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+ servings
side shot of strawberry crumble muffins on parchment paper

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.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 388 kcal


Crumble Topping

  • ½ cup granulated sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted


  • 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


  • 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!


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.


Serving: 1MuffinCalories: 388kcalCarbohydrates: 62.1gProtein: 6.2gFat: 13.4gSaturated Fat: 7.9gCholesterol: 80mgSodium: 121mgFiber: 1.5gSugar: 31.8gCalcium: 54mgIron: 2mg
Keyword breakfast recipes, brunch recipes, crumble topping, muffins, stawberry muffins, sweet breakfast recipes
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