Strawberry Crumb Muffins

Strawberry Crumb Muffins are an easy moist and tender bakery style muffin recipe with fresh strawberries and buttery cinnamon crumb topping.

This crumbly streusel Muffin Recipe is the perfect Breakfast when you’re craving something sweet. They’re quite similar to a classic Streusel Muffin Recipe but with the addition of fresh fruit for an even more amazing taste.

Strawberry Crumb Muffin on small cake plate with wrapper pulled down and bite taken out

If you’re looking for a breakfast muffin recipe that tastes bakery-worthy, then look no further! Strawberry Crumb Muffins are tender, sweet, buttery, and all topped in a delicious cinnamon streusel crumb topping. The fresh strawberries and buttery streusel topping are what really make this the most incredible muffin recipe ever.

Enjoy these muffins with a hot cup of coffee for the perfect café-style treat at your own house. For more bakery-worthy breakfast treats be sure to try our Strawberry Coffee Cake, or Maple Scones. Just like this recipe, they’re amazing, sweet buttery breakfast treats. Plus, making them yourself means you can always have them fresh.

Strawberry Crumb Muffins batter in bowl with spoon

You can make a batch of Strawberry Crumb Muffins fresh in the morning and have them ready for breakfast time, but they’re also easy to make in advance. Just prep them on the weekend and keep them in the fridge to eat throughout the week. Or, enjoy one batch fresh and freeze the second to have delicious strawberry muffins months later.

Strawberry Crumb Muffins baked in basket and batter in muffin tin collage

More Muffin Recipes

Key Ingredients

  • Muffin batter: The base muffin recipe is made with pretty basic ingredients. For the dry ingredients, you only need flour, baking powder, baking soda, salt, and cinnamon. The baking powder and soda help the Strawberry Crumb Muffins rise to the perfect fluffy texture, and the cinnamon adds just a little spiced flavor. Then eggs, milk, butter, and sugar are mixed in to finish the batter. Because it’s all made with simple pantry ingredients, you can pretty much make this delicious muffin recipe any time you have fresh strawberries.
  • Strawberries: Using fresh strawberries in this recipe tastes so much better than any artificial strawberry flavor. Plus the strawberry juice seeps into the batter as it bakes making a more moist and flavorful finished product.
  • Crumble Topping: For the streusel topping, it’s important to keep the butter cold. That way when it combines with the flour, sugar, and cinnamon, it will form into coarse crumbs perfect to top off the strawberry muffins with buttery goodness.

Strawberry Crumb Muffins batter in muffin tin sprinkling crumble topping

Baking Tips

  • Prep time: Preheat your oven to 375 degrees. Line two 12 cup muffin tins with paper liners or coat really well with baking spray.
  • Muffin batter: Add the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon to a large bowl. Whisk the dry ingredients before adding the wet ingredients. Next, whisk together the eggs, melted butter, granulated sugar, and milk in a medium bowl until smooth. Combining the dry and wet ingredients separately will help make the Strawberry Muffin Recipe more tender and moist. Once you’ve whisked together the egg mixture, you can pour it into the dry ingredients. Stir until the batter is just combined, making sure not to overmix.
  • Strawberries: Slice and hull fresh strawberries, patting dry any excess moisture. Gently fold them into the strawberry muffin batter. Pour the batter into the muffin cups, so that they’re each ¾ full.
  • Crumble topping: Add the white sugar, flour, butter and cinnamon to a mixing bowl. Use a pastry cutter or fork to smash them together into a crumbly buttery cinnamon streusel mixture. Sprinkle the mixture over the uncooked muffins evenly.
  • Baking time: Put the muffin tins in the oven for 20-24 minutes. Continue baking until they’re golden brown, and a toothpick comes out clean. You can remove the finished Strawberry Crumb Muffins from the pan and leave them on a wire rack to cool until you serve them.

Strawberry Crumb Muffins baked in basket with wrapper pulled down and bite taken out on top muffin

Variations

  • Crunchy pecan topping: To make a crunchy streusel topping, you can add ½ cup chopped pecans to the crumb topping. Sprinkle the mixture over the muffins as usual.
  • Flavorings: Try flavor extracts like ½ teaspoon vanilla extract or almond extract to add some extra comforting flavor to the muffins. Or, add a dash of fresh lemon juice or orange juice to give the muffins a slight citrusy tang.
  • Fruit: You can use different kinds of fresh fruit to change up this muffin recipe. Instead of strawberries, use blueberries to make classic blueberry muffins. Raspberries, or pitted cherries would also taste great.
  • Brown sugar crumb topping: If you want a caramelly brown sugar flavor, replace the granulated sugar in the crumb topping with brown sugar.
  • Cream cheese filling: You can make Strawberry Crumb Cupcakes with a luscious cheesecake filling. Combine 1 package softened cream cheese, 2 tablespoons granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. Continue mixing in a stand mixer or with a handheld electric mixer until smooth. Transfer the mixture to a piping bag, and pipe 1-2 tablespoons into the center of each muffin cup.

Strawberry Crumb Muffins baked in basket

More Fresh Strawberry Recipes

How to Store

  • Serve: After baking, you can keep Strawberry Crumb Muffins at room temperature for up to 2 days. Just cover them or put them in an airtight container to keep them from drying out.
  • Store: To keep longer, store in an air-tight container in the refrigerator for up to a week. Line container with a paper towel to absorb moisture and keep muffins fresh.
  • Freeze: Keep the Strawberry Muffins even longer by sealing them and putting them in the freezer. Then they can stay fresh for up to 3 months.

Strawberry Crumb Muffin on small cake plate with wrapper pulled down and bite taken out

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Strawberry Crumb Muffins

Strawberry Crumb Muffins are an easy moist and tender bakery style muffin recipe with fresh strawberries and buttery cinnamon crumb topping.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 3 large eggs , lightly beaten
  • 1 cup unsalted butter , melted
  • 1 1/4 cups sugar
  • 1 1/4 cups milk
  • 2 cups strawberries , hulled and diced (about 1 pound)

Crumble Topping:

  • 1/2 cup sugar
  • 2/3 cup flour
  • 1/4 cup unsalted butter , cold, cubed
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven to 375 degrees and line two 12 cup muffin trays with paper liner cups.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt and cinnamon until well combined (this will help the muffins be tender).
  • In a medium bowl whisk together the eggs, melted butter, sugar and milk.
  • Add the wet mixture to the flour mixture slowly while whisking.
  • Whisk until the mixture is just barely combined (do not overmix).
  • Fold in the strawberries.
  • To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined.
  • Sprinkle the mixture over the muffins in clumps to make nice crumbs.
  • Fill the muffin liners ¾ full and bake for 20-24 minutes until a toothpick comes out clean.

Nutrition

Calories: 460kcal | Carbohydrates: 62g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 176mg | Potassium: 241mg | Fiber: 2g | Sugar: 32g | Vitamin A: 711IU | Vitamin C: 14mg | Calcium: 102mg | Iron: 2mg
Keyword: Strawberry Crumb Muffins

Strawberry Crumb Muffins baked in basket with wrapper pulled down and bite taken out on top muffin and prep collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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