Strawberry Crumble Muffins are soft, buttery, and bursting with fresh strawberries, finished with a crunchy topping. I love the contrast between the crisp crumble (my favorite) and the tender muffin—it’s the perfect balance of texture in every bite! If you prefer a simpler muffin without the crumble topping, try my classic Strawberry Muffins! They’re just as soft, buttery, and packed with fresh strawberries.
Ingredients & Substitutions
- Butter: This is one of the few baking recipes where I recommend using cold butter. Cold butter creates a light and tender texture. When the cold butter mixes with the dry ingredients, it helps form little pockets of air, making the muffins soft and flaky. It also prevents the butter from fully melting, which helps the muffins rise better. I used unsalted butter; if using salted butter, you may want to lessen the amount of salt.
- Sugar: Granulated sugar sweetens the muffins and helps give them that golden-brown color when baked.
- Buttermilk: I use buttermilk in the muffin batter because it adds a rich, tangy flavor. Plus, it helps you get a fluffy, moist strawberry muffin! If you don’t have any on hand, make your own buttermilk.
- Strawberries: Fresh strawberries provide a natural sweetness and a little juiciness to every bite. Try to use fresh, not overly ripe strawberries, so they hold their shape during baking.
- Crumble Topping: The crumble topping is made with flour, sugar, and butter, which come together to create a sweet, buttery crunch. When baked, it turns golden brown and adds a nice crispy texture on top of the soft muffin, making each bite even more delicious! It is the same topping I used in my Strawberry Crumble Bars and Raspberry Cheesecake Bars, both of which you may want to try!
Can You Use Frozen Strawberries In Strawberry Crumble Muffins?
Yes, you can use frozen strawberries instead of fresh ones! I like to dice them while they are still a little frozen before letting them thaw completely. (This makes them easier to cut.) Make sure to drain any extra liquid before adding them to the batter.
Can You Substitute Other Fruits For Strawberries In Crumble Muffins?
Yes, you can substitute other fruits for strawberries in crumble muffins! You can try using blueberries, raspberries, or even chopped apples. Just make sure to chop the fruit into small pieces, so it mixes well with the batter. Keep in mind that different fruits might change the flavor or texture a little, but it will still taste delicious!
How To Store Strawberry Crumble Muffins
To store your Strawberry Crumble Muffins, place them in an airtight container at room temperature for 2-3 days. If you want them to last longer, you can freeze them.
How To Freeze Strawberry Crumble Muffins
To freeze Strawberry Crumble Muffins, first, let them cool completely. Then, wrap each muffin in plastic wrap or aluminum foil. After that, place the wrapped muffins in a freezer-safe bag or container. This will help keep them fresh for up to 3 months. When ready to eat them, just take them out and let them thaw, or warm them up in the microwave or oven!
Strawberry Crumble Muffins
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
- ½ cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 1 cup (245 g) buttermilk
- 2 large eggs, room temperature
- 2 cups fresh strawberries, diced
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 400°F. Line a muffin tin with liners and set aside.
- To a large bowl, add the cold cubed butter, sugar, flour, baking powder, and salt. Toss to coat the butter in flour, then use your fingers to break down the butter until the mixture is crumbly.
- In a medium bowl, whisk together buttermilk and eggs. Pour into the dry ingredients and stir until just combined.
- Gently fold in the diced strawberries.
- Distribute the batter evenly into the lined muffin cups, filling each cup nearly to the top. Set aside as you make the crumble topping.
- In a medium bowl, whisk together the flour, brown sugar, and salt.
- Drizzle in the melted butter and mix with a fork until crumbs form.
- Sprinkle about 1 tablespoon of crumble topping over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted comes out with a few crumbs, but no wet batter.
- Let muffins cool for 5 minutes in the tin before transferring to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love how soft and fruity these muffins are! They remind me of summer!
Elizabeth
I love these muffins, especially the crumble topping. Can we double it next time?
Stephanie
I can’t stop eating these! The soft muffin and crunchy topping are a perfect combo.
Bella
I like how moist these muffins are, and they are full of fresh strawberries.
Annabelle
The strawberry flavor is perfect, and the crumble adds just the right crunch. Delicious!
Hi! I am a beginner baker. How do I convert this recipe to a Strawberry Crumble bread loaf?
Thank you,
Knightlorraine34@gmail.com
That’s such a great idea! Converting these Strawberry Crumble Muffins into a loaf is totally doable, and I’ve got you covered!
Here’s how to do it:
✔️ Use a 9×5-inch loaf pan
✔️ Bake at 350°F for 50-60 minutes (check at 45 minutes with a toothpick)
✔️ If the crumble browns too fast, loosely tent with foil at the 30-minute mark
Bonus tip: If you want a sturdier loaf, you can add 1 extra egg and ¼ cup more flour to help with structure.
Hope this helps, and happy baking! Let me know how it turns out! 😊
You are the best I love ❤️ it to make muffins, cakes but I don’t know enough I am a principiante. I love it your recipes and I will get your book.