Strawberry Muffins with Crumble Topping

Enjoy strawberry season with these freshly baked Strawberry Muffins with Crumble Topping. Buttery crumble on top of muffins bursting with fresh strawberries. This simple recipe is perfect for breakfast or snack!

Strawberry Muffins with Crumble Topping

When there is anything with a buttery, brown sugar, crispy topping, I want all crumble and a touch of whatever else may be included.

Muffin tops were MADE for a crumble. That makes the best part of the muffin a hundred times better.

Do you agree??

While I typically opt for a blueberry muffin, there are plenty of those out there already for you to choose from. Thought I would give my other fave: strawberries, a little muffin of their own.

These delicious muffins with crumble topping are a perfect way to jazz up breakfast for a special brunch or a cozy, quiet morning at home. No special occasion required. You will love how simple they whip up and with all the flavor you want in a muffin.

What you need to make this recipe:

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.
• 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!

How to make this recipe:

• Dice up strawberries and toss 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!
• Whisk together melted butter, eggs and vanilla until combined and eggs are fully incorporated. (steps 1 and 2)
• Add in sour cream and whisk to incorporate. (steps 3 and 4)

• 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. (steps 5 and 6)
• 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. (steps 7 and 8)

• Gently fold in the strawberries--it is A.O.K. if you don't have strawberries. Feel free to use another berry or a combo of berries. You will still have perfectly delicious muffins, I promise. Set the bowl aside to make the crumble. (steps 9 and 10)
• In a small bowl, combine the flour, cinnamon, sugar and brown sugar and stir to combine. It will be much easier if you do it this way versus tossing everything together at once--learned that the hard way. (steps 11 and 12)

• 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. (steps 13 and 14)
• 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 ⅔ full and cover the top with the crumble topping. (steps 15 and 16)
• 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!)

Notes:

• 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.

Try these other baked goods:

• Coconut Banana Chip Muffins
• White Chocolate Raspberry Muffins
• Chocolate Spinach Muffins
• Pumpkin Carrot Muffins
• Maple Bacon French Toast Muffins
• Orange Cream Muffins

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