Strawberry Muffins with Crumble (Printable)

Fluffy muffins bursting with fresh strawberries and topped with a buttery, crumbly finish.

# 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 (optional)

# How To Make It:

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 well blended.
04 - Pour wet ingredients into dry ingredients and gently fold together until just combined, being careful not to overmix.
05 - Gently fold diced strawberries into the batter using a spatula.
06 - Divide batter evenly among muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, combine flour, sugar, and cinnamon. Add cold butter cubes and use your fingertips to rub the mixture until it resembles coarse breadcrumbs.
08 - Sprinkle crumble topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They stay impossibly moist and fluffy even the next day, which means you can actually make them ahead without that stale muffin regret.
  • The crumble topping adds a textural contrast that makes these feel fancier than they actually are, but they're still easy enough for a Tuesday morning.
02 -
  • Overmixing the batter is the single most common mistake—it's tempting to blend everything smoothly, but those few flour streaks are what keep your muffins tender and light.
  • Cold butter for the crumble topping genuinely matters; if it's room temperature, you'll end up with a dense, cake-like layer instead of actual crumbles.
03 -
  • Room-temperature eggs and milk mix more smoothly into the rest of the batter, so pull them out of the fridge while your oven preheats.
  • If your strawberries are particularly large or wet, pat them dry and toss them in a tablespoon of flour before folding them in—this prevents them from sinking to the bottom.
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