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These Strawberry Crumble Muffins are the ultimate combination of everything you love about a classic strawberry shortcake only in a portable, perfectly portioned muffin form you can enjoy any time of day. Each bite delivers a soft, fluffy muffin packed with bright, juicy fresh strawberries and finished with an irresistibly buttery, golden crumble topping that shatters just slightly as you take that first glorious bite. Whether you call it a strawberry shortcake aesthetic in muffin form or simply your new favorite bakery-style treat, this recipe is guaranteed to impress everyone at the table.
What makes these strawberry crumble muffins so special is how effortlessly simple they are to pull together. You only need everyday pantry ingredients, a couple of bowls, and about 30 minutes from start to finish. They are perfect for a busy weekday breakfast, a relaxed weekend brunch, a school bake sale, or an afternoon snack that genuinely feels indulgent. If you grew up loving the vintage strawberry shortcake flavor combination sweet, buttery, fruity, and crumbly all at once these muffins are about to bring all those cozy, nostalgic feelings rushing right back.
Table of Contents
Why You’ll Love These Strawberry Crumble Muffins
- Only simple, budget-friendly pantry ingredients no specialty items required
- Fresh, juicy strawberries baked right into every single muffin
- The buttery crumble topping gives you that iconic shortcake crunch in every bite
- Ready in just 30 minutes from mixing bowl to cooling rack
- Perfect for breakfast, brunch, dessert, or any snacking occasion
- Kid-approved and crowd-pleasing every single time you bake them
- Easy to customize with other fruits, chocolate chips, or citrus zest
- Freezer-friendly for effortless meal prep throughout the week
Ingredients for Strawberry Crumble Muffins
Gather all your ingredients before you begin and use a reliable measuring cups and spoons set for accurate portions. Precise measuring makes a real difference in baking, especially for the crumble topping.
For the Muffins
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter, softened | ¼ cup | Room temperature for easy creaming |
| Granulated sugar | ¾ cup | Regular white sugar |
| Large egg | 1 | Room temperature preferred |
| Vanilla extract | 1 teaspoon | Pure vanilla for best flavor |
| All-purpose flour | 1½ cups | Spooned and leveled, not scooped |
| Baking powder | 2 teaspoons | Check freshness before using |
| Salt | ½ teaspoon | Balances the sweetness |
| Milk | ½ cup | Whole or 2% recommended |
| Fresh strawberries, chopped | 1½ cups | Pat dry before using |
For the Crumble Topping
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | ½ cup | |
| Light brown sugar | ¼ cup | Packed |
| Granulated sugar | ¼ cup | |
| Unsalted butter, cold, cubed | ¼ cup | Must stay cold do not soften |
Equipment You’ll Need
Having the right tools makes this recipe even smoother. Here’s everything you’ll want before you start baking:
- Electric mixer stand mixer with paddle attachment or electric hand mixer for creaming butter and sugar
- Mixing bowls at least two: one large, one medium
- Measuring cups and spoons set for accurate ingredient portions
- Standard muffin pan you’ll need two pans for 16 muffins, or bake in batches
- Kitchen utensils spatula and whisk for mixing and folding
- Cutting board for safely chopping fresh strawberries
- Chef’s knife a sharp blade makes clean strawberry cuts effortlessly
- Kitchen scale optional but great for precise weight measurements
How to Make Strawberry Crumble Muffins – Step by Step
- Preheat your oven. Set your oven to 350°F (175°C). While it heats, line 16 standard-size muffin cups with paper baking liners and set the pans aside on your counter.
- Cream butter and sugar. In the bowl of your stand mixer fitted with the paddle attachment or in a large mixing bowl using your electric hand mixer beat the softened unsalted butter and granulated sugar together on medium speed for about 1 minute, until the mixture is smooth, pale, and fluffy.
- Add egg and vanilla. Add the large egg and vanilla extract to the bowl and beat until just combined. Don’t overmix at this stage blend only until the egg is fully incorporated and no streaks remain.
- Whisk dry ingredients. In a separate medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined with no clumps.
- Alternate flour and milk. Gradually add the flour mixture and milk to the butter mixture in alternating additions begin with flour, then milk, then flour again. Stir gently after each addition using a spatula, just until combined. The batter will be thick that is exactly what you want.
- Fill the muffin cups. Divide the batter evenly among the 16 lined muffin cups about 1 to 2 tablespoons per cup. It may look like very little batter, but trust the process! Evenly distribute the freshly chopped strawberries on top of each filled cup.
- Make the crumble topping. In a small bowl, stir together the flour, light brown sugar, and granulated sugar. Add the cold, cubed unsalted butter and use a pastry blender or your fingertips to work the butter into the dry mix until the mixture resembles coarse, crumbly meal with pea-sized butter bits throughout.
- Top and bake. Sprinkle the crumble topping generously and evenly over each muffin cup. Transfer to the preheated oven and bake for 18 to 20 minutes, until the crumble is golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
- Cool and serve. Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire cooling rack. Serve warm or at room temperature they are absolutely irresistible either way!
