Strawberry Crumble Muffins
Strawberry Crumble Muffins are soft, buttery, and bursting with fresh strawberries, finished with a crunchy topping. I love the contrast between the crispy buttery crumble (my favorite) and the tender muffin—it’s the perfect balance of texture in every bite!
Servings: 12 muffins
Calories: 295kcal
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.
Nutrition
Serving: 1muffin | Calories: 295kcal