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Strawberry Crumble Muffins

Easy and delicious strawberry crumble muffins perfect for any occasion, bursting with fresh flavor and a crunchy topping.
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Prep Time 20 minutes
Cook Time 22 minutes
Servings 12 muffins

Equipment

  • Muffin tin lined with paper liners or greased
  • Mixing bowls one for crumble, one for batter
  • Whisk
  • Wooden skewer or toothpick for testing doneness
  • Wire rack for cooling

Ingredients
  

For the Muffins

  • 0.25 cup unsalted butter, softened Make sure it's soft enough to cream nicely, but not melted!
  • 0.75 cup granulated sugar For that perfect touch of sweetness.
  • 1 large egg, room temperature This helps bind everything together beautifully.
  • 1 teaspoon vanilla extract The classic flavor booster we all love.
  • 1.5 cups all-purpose flour The base for our tender muffin.
  • 2 teaspoons baking powder This is the magic that makes them rise tall and fluffy!
  • 0.5 teaspoon salt Balances out all that sweetness.
  • 0.5 cup buttermilk or whole milk Buttermilk adds a lovely tang and tenderness, but regular milk works too!
  • 1.5 cups diced fresh strawberries, divided The star of the show! Fresh is best here for that vibrant flavor.

For the Crumble

  • 0.5 cup cold butter, diced small Keeping the butter cold is key for that perfect crumbly texture.
  • 0.5 cup all-purpose flour Works with the butter to create our delicious topping.
  • 0.25 cup light brown sugar Adds a lovely caramel note.
  • 0.25 cup granulated sugar For that extra sweet crunch.

Instructions
 

  • Preheat oven to 375°F (190°C). Line muffin tin with paper liners or grease.
  • In a medium bowl, combine cold butter, flour, light brown sugar, and granulated sugar for the crumble. Work butter into dry ingredients until it resembles coarse crumbs. Set aside.
    0.25 cup unsalted butter, softened
  • In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
    0.25 cup unsalted butter, softened
  • Beat in the room-temperature egg and vanilla extract until combined.
    0.25 cup unsalted butter, softened
  • In a separate bowl, whisk together flour, baking powder, and salt.
    0.25 cup unsalted butter, softened
  • Add half of the dry ingredients to the wet ingredients and mix until just combined.
  • Pour in the buttermilk (or milk) and mix until just incorporated.
    0.25 cup unsalted butter, softened
  • Add the remaining dry ingredients and gently fold until no streaks of flour remain. Do not overmix.
  • Gently fold in 1 cup of diced fresh strawberries.
    0.25 cup unsalted butter, softened
  • Spoon batter into prepared muffin cups, filling about two-thirds full.
  • Sprinkle the crumble topping generously over the batter in each muffin cup.
  • Scatter the remaining ½ cup of diced strawberries over the crumble topping.
    0.25 cup unsalted butter, softened
  • Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

Tips for Success: Don't overmix the batter. Use room temperature eggs. Ensure butter for the crumble is cold. Prep ahead: crumble topping and dry muffin ingredients can be made a day in advance.