These strawberry crumble muffins are a delightful way to start your morning, featuring a warm, fluffy base combined with fresh strawberries and a crunchy topping. They’re not just tasty; they’re a treat the whole family can enjoy!
This recipe addresses the challenges of muffin dryness, dense textures, and insufficient flavor, ensuring a moist and enjoyable treat with strawberries and crumble.
I remember the time I decided to whip these up for a busy weekend brunch. I had guests arriving, and I wanted something that didn’t require crazy prep. I found myself short on strawberries but still pulled it off with just enough on hand. It made for a cozy, yet slightly chaotic, morning affair!
The simplicity of this recipe shines through, making it an excellent choice for even the busiest days. In just about 35 minutes, you can have a dozen muffins ready to enjoy, bringing smiles all around. The lovely aroma that fills the kitchen will get everyone’s attention and keep them asking for more.
If you want to try another strawberry recipe, I suggest checking out my Strawberry Biscuits for a sweet twist!
Table of contents
Why You Will Love This Recipe
- Texture That’s Light and Fluffy – Using cold butter is key to creating muffins that are airy and soft. The buttery crumble topping adds an extra crunch that contrasts beautifully with the tender muffin base.
- Seasonal Freshness – Fresh strawberries shine in these muffins, offering a burst of flavor with each bite. The best strawberries are slightly firm, ensuring they hold their shape and deliver vibrant taste throughout baking.
- Simple Preparation – The steps to make these muffins are straightforward and quick. You’re looking at just around 35 minutes from start to finish, making it easy to whip up a batch whenever the craving hits.
- Make Ahead and Store – These muffins stay fresh for days and can be easily frozen. Just pop them in the toaster for a warm breakfast treat that’s ready in minutes, ensuring enjoyment long after they’re baked.
Strawberry Crumble Muffins with Crunchy Topping
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry crumble muffins with a crunchy topping, perfect for breakfast or brunch.
Ingredients
- ½ cup (113 g) cold unsalted butter, cubed
- ½ cup (100 g) sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 cups fresh strawberries, diced
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Step 1: Preheat your oven to 400°F. Line a muffin tin with liners and set aside.
- Step 2: In a large bowl, combine cold cubed butter, sugar, flour, baking powder, and salt. Use a fork to toss the ingredients and then break down the butter until the mixture is crumbly. Take care not to over-mix.
- Step 3: In a medium bowl, whisk together the buttermilk and room temperature eggs until smooth.
- Step 4: Pour the buttermilk and egg mixture into the dry ingredients. Stir gently and only until just combined to avoid over-mixing, which can cause dense muffins.
- Step 5: Using a spatula, carefully fold the diced strawberries into the batter, keeping the fruit pieces intact to maintain bursts of flavor.
- Step 6: Spoon the batter into the muffin cups, filling them almost to the top for a nicely domed shape.
- Step 7: In a separate bowl, whisk together flour, brown sugar, and salt. Drizzle in the melted butter and mix until the topping becomes crumbly.
- Step 8: Sprinkle about 1 tablespoon of the crumble topping evenly over each muffin. Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with crumbs but no wet batter. If the topping begins to darken too much, loosely cover muffins with foil during the last 5 minutes of baking.
- Step 9: Remove muffins from the oven and let cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, ensuring they maintain moisture and avoid sogginess.
Notes
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving to restore texture.
- Freezing: Wrap each muffin individually in plastic wrap or aluminum foil. Place in a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- Use cold unsalted butter in the dry ingredients to create light, fluffy muffin texture by trapping air during mixing.
- Avoid over-mixing after adding wet ingredients; stir just until ingredients combine to prevent dense muffins.
- Pat strawberries dry with paper towels if they are very juicy to maintain batter consistency.
- If muffins overflow during baking, fill cups only two-thirds full before adding the crumble topping.
- Confirm that baking powder is fresh and measured precisely (1 tablespoon) for effective rising.
- Leave muffins in the baking tin for 5 minutes after baking before transferring to a wire rack to help lock in moisture.
- A golden brown top and toothpick test with crumbs indicate doneness.
Nutrition
- Serving Size: 1 muffin
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Strawberries: Use ripe, fresh strawberries for the best sweetness and juiciness. Look for bright red and fragrant ones, avoiding any mushy or unripe berries.
