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Strawberry Crumble Muffins

Strawberry crumble muffin with a glass of milk.
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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!

Ingredients

Scale

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)

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.

Find it online: https://www.framedcooks.com/strawberry-crumble-muffins/