Strawberry Muffins with Crumble (Printable Version)

Fluffy muffins bursting with fresh strawberries and topped with a buttery crumble for a sweet bite.

# What You Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup vegetable oil
09 - 1 tsp 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 tsp ground cinnamon

# How To Make:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until well combined.
04 - Add wet ingredients to dry ingredients and mix gently until just combined, avoiding overmixing.
05 - Fold diced strawberries into the batter using a spatula.
06 - Distribute 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 rub between fingertips until mixture 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 emerges clean.
10 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.

# Expert Tips:

01 -
  • They're genuinely easy to throw together, no mixer required or fancy techniques hiding in the steps.
  • The crumble topping stays crispy even hours later, which somehow makes them taste better the next morning with cold coffee.
  • Fresh strawberries burst throughout, so every bite feels a little different and special.
02 -
  • Overmixing the batter is the number one way these turn out tough, so err on the side of leaving a few lumps undone.
  • Cold butter is everything for the crumble—if it's soft, your topping becomes greasy instead of crispy and strange.
03 -
  • Toss your diced strawberries lightly in a teaspoon of flour before folding them in—it helps prevent them from sinking to the bottom of the muffin.
  • Don't skip the 5-minute cooling time in the pan; it lets them set up just enough to transfer without falling apart or sticking.
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