Quick Strawberry Muffins with Crumble Topping
The best strawberry muffins packed with juicy strawberries and finished with a crunchy cinnamon crumble topping. An easy bakery-style muffin recipe ready in minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Muffins
5/8 cup butter, softened
7/8 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons baking powder
3/4 teaspoon salt
2 cups all-purpose flour
1/2 cup milk
2 cups strawberries, finely chopped (about 1/4-inch pieces)
For the Crumble Topping
1/4 cup butter, melted and cooled
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon cinnamon
3/4 cup all-purpose flour
1/4 teaspoon ground nutmeg
Instructions
Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
Gently fold in the finely chopped strawberries, being careful not to overmix the batter.
In another bowl, prepare the crumble topping by mixing the melted butter, brown sugar, granulated sugar, cinnamon, flour, and nutmeg until crumbly.
Fill the muffin cups about 3/4 full with batter and generously sprinkle the crumble topping over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Notes
Use fresh strawberries for the best flavor and texture.
Do not overmix the batter, as it can make the muffins dense.
If strawberries are very juicy, lightly toss them in 1 tablespoon flour before adding to the batter.
These muffins can be stored in an airtight container for 2–3 days at room temperature.
