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Enjoy strawberry season with these freshly baked strawberry muffins with crumble topping. Only about 15 minutes to prep, a buttery crumble on top of muffins bursting with fresh strawberries. This simple recipe is perfect for breakfast or snack!
When there is anything with a buttery, brown sugar, crispy topping, I want all crumble and a touch of whatever else may be included. These strawberry muffins have the perfect crumbly topping you will love!
Love strawberry recipes? Try these: Strawberry Crumble, Strawberry Chex Mix, Strawberry Crunch Cupcakes, Strawberry Cream Cheese Icebox Cake or this Mixed Green Salad with Berries and Strawberry Balsamic Dressing!
Why We Love These Strawberry Muffins with Crumb Topping
We love muffins on any occasion–no need to have an excuse to make them. I often make these Banana Blueberry Muffins, but sometimes I want some other berries in my muffin recipes!
These strawberry crumb topped muffins are:
- so moist and fluffy
- easy to prep
- freeze really well
- super kid-friendly
- a perfect breakfast recipe or a simple snack–you choose!
Hope you love these!
Ingredient Notes
FOR THE MUFFINS
- The sour cream is what gives these muffins that rich, fluffy and moist texture. I don’t suggest substituting Greek yogurt however I have made these crumble topped muffins with Greek yogurt before and they still turn out fine. They don’t have quite the wow factor that the muffins with the sour cream do though.
- We use unsalted butter, but you can use salted butter and lessen the amount of salt a bit in the recipe.
- I toss the strawberries in about one tablespoon of sugar before adding them into the muffin batter. If your strawberries are somewhat tart or sour, I would not skip this. If they are pretty sweet, you are ok to skip if desired.
- I only add cinnamon to the crumble topping as I prefer it that way. Feel free to add 1-2 teaspoons of cinnamon into the recipe when mixing the dry ingredients if desired.
FOR THE CRUMBLE TOPPING
The crumble amount is just enough to top about 16-18 muffins without going too overboard. If you are like me, you may want a bit more.
Doubling the recipe may leave you with a LOT, but you could add an extra tablespoon of melted butter, sugar and brown sugar and 2 tablespoons flour for that extra buffer just in case!
Recipe Variations
- use a different berry: you can use blueberries, raspberries, or a mixture of berries if preferred
- skip the crumb topping: sprinkle coarse sugar over top for a nice crunchy topped strawberry muffin instead
- add an icing drizzle: drizzle a simple icing like in this Blueberry Lemon Coffee Cake over top of the muffins
- add some lemon: stir in lemon zest for a strawberry lemon flavor
Step-By-Step Instructions
Start by dicing up strawberries and tossing with about one tablespoon of sugar. This part is key for me because you do not want the berries to be tart in your muffins. A little sugar goes a long way!
Step 1: Whisk together melted butter, eggs and vanilla until combined and eggs are fully incorporated. Add in sour cream.
Step 2: Whisk to incorporate.
Step 3: In a separate bowl, whisk flour, baking powder and sea salt until combined. If you want to add cinnamon into your muffins, feel free to add one or two teaspoons at this time. I prefer mine without but you may enjoy them with the cinnamon to pair with the crumble topping on the muffins.
Step 4: Slowly add dry ingredients into the wet and stir to fully incorporate. Don’t over stir during this part–just enough so that the flour mixture is fully and evenly incorporated into the batter.
Step 5: Gently fold in the strawberries. Set the bowl aside to make the crumble.
Step 6: In a small bowl, combine the flour, cinnamon, sugar and brown sugar and stir to combine. Add the melted butter and vanilla into the bowl with the flour and sugar mixture and stir to fully combine. The mixture should be thick. I like to use a fork to mix this. The mixture should easily crumble when squeezed in your finger tips.
Step 7: Either spray a muffin tin REALLY WELL or add liners to the muffin cups. I always spray my liners as well because I learned that not all liners are nonstick and it’s better to be safe than sorry in my world of baking. Scoop the batter into the muffin tin about 2/3 full.
Step 8: Cover the top of each muffin with the crumble topping. You are ready to bake! Bake about 20 minutes or until a toothpick comes up clean. Allow to cool for about 10 minutes or so in the pan and then finish up cooling on a caking rack. (If you are like me, you will get a nice burn on your tongue because no matter how hard you try, you just can’t wait!)
Recipe Tips
Make sure your baking powder is fresh. Expired baking powder will guarantee a pretty unsuccessful bake. I have pulled out baking powder that is well beyond the expiration date so just thought I would remind you!
Do not over bake these strawberry crumble muffins. If at 20 minutes, your toothpick doesn’t come up clean or very close to clean, add just a couple minutes and check again–once you cross over to over baked, you can’t go back!
You can use fresh or frozen strawberries. I have made them with both. To be honest, the muffins I made with the frozen were a bit sweeter. I was not mad at all! If you use frozen, just make sure to thaw them before cutting and adding them to the batter.
Don’t have strawberries? Seriously the title may say Strawberry Crumble Muffins, but it should say Any Berry Crumble Muffins. There is not rule that says you must use strawberries. I plan to use blackberries next time!
Delicious ways to enjoy this recipe
- Warmed up with a dollop of cream cheese–strawberry cheesecake crumble muffins–voila!
- Butter, muffins and butter together, always a grand idea.
