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Easy Fluffy Strawberry Crumb Muffins

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These muffins are soft, fluffy, and bursting with fresh strawberry goodness, topped with a crunchy buttery crumb. Perfect for breakfast or a snack, they are quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups all-purpose flour (240 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (115 grams), melted and slightly cooled
  • 2 large eggs, room temperature
  • 3/4 cup whole milk (180 ml) or almond milk for dairy-free version
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 1/2 cups fresh strawberries (about 225 grams), hulled and chopped
  • 1/2 cup all-purpose flour (60 grams) for crumb topping
  • 1/3 cup brown sugar (70 grams), packed
  • 4 tablespoons cold unsalted butter (55 grams), cut into small cubes
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease well.
  2. Prepare the crumb topping: In a small bowl, mix 1/2 cup flour, brown sugar, cinnamon, and a pinch of salt. Add the cold cubed butter and use a pastry cutter or fingers to combine until mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt until evenly combined.
  4. Combine wet ingredients: In a separate bowl, whisk melted butter, eggs, milk, vanilla extract, and lemon zest until smooth. Make sure butter isn’t too hot or it might cook the eggs.
  5. Incorporate wet into dry: Pour the wet ingredients into the dry, stirring gently with a spatula just until combined. The batter will be thick and a bit lumpy—do not overmix.
  6. Fold in strawberries carefully to keep them intact.
  7. Fill muffin cups about 3/4 full with batter.
  8. Sprinkle the chilled crumb topping generously over each muffin, pressing lightly so it sticks.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and milk for smooth mixing. Do not overmix the batter to keep muffins fluffy. Keep the crumb topping cold before baking for a crunchy texture. If using frozen strawberries, thaw and drain excess liquid to avoid soggy batter. An oven thermometer helps maintain consistent baking temperature.

Nutrition

Keywords: strawberry muffins, crumb topping, breakfast muffins, easy muffins, fluffy muffins, snack recipe, quick muffins

Find it online: https://blingbite.com/easy-fluffy-strawberry-crumb-muffins-recipe-perfect-for-breakfast-or-snack/