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Strawberry Crumb Cake Muffins

Deliciously soft muffins bursting with juicy strawberries and topped with a buttery crumb topping, perfect for breakfast, snack, or dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 1 cup fresh strawberries, chopped Use ripe for best flavor.
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, melted Ensure butter is not too hot.
  • 0.5 cup milk
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Crumb Topping
  • 0.5 cup brown sugar
  • 0.5 teaspoon ground cinnamon Optional, for added flavor.
  • 1 tablespoon all-purpose flour Optional, for crumb consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a muffin tin or line it with muffin liners.
Making the Batter
  1. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  2. In another bowl, beat the eggs, then add the melted butter, milk, and vanilla extract. Stir until well combined.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; a few lumps are okay.
  4. Gently fold in the chopped strawberries into the batter.
Making the Crumb Topping
  1. In a small bowl, mix the brown sugar, ground cinnamon, and optional tablespoon of flour. Cut in a bit of the melted butter until it resembles coarse crumbs.
Baking
  1. Spoon the batter into the prepared muffin tins, filling them about 2/3 full.
  2. Sprinkle the crumb topping generously over the muffin batter.
  3. Bake for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container for 2-3 days at room temperature or a week in the refrigerator. Can be frozen for up to 3 months. Reheat in a microwave for 15-20 seconds or in the oven at 350°F for 5-10 minutes.