a steady temperature—resist opening the oven door before minute 18.
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