Strawberry Muffins Crumble Topping (Printable)

Fluffy muffins bursting with fresh strawberries topped with a buttery, crumbly finish for a sweet start or snack.

# Components:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 2 large eggs
07 - 1/2 cup whole milk
08 - 1/2 cup vegetable oil
09 - 1 teaspoon vanilla extract
10 - 1 1/2 cups fresh strawberries, hulled and diced

→ For the Crumble Topping

11 - 1/2 cup all-purpose flour
12 - 1/3 cup granulated sugar
13 - 1/4 cup unsalted butter, cold and cubed
14 - 1/4 teaspoon ground cinnamon

# Method:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In another bowl, whisk eggs, milk, oil, and vanilla extract until well combined.
04 - Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix.
05 - Gently fold in the diced strawberries until evenly distributed throughout the batter.
06 - Divide the batter evenly among the muffin cups, filling each approximately two-thirds full.
07 - In a small bowl, mix flour, sugar, and cinnamon. Add cold butter and rub the mixture between your fingertips until it resembles coarse crumbs.
08 - Sprinkle the crumble topping evenly over each muffin.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The strawberries stay bright and whole instead of dissolving into jam, so you actually taste them.
  • That crumble topping is ridiculously easy to make and feels fancy even though your fingers do all the work.
  • They're soft enough to pull apart with your hands but sturdy enough to grab and go, making them perfect for both breakfast tables and lunch boxes.
02 -
  • Fresh strawberries release liquid as they sit in the batter, which is why mixing them in last and baking soon after assembly keeps them from making everything soggy.
  • Don't use a mixer for this batter; the extra agitation from an electric mixer overdevelops gluten and gives you tough muffins instead of tender ones, so a simple whisk and spatula work better.
03 -
  • Room-temperature ingredients mix more smoothly than cold ones, so pull your eggs and milk out of the fridge fifteen minutes before you start, though the butter for the crumble topping must stay cold.
  • The moment your batter is mixed is the moment your timer should start—don't let it sit waiting to be baked because the leavening agents are already waking up and activating.
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