Strawberry Crumb Cake Muffins Recipe

Biting into a soft, buttery muffin bursting with fresh strawberries and topped with a sweet, crunchy crumb is one of life’s simple pleasures. These strawberry crumb cake muffins have the perfect balance of fluffy texture, juicy fruit, and a golden streusel topping. And let’s not forget the final touch—a delicate vanilla glaze that adds just the right amount of sweetness.

this RECIPE

I first made these on a lazy Sunday morning when I had a craving for something comforting but didn’t want to spend hours in the kitchen. The smell of strawberries and vanilla filled the house, making it impossible to wait for them to cool before sneaking a bite. Since then, they’ve become my go-to for brunch, quick breakfasts, and even dessert.

A little backstory on strawberry muffins

Strawberries have been used in baked goods for centuries, but pairing them with a crumb cake topping is a genius move. While traditional muffins tend to be either plain or packed with chocolate chips, adding fresh strawberries creates a naturally sweet, slightly tart flavor that balances beautifully with the rich, buttery crumb. This recipe takes inspiration from classic coffee cake, where a sweet streusel topping adds texture and an irresistible crunch.

What makes these muffins special?

These muffins are not just about great flavor. They have:

• A moist and tender crumb, thanks to the buttermilk and sour cream.
• Fresh strawberries that create little pockets of jammy goodness.
• A buttery crumb topping that gives them that coffee-cake vibe.
• A light vanilla glaze that ties everything together.

Let’s talk ingredients (and easy swaps!)

All-purpose flour – The base of both the muffin and the crumb topping. If you need a gluten-free version, use a 1:1 gluten-free flour blend.

Granulated and brown sugar – Granulated sugar sweetens the batter, while brown sugar adds moisture and a hint of caramel flavor. I’ve tried coconut sugar as a substitute, and it works beautifully if you want a slightly less refined option.

Baking powder & baking soda – These leavening agents help the muffins rise to perfection.

Salt – A pinch enhances all the flavors.

Buttermilk – This adds a rich, slightly tangy flavor and keeps the muffins soft. No buttermilk? Just mix ½ cup of milk with 1½ teaspoons of vinegar or lemon juice and let it sit for 5 minutes.

Vegetable oil – Keeps the muffins extra moist. You can swap it for melted butter if you want a richer flavor.

Eggs – Provide structure and keep everything together.

Sour cream – Adds richness and moisture. If you don’t have any, plain Greek yogurt is a great alternative.

Vanilla extract – Enhances the sweetness and rounds out the flavors.

Fresh strawberries – The star of the show! Use ripe, sweet berries for the best flavor. Frozen strawberries work, but thaw and drain them first to avoid excess moisture.

The crumb topping: the secret to bakery-style muffins

A good crumb topping takes these muffins from good to unforgettable. It’s a simple mix of butter, brown sugar, and flour, but it creates the most delicious, crunchy contrast to the soft muffin base. The key is to mix it until you get a sandy, crumbly texture—if it’s too wet, add a little more flour.

Must-have kitchen tools (but don’t worry, you won’t need anything fancy)

• Muffin tin – This recipe makes about 18 muffins, so a standard 12-cup tin plus a smaller 6-cup tin works well.
• Mixing bowls – One for the dry ingredients, one for the wet, and one for the crumb topping.
• Whisk & spatula – A whisk helps mix everything evenly, and a spatula is great for folding in the strawberries without overmixing.
• Measuring cups & spoons – Precision is key!
• Toothpick – For testing doneness. If it comes out clean, your muffins are ready.

Step-by-step: how to make these muffins

Prep your oven and muffin tin

Preheat your oven to 400°F and line a muffin tin with paper liners. This helps with easy removal and cleanup.

Mix the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Combine the wet ingredients

Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and eggs. Mix until just combined—don’t overmix, or your muffins might turn out dense.

Add the richness

Stir in the sour cream and vanilla extract until just blended. The batter will be thick, but that’s exactly what we want.

Fold in the strawberries

Gently fold in the chopped strawberries using a spatula. Be careful not to overmix, or the berries may break apart and make the batter too watery.

Fill the muffin cups

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Make the crumb topping

In a separate bowl, mix the brown sugar and flour. Pour in the melted butter and stir until crumbs form. Sprinkle generously over each muffin, pressing lightly so it sticks.

Bake to golden perfection

Bake for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Let them cool for about 5-10 minutes before adding the glaze.

Drizzle the vanilla glaze

Whisk together powdered sugar, vanilla extract, and milk until smooth. Drizzle over the slightly cooled muffins for that perfect finishing touch.

Fun variations to try

• Lemon twist – Add a teaspoon of lemon zest to the batter for a fresh, citrusy flavor.
• Chocolate lovers’ version – Toss in a handful of white or dark chocolate chips for an extra indulgent treat.
• Healthier option – Swap half the flour for whole wheat flour and use coconut sugar instead of brown sugar.
• Nutty crunch – Sprinkle chopped pecans or almonds into the crumb topping for extra texture.

Serving and presentation ideas

Serve these muffins warm with a cup of coffee or tea. For brunch, pair them with fresh fruit and yogurt. If you’re feeling fancy, arrange them on a cake stand with a dusting of powdered sugar—it makes them look straight out of a bakery.

The perfect drink pairings

These muffins go beautifully with a hot vanilla latte, a simple cup of black coffee, or even a glass of cold milk. If you’re serving them as a dessert, try pairing them with a light, fruity white wine like Moscato.

Storage and reheating tips

Store leftover muffins in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge for up to a week or freeze them for up to three months. To reheat, pop them in the microwave for about 15 seconds or warm them in the oven at 300°F for a few minutes.

Adjusting the recipe for different serving sizes

If you want to make a smaller batch, just halve all the ingredients. Making a bigger batch? Double everything, but be sure to bake in multiple muffin tins rather than overfilling one.

Troubleshooting common issues

• Muffins too dense? You may have overmixed the batter. Stir just until the ingredients are combined.
• Crumb topping melting? If the butter is too warm, the topping can dissolve into the batter. Try chilling the crumb mixture for a few minutes before adding it.
• Muffins sticking to liners? Let them cool completely before peeling off the liners.

Ready to bake?

I hope you love these strawberry crumb cake muffins as much as I do. Give them a try, and don’t be afraid to put your own twist on them. Let me know how they turn out—I’d love to hear what variations you come up with!

FAQ

Can I use frozen strawberries?
Yes, but thaw and drain them first to avoid excess moisture.

Can I skip the crumb topping?
Sure! The muffins are still delicious without it, but the topping adds great texture.

What’s the best way to store these muffins?
Keep them in an airtight container at room temp for two days or in the fridge for a week.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend, and they’ll turn out just as good.

Why did my muffins turn out dry?
Overbaking is the likely culprit. Check for doneness at 16 minutes.

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