Strawberry Muffins Crumble Topping (Printable)

Moist, fluffy muffins filled with fresh strawberries and a buttery crumble topping for a perfect snack.

# What You Need:

→ 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 lightly grease the cups.
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 eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry mixture and stir gently until just combined. Do not overmix; lumps in the batter are acceptable.
05 - Gently fold the diced strawberries into the batter using a spatula or folding motion to distribute evenly without crushing the fruit.
06 - Divide batter evenly among prepared muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, combine flour, sugar, and cinnamon. Add cold butter cubes and rub between fingertips until mixture resembles coarse breadcrumbs.
08 - Distribute crumble topping evenly over each muffin, pressing gently to adhere.
09 - Bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean or with minimal crumbs.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Advice:

01 -
  • They're genuinely fluffy inside without tasting store-bought or artificial.
  • The crumble topping adds that textural surprise that makes people ask for the recipe.
  • Practically impossible to mess up once you understand not to overmix the batter.
02 -
  • Overmixing the batter is the quickest way to tough, dense muffins—fold gently and stop as soon as the flour is incorporated.
  • Using cold butter for the crumble topping is non-negotiable if you want actual crumbs instead of a pasty topping.
  • Don't skip the 5-minute rest in the pan; it prevents the bottoms from sticking to the liner.
03 -
  • Room-temperature ingredients mix together more evenly, so take your eggs and milk out of the fridge about 20 minutes before you start baking.
  • If your oven runs hot, check the muffins at the 18-minute mark rather than waiting the full 22 minutes—muffin baking times vary widely between ovens.
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