Enjoy strawberry season with freshly baked strawberry muffins with crumble topping. These muffins take about 15 minutes to prep and bake into tender, buttery cakes studded with fresh strawberries and finished with a crisp brown sugar crumble. Perfect for breakfast, a snack, or to pack for on-the-go.
There’s something irresistible about a golden, brown sugar crumble topping paired with juicy fruit. These strawberry muffins deliver a tender crumb and a crunchy, buttery top—exactly the balance you want in a quick, crowd-pleasing bake.
Why We Love These Strawberry Muffins with Crumb Topping
Muffins are a versatile treat—great for busy mornings, lunchboxes, or a simple dessert. These strawberry crumble muffins are easy to make and reliably delicious.
These strawberry crumb topped muffins are:
- moist and fluffy
- quick and easy to prep
- freezable for future breakfasts or snacks
- kid-friendly
- a perfect breakfast or an anytime snack
We hope you enjoy them!
Ingredient Notes
- Sour cream gives these muffins a rich, tender, and moist texture. You can substitute full-fat Greek yogurt if needed, but sour cream yields the best texture and flavor.
- Use unsalted butter to control seasoning, or use salted butter and reduce the added salt slightly.
- Toss the strawberries with about one tablespoon of sugar before folding them into the batter, especially if they’re tart. If your berries are very sweet, you can skip that step.
- Only cinnamon is added to the crumble topping here, which complements the strawberries nicely. If you prefer, add 1–2 teaspoons of cinnamon to the dry ingredients for a more pronounced spice note.
FOR THE CRUMBLE TOPPING
The crumble quantities are tuned to top roughly 16–18 muffins without overwhelming them. If you want extra crumble, you can add a little more melted butter and a couple of extra tablespoons of flour and sugar to increase the amount.
Recipe Variations
- Use a different berry: blueberries, raspberries, or a berry mix all work well.
- Skip the crumble topping: sprinkle coarse sugar on top for a simpler crunchy finish.
- Add an icing drizzle: a light vanilla or lemon glaze can be drizzled over cooled muffins.
- Add lemon: stir in lemon zest for a bright strawberry-lemon flavor.
Step-By-Step Instructions
Begin by dicing the strawberries and tossing them with about one tablespoon of sugar to balance any tartness. A touch of sugar helps keep the berries sweet inside the muffins.
Step 1: Whisk together melted butter, eggs and vanilla until combined, then add the sour cream and mix until smooth.
Step 2: Whisk until fully incorporated.
Step 3: In a separate bowl, whisk together flour, baking powder and salt. Add cinnamon here if you want it in the muffin base.
Step 4: Gradually add the dry ingredients to the wet and stir just until combined—avoid overmixing to keep the muffins tender.
Step 5: Gently fold in the sugared strawberries. Set the batter aside while you make the crumble.
Step 6: In a small bowl, combine the flour, cinnamon, sugar and brown sugar. Add melted butter and vanilla, then stir with a fork until the mixture forms coarse crumbs that hold together when squeezed.
Step 7: Prepare a muffin tin with nonstick spray or liners (spray liners if you’re unsure they’re nonstick). Spoon batter into cups about 2/3–3/4 full.
Step 8: Top each muffin with the crumble and bake at 350°F for about 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to finish cooling.
Recipe Tips
Use fresh baking powder. Old baking powder can prevent proper rise—check the date before baking.
Avoid overbaking. Start checking at 20 minutes. If a toothpick is nearly clean, remove the muffins to prevent drying.
Fresh or frozen strawberries work. If using frozen, thaw and drain them before cutting and folding into the batter; frozen berries can yield a slightly sweeter result.
Don’t have strawberries? Any berry works well—blueberries, raspberries, blackberries or a mixed-berry blend are all great substitutes.
Delicious ways to enjoy this recipe
- Warm with a smear of cream cheese for a strawberry-cheesecake-style treat.
- Simply buttered—muffin plus butter is always a winner.
- Layer pieces of muffin into yogurt or parfaits with additional fresh berries and a sprinkle of granola.
- Freeze individual muffins wrapped well for convenient breakfasts or snacks later.
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
- 1/4 cup butter, melted
- 1 cup sour cream
- 3/4 cup plus 1 Tbsp sugar, separated
- 2 large eggs
- 2 1/2 cups strawberries, cut into small pieces
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
For crumble Topping:
- 6 Tbsp butter, melted
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- Pinch of sea salt (optional)
Instructions
- Preheat oven to 350°F.
- Toss strawberries in 1 tablespoon of sugar and set aside.
- Whisk together baking powder, salt and flour; set aside.
- In a medium bowl, whisk butter, eggs, sugar and vanilla. Add sour cream and whisk to combine. Gradually add the dry ingredients and stir to combine. Fold in the berries.
- In a small bowl, combine flour, sugars, vanilla and cinnamon for the crumble. Add melted butter and mix until crumbly.
- Spoon batter into a greased or lined muffin pan about 3/4 full. Sprinkle with crumble topping.
- Bake 20–22 minutes or until a toothpick comes out clean. Cool before serving. Store in an airtight container for 2–3 days.
Notes
- Greek yogurt can be substituted for sour cream (use full-fat for best results).
- Ensure your baking powder is fresh for a proper rise.
- Fresh or frozen strawberries work; if using frozen, thaw and drain first.
- Any berry can be substituted if you don’t have strawberries on hand.
Nutrition
Nutrition information is an approximation.