Strawberry Crumble Muffins

This easy recipe for Strawberry Crumble Muffins includes a swirl of fresh strawberries in the batter and a delectable cinnamon brown sugar topping!

Why we love this recipe

I do love a good muffin recipe (looking at you, banana muffins!) and I do love recipes that use fresh strawberries (hello, glazed strawberry bread!), and these easy strawberry crumble muffins check both of those boxes!

And if you are reading this in the middle of fresh strawberry season, they are also a perfect way to use some of those fresh local berries.

The batter is a simple, lightly sweet batter with some chopped strawberries swirled in, but the part that sends these muffins literally over the top is the speedy cinnamon brown sugar crumble that gets sprinkled on top.

They are pretty much the perfect sweet snack, and just right for your breakfast and brunch table too!

Ingredients you need

Ingredient notes and substitutions

• Strawberries: If you can find local ones they are the best! But if not, berries from the produce section of your grocery store will work just fine.
• Brown Sugar: We use light brown sugar for this recipe, but dark brown will also work. (What’s the difference? Dark brown sugar has more molasses in it.)
• Butter: Make sure it’s at room temperature for easy mixing.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Preheat your oven to 400 and line a 12-cup muffin tin with paper muffin wrappers, giving the wrappers a nice spritz of cooking spray.

STEP 2: First up, make the topping!  Put ½ cup of flour, ¼ cup brown sugar, a teaspoon of cinnamon and 4 tablespoons of room temperature butter in a medium bowl and mix it up – I find this easiest to do with my fingers.  Set it aside.

STEP 3: Now for the muffin batter!  Put 1 ½ cups of flour ¾ cup sugar, 2 teaspoons of baking powder and one teaspoon of cinnamon in a mixing bowl and stir gently with a whisk until they are mixed together.

STEP 4: Put 1/3 cup canola oil, a beaten egg, a teaspoon of vanilla and a half cup of milk in another bowl and stir it all up until it’s nice and combined. 

STEP 5: Stir the egg mixture into the flour mixture.

STEP 6: Add a tablespoon of flour to the chopped strawberries and fold them gently into the batter.

STEP 7: Divide the muffin batter between the 12 muffin cups (they should be not quite full) and then top with the crumble topping.

STEP 8: Pop it in the oven for 20 minutes – a toothpick inserted into the center of a muffin should come out clean.

STEP 9: Let your muffins rest for 10 to 15 minutes and then carefully take them out and put them on a cooling rack.  At this point it is a-okay (and actually kinda mandatory) to eat one while they are still warm!

Equipment we used for this recipe

These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!

• Muffin Tin: This is our go-to 12 serving muffin tin that we use for everything from these strawberry muffins to our breakfast favorite bacon egg and cheese muffins.
• Cupcake Batter Scoop: This nifty little gadget not only lets you scoop out the perfect amount of batter, it also pushes in neatly into the muffin pan openings!
• Mixing Bowls: We love the handles on these sturdy bowls – it makes stirring things up much steadier.
• Measuring Spoons: These handy spoons come with two different shapes for each size.
• Cooling Rack: This rack is the perfect size for 12 warm muffins!
• Whisk: We have a drawer full of whisks, but this is the one we reach for first.
• Measuring Cup: We have these handy angled cups in all different sizes.

Recipe FAQs

Want to know even more about strawberries? Here is how I buy, store and cook with strawberries! 🍓

Want to round out your meal?

We love these muffins with a slather of homemade strawberry jam or some homemade butter (both are super easy to make!) and a cup of fresh mint tea on the side!

Other muffin recipes we love!

Looking for more muffin recipe inspiration? Here is our complete collection of muffin recipes!

Could you leave us a review?

If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.

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Strawberry Crumble Muffins

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This easy recipe for Strawberry Crumble Muffins includes a swirl of fresh strawberries in the batter and a delectable cinnamon brown sugar topping!

• Author: Kate Morgan Jackson
• Prep Time: 15 minutes
• Cooling Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 muffins
• Category: Dessert
• Method: Oven
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For The Crumble Topping

• 1/2 cup flour
• ¼ cup brown sugar
• 1 teaspoon cinnamon
• 4 tablespoons (1/2 stick) butter, room temperature

For The Muffins

• 1 ½ cups flour, plus one tablespoon
• ¾ cup sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup canola oil
• 1 egg, beaten
• ½ cup milk
• 1 teaspoon vanilla
• 1 cup chopped strawberries (about 10–12 good sized berries)

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Instructions

1. Preheat your oven to 400 and line a 12-cup muffin tin with paper muffin wrappers, giving the wrappers a nice spritz of cooking spray.
2. First up, make the topping!  Put ½ cup of flour, ¼ cup brown sugar, a teaspoon of cinnamon and 4 tablespoons of room temperature butter in a medium bowl and mix it up – I find this easiest to do with my fingers.  Set it aside.
3. Now for the muffin batter!  Put 1 ½ cups of flour ¾ cup sugar, 2 teaspoons of baking powder and one teaspoon of cinnamon in a mixing bowl and stir gently with a whisk until they are mixed together.
4. Put 1/3 cup canola oil, a beaten egg, a teaspoon of vanilla and a half cup of milk in another bowl and stir it all up until it’s nice and combined.  Stir into the flour mixture.
5. Add a tablespoon of flour to the chopped strawberries and fold them gently into the batter.
6. Divide the muffin batter between the 12 muffin cups (they should be not quite full) and then top with the crumble topping.
7. Pop it in the oven for 20 minutes – a toothpick inserted into the center of a muffin should come out clean.
8. Let your muffins rest for 10 to 15 minutes and then carefully take them out and put them on a cooling rack.  At this point it is a-okay (and actually kinda mandatory) to eat one while they are still warm!

Notes

• • Strawberries: If you can find local ones they are the best! But if not, berries from the produce section of your grocery store will work just fine.

• • Brown Sugar: We use light brown sugar for this recipe, but dark brown will also work. (What’s the difference? Dark brown sugar has more molasses in it.)

• • Butter: Make sure it’s at room temperature for easy mixing.