Big, fluffy muffins are filled with fresh sliced strawberries and topped with a buttery crumble topping. These Strawberry Crumble Muffins will make the perfect addition to your next brunch menu.

side shot of strawberry crumble muffins on parchment paper

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What You Need to Make These Muffins
How to Make Strawberry Crumble Muffins
What Can I Use Instead of Strawberries in These Muffins?
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Check Out These Other Irresistible Strawberry-Filled Recipes Before You Go!
📖 Recipe

Muffins are a go-to in our house for breakfast, brunch or as a snack. A warm muffin with my morning cup of coffee is one of my favorite things. I'm sure these Strawberry Crumble Muffins will be a favorite of yours too and are the perfect way to dive into strawberry season!

What You Need to Make These Muffins

White sugar - this will be used in the muffin batter and the crumble topping topping mixture.
All-purpose flour - a good quality all-purpose flour will give your muffins the perfect light and fluffy texture. I love Bob's Red Mill and King Arthur.
Baking powder - this will ensure your muffins rise beautifully. Make sure your baking powder is not expired as it could seriously ruin your muffins.
Ground cinnamon - we only use a small amount of cinnamon in this recipe but it really brings out the flavor of the strawberries in these muffins.
Ground nutmeg - this is another ingredient that really just highlights the other flavors in the recipe and adds the perfect amount of subtle spice!
Unsalted butter - this is used in both the muffin batter and crumble topping.
Buttermilk - I prefer full-fat buttermilk in most baking recipes. It gives cakes, cupcakes and muffins the perfect amount of moisture and the tanginess it lends is amazing!
Eggs - we use one whole egg and two egg yolks for this recipe. The result is a super rich, moist and fluffy muffin!
Fresh sliced strawberries - I have only tested this recipe with fresh strawberries. About a cup and a half seems to be the perfect amount for these muffins.

overhead shot of strawberry crumble muffins on parchment paper

How to Make Strawberry Crumble Muffins

Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners, spray liners with cooking spray, and set aside.

In a medium bowl, combine sugar, flour, cinnamon and melted butter. Mix with a fork until a crumbly texture forms. Set aside.

In a large bowl, sift together flour and baking powder. Add cinnamon, nutmeg, and sugar and whisk to combine. Set aside.

In another medium bowl, add egg, egg yolks, vanilla and buttermilk and whisk to combine all ingredients. Add melted butter and whisk to combine.

Make a well in the center of flour mixture and pour liquid ingredients into well. Fold batter with a rubber spatula until all ingredients are just combined.

Fill each muffin cup almost all the full with muffin batter and then generously top each muffin with crumble topping. These will be big muffins! I use a cookie scoop to fill muffin cups.

Depending on the size of your muffin tin, you may end up with more than a dozen muffins. I had just enough for a dozen large muffins.

Bake muffins at 400 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow muffins to cool in the pan for 10 minutes then remove them from the pan and transfer to a wire rack to cool completely.

These muffins may be served warm or room temperature. Enjoy!

close up shot of strawberry crumble muffins in muffin pan

What Can I Use Instead of Strawberries in These Muffins?

A variety of different types of fruit would work great for these muffins! These are some fruits I plan on trying soon in this recipe:

Blueberries
Blackberries
Bananas
Rhubarb
Apples
Cranberries

You can also add nuts, chocolate and citrus to your muffin batter to really spice things up! Be sure and let me know how your creations turn out in the comment section below!