Strawberry Muffins with Crumble

There is something deeply comforting about a homemade muffin fresh from the oven—and these Strawberry Muffins with Crumble Top and Lemon Zest take that comfort to a whole new level. Moist and fluffy on the inside, loaded with juicy diced strawberries, and crowned with a buttery, golden crumble that shatters gently with every bite, these muffins are the kind of bake that fills your kitchen with warmth and your mornings with joy. A generous tablespoon of bright lemon zest woven through both the batter and the topping ties everything together with a fragrant, sunny lift that makes each bite feel fresh and alive. Whether you reach for one alongside your morning coffee or wrap a couple up for an afternoon snack, these muffins never disappoint.

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The secret to these muffins lies in the careful layering of flavor and texture. The batter starts with melted butter whisked together with granulated sugar, creating a rich, glossy base before the eggs, whole milk, sour cream, vanilla extract, and lemon zest are folded in. The dry ingredients—flour, baking powder, baking soda, and a pinch of salt—are added with a gentle hand to keep the crumb light and tender. Then come the strawberries, tumbling into the batter just before it is divided among the muffin cups. The crumble topping, made by rubbing cold cubed butter into flour, brown sugar, salt, and more lemon zest, is scattered generously over each cup before the pan slides into a preheated 375°F oven. Twenty-two to twenty-five minutes later, golden, fragrant muffins emerge—crisp on top, soft inside, and absolutely impossible to resist.

Ingredients

• For the Muffins:
• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1/2 cup (120 ml) whole milk
• 1/4 cup (60 g) sour cream or plain yogurt
• 1 tsp vanilla extract
• 1 tbsp finely grated lemon zest (about 1 lemon)
• 1 1/2 cups (225 g) fresh strawberries, hulled and diced
• For the Crumble Topping:
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) light brown sugar, packed
• 1/4 cup (60 g) unsalted butter, cold and cubed
• 1/4 tsp salt
• 1/2 tsp finely grated lemon zest

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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Instructions

Step 1

Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease well.

Step 2

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each.

Step 4

Stir in milk, sour cream (or yogurt), vanilla extract, and lemon zest until smooth.

Step 5

Gently fold in dry ingredients until just combined (do not overmix).

Step 6

Fold in diced strawberries.

Step 7

Divide batter evenly among muffin cups, filling each about 3/4 full.

Step 8

For the crumble topping: In a small bowl, combine flour, brown sugar, salt, and lemon zest. Add cold butter and mix with a fork or fingertips until mixture resembles coarse crumbs.

Step 9

Sprinkle crumble evenly over the muffin batter in each cup.

Step 10

Bake for 22–25 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.

Step 11

Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Zusatztipps für die Zubereitung

Achte darauf, die trockenen und feuchten Zutaten nur so lange zu verrühren, bis alles gerade eben verbunden ist—Übermischen führt zu zähen, dichten Muffins. Die Erdbeeren sollten gut abgetrocknet sein, bevor sie in den Teig gefaltet werden, damit überschüssige Feuchtigkeit den Teig nicht verwässert. Für die Streusel ist es wichtig, dass die Butter wirklich kalt ist, da warme Butter die Krümelstruktur zerstört. Wenn du den Zitronenabrieb frisch reibst, entfaltet er sein volles Aroma—reibe nur die gelbe Schale und nicht das weiße Mark darunter, da dieses bitter schmeckt. Die Muffins sind am besten, wenn sie am selben Tag gegessen werden, lassen sich aber in einem luftdichten Behälter bis zu zwei Tage aufbewahren.

Varianten und Anpassungen

Diese Muffins lassen sich wunderbar anpassen. Ersetze die Sauerrahm durch griechischen Joghurt, wenn du möchtest—das Ergebnis ist genauso saftig und zart. Falls frische Erdbeeren nicht verfügbar sind, können gefrorene Erdbeeren verwendet werden—wichtig ist, sie nicht aufzutauen, bevor sie in den Teig gegeben werden, damit die Feuchtigkeit kontrolliert bleibt. Für eine wärmende Note kannst du 1/2 Teelöffel gemahlenen Zimt in die Streuselzutaten einarbeiten, der wunderbar mit dem Zitronenabrieb und den Erdbeeren harmoniert. Wer eine intensivere Zitrusnote bevorzugt, kann den Abrieb von Limette statt Zitrone verwenden oder beides kombinieren.

Serviervorschläge

Diese Muffins schmecken am besten frisch und leicht warm, direkt nachdem sie auf dem Gitterrost etwas abgekühlt sind. Serviere sie zum Frühstück neben einem Becher frisch gebrühtem Kaffee oder einem heißen Tee. Für einen besonderen Snack lassen sie sich auch mit einem Klecks Schlagsahne oder einem Löffel griechischem Joghurt und frischen Erdbeerscheiben anrichten. Als Dessert auf einem Brunchbuffet präsentiert, sind sie ein echter Hingucker—besonders wenn die goldenen Streusel noch schön knusprig glänzen. Auch in Geschenkkörben oder als liebevolle Mitbringsel eingepackt machen diese Muffins eine wunderbare Figur.

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Strawberry Muffins with Crumble Top and Lemon Zest are the kind of recipe you return to again and again—simple enough for a quiet weekday morning, yet impressive enough to share with guests at a weekend brunch. With their tender, fruit-filled crumb, their irresistible buttery crumble, and the bright, cheerful note of lemon zest running through every layer, these muffins capture everything that is wonderful about home baking. They are a celebration of fresh, honest ingredients brought together with care, and a reminder that the most memorable food is often the most straightforward. Bake a batch, share generously, and enjoy every golden, crumbly, strawberry-sweet bite.

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Recipe FAQs

→ Can I substitute sour cream in the batter?

Yes, plain Greek yogurt works well as a substitute for sour cream, maintaining moisture and texture.

→ Is it possible to use frozen strawberries?

Frozen strawberries can be used but add them directly to the batter without thawing to prevent excess moisture.

→ How can I store the muffins to keep them fresh?

Store muffins in an airtight container at room temperature for up to two days to maintain freshness.

→ What does the lemon zest add to the muffins?

Lemon zest brightens the flavor with a subtle citrus aroma, balancing the sweetness of the strawberries and crumble.

→ Can I add spices to the crumble topping?

Yes, adding a pinch of ground cinnamon to the crumble adds a warm, comforting twist to the topping.