Treat yourself to the irresistible flavors of these fresh Strawberry Muffins with a delicious crumb topping! Made with juicy, fresh strawberries and topped with a buttery, sweet crumbly topping, these muffins are the perfect balance of fruity and indulgent. Elevate your breakfast or snack time with this delightful recipe bursting with summer vibes.
Summertime screams for strawberries, especially for breakfast! If you fall in love with these muffins, you’ll also love this Strawberry Bread and these Strawberry Pancakes.
I started blogging before I even had kids.
So my kids have grown up with me in the kitchen, always testing new recipes.
Sometimes they love it, sometimes they don’t. They have some favorites that I think they wish I’d stick to more often.
But every now and again, I make a new recipe and it instantly becomes one of their new favorites.
I make a lot of muffin recipes. At least once a week. So when my daughter claimed that these Strawberry Muffins were her new favorite muffin, I knew I had a winner.
But what’s not to love? A moist, tender muffin, bursting with fresh strawberries, and topped with a buttery crumb topping. It’s a winning combination!
Ingredients
- Flour: You’ll need flour for both the topping and the muffins. I use all-purpose flour.
- Sugar: This recipe uses brown sugar in the topping and granulated sugar in the muffins.
- Butter: You’ll need butter for both the topping and the muffin, as well. For the muffin, you will need melted butter.
- Salt: A bit of salt balances the flavors.
- Baking Powder: This is what gives the muffins their lift and texture.
- Yogurt: For the yogurt, you’ll want to use plain Greek yogurt. I like to use full fat, but 0% yogurt will work, as well.
- Eggs: You’ll want to use large eggs.
- Vanilla: I like to use real vanilla extract.
- Strawberries: I have only tested this with fresh strawberries. I think frozen strawberries might be too wet.
How to Make Strawberry Muffins
Make the topping: To make the crumb topping, combine the flour, brown sugar, butter, and salt. Cut the butter into the other ingredients. I like to use a pastry cutter, but if you don’t have one, you can use a fork.
Make the batter: This is a pretty traditional method – you’ll mix the dry ingredients in one bowl and the wet ingredients in another bowl.
Combine: Add the wet ingredients to the dry ingredients and stir it together. You don’t want to overmix the batter, so on this first mix, you don’t have to have it perfectly combined. Once you add the strawberries, fold them in just until everything is distributed evenly.
Divide: Divide the batter between 14 muffin cups. Yes, you’ll need a second muffin pan. The muffin cups will be filled all the way to the top. Once you have filled the cups, divide the crumb topping.
Bake: You’ll put the muffins into the oven at 425ºF, but as soon as the muffins go in, reduce the temperature to 350ºF. The hotter beginning heat will help the muffins to raise a little higher.
Tips and Tricks
This is a very thick batter. Don’t be alarmed if yours is thick – it is supposed to be that way.
I usually opt to just spray my muffin tins with nonstick cooking spray when I make muffins, but I prefer to use paper liners for these. I feel like it keeps the strawberries from sticking to the sides of the muffin tin.
You can always skip the crumb topping. I have made them both ways, and both ways really are delicious. The crumb topping is a little bit more indulgent.
While these muffins are the best on the day the are made, you can store any leftovers in an airtight container for 2-3 days. The muffins actually stay good and moist – the crumb topping will just start to soften up.
More Muffin Recipes
Oatmeal Muffins
Classic Bran Muffins
Blueberry Muffins
Cinnamon Muffins
Banana Muffins
Raspberry Muffins with White Chocolate Chips
Mango Muffins with Banana
Zucchini Muffins
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Strawberry Muffins
Ingredients
Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup unsalted butter cut into cubes
- 1/8 teaspoon salt
Muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 cup sugar
- 1 cup plain Greek yogurt
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups diced strawberries about 10 oz
Instructions
- Preheat the oven to 425ºF. Line 14 muffin cups with paper liners or spray with nonstick cooking spray. Set aside.
- In a small bowl, combine the flour, brown sugar, butter, and salt. Use a pastry blender or a fork to cut the butter into the flour and sugar until you have coarse crumbs. Set aside.
- In a large bowl, combine the flour, baking powder, and salt. Whisk to combine.
- In another bowl, whisk together the butter and the sugar. Whisk in the yogurt and the eggs.
- Pour the wet ingredients into the dry ingredients and mix just until mostly combined. Add the diced strawberries and fold until combined.
- Divide the batter evenly between the 14 prepared muffin cups. (They will be mostly full!) Sprinkle the crumb topping evenly over the tops of the muffins.
- Place the muffin trays in the oven and turn the temperature down to 350ºF. Bake 22-24 minutes, or until golden brown and a tester inserted in the center of one of the muffins comes out clean.
- Let cool slightly before serving.
Barbara Z says
Delicious!
I used vanilla yogurt, they are the best strawberry muffins I ever had.
Deborah says
I’m so glad you liked them, Barbara!