Strawberry Muffins with Crumble (Print View)

Fluffy muffins filled with fresh strawberries and a zesty crumble topping, perfect for breakfast or a snack.

# Components:

→ 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

# Method:

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 well after each addition.
04 - Stir in milk, sour cream or yogurt, vanilla extract, and lemon zest until smooth.
05 - Gently fold dry ingredients into wet mixture until just combined. Do not overmix to maintain tender crumb structure.
06 - Fold in diced strawberries until evenly distributed throughout batter.
07 - Divide batter evenly among muffin cups, filling each approximately 3/4 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 crumbs.
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 - Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're foolproof: Even if you think you've messed up, the sour cream keeps these impossibly moist and forgiving.
  • The lemon zest is the secret weapon: It makes strawberries taste more strawberry-like, which sounds weird but absolutely works.
  • That crumble topping: It stays crispy on day two, which is basically a miracle in the muffin world.
02 -
  • Don't thaw frozen strawberries: I learned this the hard way—they weep liquid and turn your batter into soup, so if you use frozen, keep them frozen until you fold them in.
  • The crumble topping must stay cold: If your butter is soft, your topping becomes a paste instead of actual crumbles, and that's the difference between crispy and underwhelming.
03 -
  • Room temperature eggs mix more smoothly: Take them out 15 minutes before you start, and your batter will be silkier and more even.
  • Don't peek until minute 20: Opening the oven door releases heat and can cause uneven baking, so trust the process and check only when you're close to done.
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