Strawberry Muffins with Crumble (Printable Version)

Fluffy muffins bursting with fresh strawberries, topped with a buttery crumble and zesty lemon highlights.

# What You’ll Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream or plain yogurt
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon finely grated lemon zest
12 - 1 1/2 cups fresh strawberries, hulled and diced

→ For the Crumble Topping

13 - 1/2 cup all-purpose flour
14 - 1/3 cup light brown sugar, packed
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1/4 teaspoon salt
17 - 1/2 teaspoon finely grated lemon zest

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking thoroughly after each addition.
04 - Stir in milk, sour cream, vanilla extract, and lemon zest until smooth.
05 - Gently fold dry ingredients into wet mixture until just combined, being careful not to overmix.
06 - Fold in diced strawberries until evenly distributed throughout the batter.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
08 - 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 breadcrumbs.
09 - Sprinkle crumble mixture evenly over batter in each muffin cup.
10 - Bake for 22 to 25 minutes, or until tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Allow muffins to cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • Bursting with fruit: Every muffin is packed with 1½ cups of fresh, hulled, and diced strawberries for a juicy bite in every forkful.
  • Perfectly tender crumb: A combination of melted butter, sour cream, and whole milk creates an irresistibly moist and fluffy interior.
  • Golden crumble topping: A buttery brown sugar and lemon zest crumble bakes into a crisp, caramelized crown that adds texture and depth.
  • Bright and fragrant: Fresh lemon zest in both the batter and the crumble lifts every flavor and keeps the muffins tasting light and vibrant.
  • Quick and easy: With just 20 minutes of prep and 25 minutes in the oven, a full dozen muffins is ready in under an hour.
  • Vegetarian-friendly: Made entirely without meat or gelatin, these muffins suit a vegetarian lifestyle with ease.
02 -
  • Do not overmix: Fold the dry ingredients into the wet ingredients until just combined—a few streaks of flour are fine. Overmixing develops gluten and leads to tough muffins.
  • Keep butter cold for the crumble: Cold, cubed butter is essential for achieving a crumbly, sandy topping. Work quickly with your fingertips so the butter does not warm up.
  • Pat strawberries dry: After dicing, lightly pat the strawberries with a paper towel to remove excess moisture and prevent the batter from becoming too wet.
  • Fill cups correctly: Fill each muffin cup about 3/4 full to give the muffins room to rise without overflowing.
  • Test for doneness: Insert a toothpick into the center of a muffin—it should come out clean or with just a few moist crumbs, not wet batter.
  • Cool briefly in the pan: Let the muffins rest in the pan for 5 minutes before transferring to a wire rack. This helps them set and prevents them from falling apart.
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