Strawberry Crumb Muffins

These strawberry muffins are buttery soft with fresh strawberries swirled in the batter. The sweet crumb on top take these strawberry muffins to a new level!

Baked strawberry crumb muffins on a wooden board with fresh strawberries in a bowl next to them.

Muffins are such a versatile food. Muffins are perfect for breakfast, brunch, or a snack. Add a fruit like strawberries and a sugary crumb on top, and I doubt anyone can say no to one!

close up of fresh strawberries
It’s not strawberry season yet, but I was still able to find some good ones in February!
birds eye view of chopped strawberries mixed with some flour in a bowl.
Cut up 1 1/2 c. strawberries to save later for the batter. Spoon in a little flour with the strawberries. This helps prevent the strawberries from sticking to the bottom of the muffin batter. It doesn’t look pretty, but it works!
butter and sugar creamed in a bow.l
Next, cream the butter and sugar.
vanilla, egg mixed in with the creamed sugar and butter.
Once it’s fluffy, add the vanilla and egg.
flour,  baking powder, and salt mixed in a bowl.
-In a separate bowl, add the flour, baking powder, and salt.

-Next, slowly add the milk and flour mixture a little at a time to the wet batter.
wet and dry ingredients mixed together. fresh cut strawberries added in the batter.
Once the milk and dry ingredients are all mixed together, fold in the chopped up strawberries.
birds eye view of a muffin tin filled with strawberry muffin batter.
Spoon 1-2 tablespoons of the batter in a lined muffin tin.
birds eye view of sugar, flour and butter mixed together for the crumb topping.
-Next, make the crumb. In a small bowl, mix the brown and white sugars together with the flour. Add in the cold, unsalted cubed butter.

-This is what it looks like if the butter is still too large. You want it small and coarse. Use a pastry blender or the back end of a fork to do this.
butter blended in pea sized amounts with the flour and sugar.
Here is what the butter should look like mixed in.
birds eye view of strawberry muffins with crumb topping added to the top.
-Fill the muffin tray with the crumb topping. Save some for the extra muffins you will make after these first 12.

-Bake for 18-20 minutes at 350 degrees.
close up of baked strawberry crumb muffins.
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Strawberry Crumb Muffins


These strawberry muffins are buttery soft with fresh strawberries swirled in the batter. The sweet crumb on top take these strawberry muffins to a new level!



For the Muffins:

  • 1 egg
  • 1 tsp. vanilla
  • 1/4 c. unsalted room temperature butter
  • 3/4 c. granulated white sugar
  • 1 1/2 c. all purpose flour, plus a little extra for the strawberries
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 c. milk
  • 1 1/2 c. chopped strawberries

Crumb Topping:

  • 1/4 c. granulated sugar
  • 1/4 c. brown sugar
  • 1/2 c. all purpose flour
  • 1/4 c. cold unsalted butter, cut up in small cubes


  1. Heat oven to 350 degrees. Line a muffin tin with liners.
  2. Chop up 1 1/2 c. strawberries and place in a bowl. Spoon some flour in the strawberries and mix well until the strawberries are all covered with the flour.
  3. With an electric hand or stand up mixer, cream butter and sugar. Next, mix the vanilla and egg with the batter.
  4. In a separate bowl, whisk in the flour, salt, and baking powder. Add the dry ingredients and milk a little bit at a time to the muffin batter.
  5. Gently fold in the chopped strawberries.
  6. Add batter 1-2 tbsp in each muffin liner.
  7. Make the crumble topping. Whisk both sugars and flour together in a separate bowl. Add in 1/4 c. cold unsalted cubed butter. With a pastry blender or the back end of a fork, blend the butter into coarse crumbs in the crumb topping.
  8. Spoon the crumb topping on top of the batter. Make sure to leave enough for the extra muffins. (this recipe makes 16 total.)
  9. Bake muffins 18-20 muffins.


Recipe adapted from Girl Vs. Dough.

If you love muffins, try my pumpkin chocolate chip muffins!

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