Pro Tips for the Best Strawberry Crumble Muffins
- Never overmix the batter. The single most important rule in muffin baking: stop mixing the moment the dry streaks disappear. Overmixing develops gluten and leads to tough, dense muffins instead of light, tender ones.
- Room temperature butter for the batter. Properly softened butter creams far more evenly with sugar, creating a better emulsion, a finer crumb, and a noticeably lighter muffin texture.
- Keep butter ice cold for the crumble. Cold butter is the non-negotiable secret to a proper streusel topping. Warm butter melts into the flour instead of forming those beautiful crunchy golden clumps.
- Pat your strawberries completely dry. Fresh berries carry a lot of natural moisture. Gently patting them dry with a paper towel before chopping keeps the batter from becoming too wet and the muffins from baking up soggy.
- Test your baking powder first. Old or expired baking powder is the most overlooked reason muffins don’t rise. Drop a teaspoon into hot water vigorous bubbling means it’s still active and good to go.
- Make them a day ahead. These muffins actually taste even better the next morning, as the flavors meld beautifully overnight. Store in an airtight container at room temperature and reheat gently in the toaster oven for 5 minutes to revive the crumble crunch.
- Freeze for up to 3 months. Cool completely, then freeze in a zip-lock bag or airtight container. Microwave from frozen for 20–30 seconds and they taste freshly baked.
Frequently Asked Questions About Strawberry Crumble Muffins
Can I use frozen strawberries in these strawberry crumble muffins?
Yes, you can! The key is to never thaw them first. Thawed strawberries release a large amount of liquid that can make the batter too wet and the final muffins gummy or dense. Add them straight from the freezer, and use your chef’s knife on a stable cutting board to chop them quickly while still frozen.
Why are my strawberry crumble muffins flat or dense?
This almost always comes down to one of three culprits: expired baking powder, overmixing the batter, or filling the muffin cups too high. Check the freshness of your leavening agent, stir the batter only until just combined, and keep each cup to about 1–2 tablespoons of batter. The muffins will rise and fill out beautifully in the oven on their own.
Can I prepare the batter ahead of time?
Muffin batter is always best used immediately after mixing, since the baking powder begins activating the moment liquid is added. However, you can prep the crumble topping up to 2 days ahead and store it covered in the refrigerator. You can also wash, chop, and dry your strawberries a day in advance and refrigerate until ready to use.
Can I substitute the milk with a dairy-free alternative?
Absolutely! Unsweetened oat milk, almond milk, or soy milk all serve as excellent 1:1 substitutes for regular milk here. The texture and flavor of your finished muffins will remain virtually identical. For an even richer, more tender crumb, you could swap the milk for full-fat coconut milk or a plant-based half-and-half.
How should I store leftover strawberry crumble muffins?
Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. When reheating, skip the microwave if possible a toaster oven at 300°F for 5 minutes restores the crumble’s crunch far better and gives you a freshly baked experience every time.
Can I add other fruits or mix-ins to this strawberry crumble muffin recipe?
This base recipe is wonderfully versatile. Blueberries, raspberries, diced peaches, or a mixed berry blend all work beautifully alongside or in place of the strawberries. For extra indulgence, stir in a handful of white chocolate chips or add a teaspoon of lemon zest to the batter for a bright citrus note. Just keep the total fruit amount at 1½ cups to maintain the right batter-to-fruit ratio and ensure even baking.
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PrintStrawberry Crumble Muffins : Fresh Strawberry Shortcake Vibes in Every Bite!
Soft, fluffy Strawberry Crumble Muffins loaded with fresh juicy strawberries and crowned with a buttery golden crumble topping. A handheld twist on classic strawberry shortcake easy to make and ready in just 30 minutes!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 muffins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
¼ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
1½ cups fresh strawberries, chopped
For the Crumble Topping:
½ cup all-purpose flour
¼ cup light brown sugar, packed
¼ cup granulated sugar
¼ cup unsalted butter, cold, cut into small cubes
Instructions
1. Preheat oven to 350°F (175°C). Line 16 standard-size muffin cups with paper baking liners.
2. Beat softened butter and granulated sugar with an electric mixer on medium speed for about 1 minute until smooth, light, and fluffy.
3. Add the egg and vanilla extract; beat until just combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Stir gently after each addition until just combined — do not overmix.
6. Divide batter evenly among 16 muffin cups (about 1–2 tablespoons each). Top each cup evenly with chopped fresh strawberries.
7. For the crumble topping: stir flour, brown sugar, and granulated sugar together. Cut in cold butter cubes using a pastry blender or fingertips until mixture resembles coarse meal with pea-sized bits.
8. Sprinkle crumble topping evenly over each muffin cup.
9. Bake 18–20 minutes until tops are golden and a toothpick inserted in the center comes out clean.
10. Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Notes
Do not overmix the batter — mix only until dry streaks disappear for the lightest, most tender muffins.
Pat strawberries dry with paper towels before chopping to prevent excess moisture from making muffins soggy.
Butter must stay cold for the crumble topping to achieve a proper streusel texture.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Freeze completely cooled muffins for up to 3 months. Microwave 20–30 seconds from frozen to serve.
Frozen strawberries work — add them straight from the freezer without thawing first.