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.
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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.
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!
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!
Suggested Tools for This Muffin Recipe:
Check Out These Other Irresistible Strawberry-Filled Recipes Before You Go!
Strawberry Buttermilk Biscuits
Roasted Strawberry Olive Oil Skillet Cake
Dark Chocolate Chunk Strawberry Waffles
📖 Recipe
Strawberry Crumble Muffins
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.
Ingredients
Crumble Topping
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Muffins
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 egg yolks
- 1 ½ teaspoons vanilla extract
- 1 ½ cups full-fat buttermilk
- 6 tablespoons unsalted butter melted
- 1 ½ cups fresh strawberries rinsed, hulled and sliced
Instructions
- 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 (a little over ¾) with muffin batter and then generously top each muffin with crumble topping. You may need to break up the crumble topping in between your fingers. These will be big muffins! I use a cookie scoop to fill muffin cups.
- 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.
- Serve muffins warm or room temperature. Enjoy!
Notes
Depending on the size of your muffin tin, you may end up with more than 12 muffins. I had just enough batter for 12 large muffins.
Nutrition
Serving: 1MuffinCalories: 388kcalCarbohydrates: 62.1gProtein: 6.2gFat: 13.4gSaturated Fat: 7.9gCholesterol: 80mgSodium: 121mgFiber: 1.5gSugar: 31.8gCalcium: 54mgIron: 2mg
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