- All-purpose flour: A standard all-purpose flour works well here. Make sure it’s fresh to avoid any off flavors in your muffins. For gluten-free, you can swap in a quality measure-for-measure blend.
- Brown sugar: Light or dark brown sugar adds a rich, caramel flavor that’s key to these muffins. It also helps create a moist texture, so don’t skimp on it!
- Oats: Use rolled oats for a chewy topping. They add texture and make the crumble delightful. Quick oats won’t hold up well in the topping.
- Baking powder: Ensure it’s fresh for the best rise! This ingredient is crucial to giving your muffins that light, fluffy texture.
- Butter: Opt for unsalted butter to control the saltiness. Chilling it slightly before mixing helps create a crumbly topping for that desired crunch.
- Cinnamon: A dash of ground cinnamon adds warmth and enhances the strawberries’ flavors. Make sure it’s fresh to get the best aroma and taste in your muffins.
- Egg: Use a large egg at room temperature; it’s essential for binding and helps to ensure the muffin rises properly!
- Strawberries: Use ripe, fresh strawberries for the best sweetness and juiciness. Look for bright red and fragrant ones, avoiding any mushy or unripe berries.
- All-purpose flour: A standard all-purpose flour works well here. Make sure it’s fresh to avoid any off flavors in your muffins. For gluten-free, you can swap in a quality measure-for-measure blend.
- Brown sugar: Light or dark brown sugar adds a rich, caramel flavor that’s key to these muffins. It also helps create a moist texture, so don’t skimp on it!
- Oats: Use rolled oats for a chewy topping. They add texture and make the crumble delightful. Quick oats won’t hold up well in the topping.
- Baking powder: Ensure it’s fresh for the best rise! This ingredient is crucial to giving your muffins that light, fluffy texture.
- Butter: Opt for unsalted butter to control the saltiness. Chilling it slightly before mixing helps create a crumbly topping for that desired crunch.
- Cinnamon: A dash of ground cinnamon adds warmth and enhances the strawberries’ flavors. Make sure it’s fresh to get the best aroma and taste in your muffins.
- Egg: Use a large egg at room temperature; it’s essential for binding and helps to ensure the muffin rises properly!
Recipe Tips
- If muffins overflow while baking, fill muffin cups only two-thirds full before adding the crumble topping for proper rising and baking.
- When strawberries release too much juice, pat them dry with paper towels before folding them into the batter to maintain muffin texture.
- If the crumble topping gets too dark, cover muffins loosely with foil during the last 5 minutes of baking to prevent burning.
- When muffins seem dense, check that your baking powder is fresh and properly measured at 1 tablespoon for optimal rise.
- If muffins cool too quickly, leave them in the tin for 5 minutes before transferring to a wire rack to maintain moisture.
Serving Suggestions
Serve strawberry crumble muffins as a breakfast option alongside yogurt or cottage cheese for added protein. Pair them with fresh fruit like blueberries or raspberries for a colorful plate.
Use to make a delicious strawberry crumble loaf or as a base for mini fruit tarts. Add to a brunch spread with quiches or breakfast burritos for variety.
Top with whipped cream or a drizzle of honey for extra sweetness. Consider adding a sprinkle of cinnamon for warmth and additional flavor notes.
Recipe variations
- You can use frozen strawberries instead of fresh for strawberry crumble muffins; thaw and drain them well to avoid excess moisture affecting the batter.
- Add 1 teaspoon of lemon zest and 1/2 teaspoon of vanilla extract to the batter for a fresh, aromatic twist that complements the strawberry flavor nicely.
- Either use all-purpose flour or a gluten-free flour blend when making these muffins to accommodate dietary needs without changing the crumbly texture.
- If baking for more than 12 muffins, double all ingredients and divide the batter into two muffin tins, adjusting bake time to 20-22 minutes for larger batches.
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How to Store?
To keep your strawberry crumble muffins fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature. Store up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Transfer to an airtight container and refrigerate. Store up to 5 days. Bring to room temperature before serving for best texture.
Freezing: Wrap each muffin in plastic wrap or aluminum foil. Store in a freezer bag or container up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Strawberry Shortcake
- Strawberry Blondies
- Strawberry Crunch Cheesecake
- Strawberry Shortcake Cake Roll
If you enjoyed this strawberry crumble muffins or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
