Strawberry Muffins Crumble Topping (Print)

Fluffy muffins filled with fresh strawberries and topped with a buttery crumble for a delightful bite.

# Components:

→ 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 cold unsalted butter, 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 each cup.
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 together eggs, milk, vegetable oil, and vanilla extract until fully incorporated.
04 - Pour wet ingredients into dry ingredients and gently mix until just combined, being careful not to overmix as this develops gluten and results in dense muffins.
05 - Gently fold the diced strawberries into the batter using a rubber spatula with minimal stirring.
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 cubed butter and use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
08 - Distribute the crumble topping evenly across the surface of each muffin.
09 - Bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
10 - Let muffins rest in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • They're fluffy enough to feel indulgent but not so heavy that you feel guilty eating two for breakfast.
  • The crumble topping stays crispy even after a day in the container, which shouldn't work but somehow does.
  • Fresh strawberries make them taste seasonal and special without requiring any fancy techniques.
02 -
  • Don't thaw frozen strawberries unless you want pink batter and soggy spots—the moisture release is real and changes everything.
  • Cold butter in the crumble is the difference between crispy topping and one that melts into the cake, so keep it in the fridge until the last second.
03 -
  • Dice your strawberries smaller than you think you need to so they distribute evenly and don't sink to the bottom of the cups.
  • The crumble topping stays crispier longer if you bake it at 375°F rather than 350°F—the higher heat caramelizes the sugar just enough.
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