- Would it be too much to break one of these up over a cup of yogurt? You could even make into a parfait with some fresh berries and a touch of granola. (oh dear, thank goodness I have these freshly baked. Want that right now.)
- Freeze them! Yes, go ahead and enjoy them later. Wrap them up individually and grab one on the go.
Other Muffin Recipes
- Coconut Banana Chip Muffins
- White Chocolate Raspberry Muffins
- Banana Blueberry Muffins
- Gluten Free Banana Chip Muffins
- Chocolate Spinach Muffins
- Pumpkin Carrot Muffins
- Maple Bacon French Toast Muffins
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Strawberry Crumble Muffins
Ingredients
- 2 cups flour
- ¼ cup butter, melted
- 1 cup sour cream
- ¾ cup plus 1 Tbsp sugar, separated
- 2 large eggs
- 2 ½ cups strawberries, cut into small pieces
- 1 tsp Vanilla extract
- 2 tsp baking powder
- ½ tsp salt
For crumble Topping:
- 6 Tbsp butter, melted (3/4 of one stick of butter)
- 1 tsp cinnamon
- ½ tsp Vanilla
- ¾ cup flour
- ¼ cup sugar
- ¼ cup brown sugar
- pinch of sea salt (optional)
Instructions
- Preheat oven to 350°F.
- Toss strawberries in 1 tablespoon of sugar and set aside.
- In another small bowl, whisk together baking powder, salt and flour. Set aside.
- In a medium bowl, whisk together butter, eggs, sugar and vanilla. Add sour cream and whisk to combine. Slowly begin to add the dry ingredients to the wet ingredients and stir to incorporate. Fold in berries.
- In a small bowl, prep the crumble topping by whisking together the flour, sugars, vanilla and cinnamon. Add in the butter. Stir with a fork until it starts to become crumbly.
- Spoon muffin batter into a greased muffin pan and fill muffin cups about 3/4 of the way full. Sprinkle generously with crumble topping.
- Bake for about 20-22 minutes or until a toothpick comes out of a muffin clean. Allow to cool before eating. Store in an airtight container for about 2-3 days.
Notes
- You can use Greek yogurt instead of sour cream if desired but I suggest using full fat or avoid nonfat if at all possible.
- Make sure your baking powder is fresh. Expired baking powder will guarantee a pretty unsuccessful bake. I have pulled out baking powder that is well beyond the expiration date so just thought I would remind you!
- You can use fresh or frozen strawberries. I have made them with both. To be honest, the muffins I made with the frozen were a bit sweeter. I was not mad at all! If you use frozen, just make sure to thaw them before cutting and adding them to the batter.
- Don’t have strawberries? Seriously the title may say Strawberry Crumble Muffins, but it should say Any Berry Crumble Muffins. There is not rule that says you must use strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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would this recipe work with frozen peaches?
Ohhhh, I bet peaches would be amazing! Yes!
Made this last weekend for my family. Ran out within a couple days they’re so yummy! Going to make this again with blueberries this weekend. Do I need to mix the blueberries with a TBSP of sugar as well? Thank you
Hi! Blueberries will be amazing! If the blueberries are not sour, go ahead and just add them as they are. You can toss them in a couple teaspoons of flour though if you’d like to help keep them from sinking to the bottom of the muffins!
Made this for my family. They LOVED it! Very moist and yummy crumble top. Will make again with different kinds of berries! 🙂
Yes! We love them with blueberries and a touch of lemon zest!
Flavor is amazing but mine came out too moist
Hmmm, were they fully baked through do you think?? Hoping they are still edible!
This recipe is delicious. Highly recommend
Yay! One of my favorites and so happy you are not just making these in the summer months. I like them year round.
My muffins turned out heavy and all you can taste is butter. I followed the directions exactly as written. Mine were awful
Hmmm, sorry to hear this. I am wondering if there was too much flour–were they on the dry side as well?
So tasty & fresh! My only critique is that 2 cups of flower makes the batter really dry. So next time I’ll use a little less & more greek yogurt.
Thanks Melanie!! I will try to add the weight for the flour—measuring flour can vary from person to person so that can be one thing. But good to know!!
Can I use strawberry jam?
Best,
Diana
Hi Diana! I think you should be fine using jam. Gently stir it in when you would add the berries normally so that there are still some larger swirls. Let me know how it goes!
Made these today, they were great! I used a silicone baking pan and still cooked for the specified amount of time. The crumble turned out beautifully. This made 12 muffins for me. It seemed I had a bit of extra crumble topping this way. In hindsight, it would’ve all gone on though! I did a “loose” 3/4 cup sugar and still nice and sweet. Used frozen strawberries, thawed. I put them on paper towel to absorb some extra moisture. Will defiantly make again. 2 for 2 with your recipes so far!
You know how to make my day, Jessica! I think the muffin tin I am using is a touch smaller than the standard–that may be why I have gotten so many muffins out of my batch. Thanks for the idea on how to keep the frozen strawberries from making the muffins too much with moisture. Thanks again!
can i use vanilla greek yogurt?
Yes! That should work fine as well!
I’m wondering about the amount of melted butter in the crumble topping. It was a glob of mixture and not crumbly at all. I think 3/4 cup melted butter was way too much. Any advice??
Oh shoot. You are exactly right. It’s supposed to be 3/4 of one stick NOT 3/4 cup. I am so so sorry for missing that!!!!!