why make this recipe
This muffin recipe is easy and full of fresh strawberry taste. It gives soft muffins with a crunchy crumble top. It works for breakfast, snack, or a simple dessert. If you like fruity combos, try this mango strawberry smoothie recipe for a matching drink.
introduction
These Strawberry Crumble Muffins mix tender muffin bread with sweet strawberries and a cinnamon crumble. The batter uses sour cream and butter for a moist texture. The crumble adds a crunchy, sweet top that makes each bite more fun.
how to make Strawberry Crumble Muffins
- Preheat your oven to 350°F. Grease a muffin tin or use liners.
- Toss the chopped strawberries with 1 tablespoon sugar and set them aside so they release a bit of juice.
- In a small bowl, whisk together 2 tsp baking powder, ½ tsp salt, and 2 cups flour. Set this dry mix aside.
- In a medium bowl, whisk ¼ cup melted butter, ¾ cup plus 1 tablespoon sugar, 2 eggs, and 1 tsp vanilla until smooth. Add 1 cup sour cream and whisk to combine.
- Slowly add the dry ingredients to the wet ingredients and stir just until mixed. Fold in the sugared strawberries.
- In a small bowl, make the crumble: whisk ¾ cup flour, ¼ cup sugar, ¼ cup brown sugar, 1 tsp cinnamon, and ½ tsp vanilla. Add 6 tablespoons melted butter and stir with a fork until the mixture forms crumbs. Add a pinch of sea salt if you like.
- Spoon batter into the muffin pan, filling each cup about 3/4 full. Sprinkle the crumble topping generously over each muffin.
- Bake for 20–22 minutes, or until a toothpick comes out clean. Let the muffins cool before eating.
Ingredients :
- 2 c flour
- ¼ c butter, melted
- 1 c sour cream
- ¾ c plus 1 T sugar, separated
- 2 eggs
- 2 ½ c strawberries, cut into small pieces
- 1 tsp Vanilla extract
- 2 tsp baking powder
- ½ tsp salt
- 6 T butter, melted (3/4 of one stick of butter)
- 1 tsp cinnamon
- ½ tsp Vanilla
- ¾ cup flour
- ¼ c sugar
- ¼ c brown sugar
- pinch of sea salt (optional)
Directions :
- Preheat oven to 350°F.
- Toss strawberries in 1 tablespoon of sugar and set aside.
- In another small bowl, whisk together baking powder, salt and flour. Set aside.
- In a medium bowl, whisk together butter, eggs, sugar and vanilla. Add sour cream and whisk to combine. Slowly begin to add the dry ingredients to the wet ingredients and stir to incorporate. Fold in berries.
- In a small bowl, prep the crumble topping by whisking together the flour, sugars, vanilla and cinnamon. Add in the butter. Stir with a fork until it starts to become crumbly.
- Spoon muffin batter into a greased muffin pan and fill muffin cups about 3/4 of the way full. Sprinkle generously with crumble topping.
- Bake for about 20-22 minutes or until a toothpick comes out of a muffin clean. Allow to cool before eating. Store in an airtight container for about 2-3 days.
how to serve Strawberry Crumble Muffins
Serve warm or at room temperature. These muffins pair well with coffee, tea, or a cold milk. Warm them for a few seconds in the microwave to freshen the crumble.
how to store Strawberry Crumble Muffins
Keep muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze cooled muffins in a sealed bag for up to 2 months. Thaw at room temperature or warm in the oven.
tips to make Strawberry Crumble Muffins
- Cut strawberries small so they spread well in the batter.
- Do not overmix the batter; mix just until dry ingredients are moistened.
- Use fresh strawberries for best texture, but thawed frozen berries can work if drained.
- Make the crumble with cold melted butter and mix until crumbly, not smooth.
- Fill muffin cups three-quarters full to allow room for rising.
variation (if any)
- Blueberry version: swap strawberries for the same amount of blueberries.
- Lemon twist: add 1 tsp lemon zest to the batter for a bright flavor.
- Oat crumble: replace half the crumble flour with quick oats for a heartier topping.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them well to remove extra liquid before folding into the batter.
Q: Can I reduce the sugar?
A: You can reduce sugar slightly, but the crumble will be less sweet. Reduce by up to 1/4 cup without big changes to texture.
Q: How do I know when muffins are done?
A: Insert a toothpick in the center — it should come out clean or with a few moist crumbs, not wet batter.
Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts and store separately in the fridge a few hours. Combine and bake when ready for best rise.
Strawberry Crumble Muffins
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Crumble Muffins mix tender muffin bread with sweet strawberries and a cinnamon crumble, making a delightful breakfast or snack.
Ingredients
- 2 cups flour
- ¼ cup butter, melted
- 1 cup sour cream
- ¾ cup plus 1 tablespoon sugar, separated
- 2 eggs
- 2 ½ cups strawberries, cut into small pieces
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons butter, melted (3/4 of one stick)
- 1 teaspoon cinnamon
- ½ teaspoon vanilla
- ¾ cup flour (for crumble)
- ¼ cup sugar (for crumble)
- ¼ cup brown sugar (for crumble)
- Pinch of sea salt (optional, for crumble)
Instructions
- Preheat oven to 350°F. Grease a muffin tin or use liners.
- Toss the chopped strawberries with 1 tablespoon sugar and set aside.
- In a small bowl, whisk together baking powder, salt, and 2 cups flour. Set this dry mix aside.
- In a medium bowl, whisk together ¼ cup melted butter, ¾ cup plus 1 tablespoon sugar, 2 eggs, and 1 teaspoon vanilla until smooth. Add 1 cup sour cream and whisk to combine.
- Slowly add the dry ingredients to the wet ingredients and stir just until mixed. Fold in the sugared strawberries.
- In a small bowl, make the crumble by whisking together ¾ cup flour, ¼ cup sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, and ½ teaspoon vanilla. Add 6 tablespoons melted butter and stir until crumbs form.
- Spoon batter into the muffin pan, filling each cup about 3/4 full. Sprinkle the crumble topping generously over each muffin.
- Bake for 20–22 minutes, or until a toothpick comes out clean. Let the muffins cool before eating.
Notes
Keep muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze cooled muffins in a sealed bag for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
