These sweet strawberry crumble muffins are perfect for breakfast (or dessert). Tender muffins filled with sweet and juicy strawberries in every bite. Everyone knows the muffin top is the best part and these don’t disappoint. Topped with a crisp oat crumble topping for a buttery crunch.
I love fresh berries! I have been guilty from time to time at buying WAY too many pints of strawberries from our local Farmers Market, anyone else?! Since berries often have a quick produce life I’m always looking for easy ways to integrate them into pantry staple recipes.
I love this strawberry crumble muffin recipe because I almost ALWAYS have all the recipe ingredients and I just add in whatever berries I have left from the week. They come together in 15 minutes or less and are perfect for a weekend treat.
Ingredients for Strawberry Crumble Muffins
- all-purpose flour
- sugar
- oats
- cinnamon
- salt
- butter, melted
- baking powder
- egg
- almond milk
- strawberries
Tips for Strawberries!
When it comes to berries my three favorite gadgets are my bramble berry basket, strawberry huller, and strawberry slicer.
I have always had a hard time keeping berries fresh until I found this berry basket. The air is able to circulate from underneath for optimum freshness and you can wash the berries right in this basket.
For prepping berries, I never let my strawberry huller and slicer get too far from me. They make prep time a breeze.
How to Make Strawberry Crumble Muffins
- Preheat the oven to 375F. Line muffin tin with muffin liners and set aside.
- In a medium bowl, mix flour, sugar, oats, cinnamon, and salt in a small bowl. Add melted butter and blend with a fork. The mixture should be sandy and not creamy. Set aside for topping with muffins.
- In a medium bowl, whisk together 2 cups flour, baking powder, cinnamon, and salt and set aside.
- In a large bowl, whisk together egg, milk, and melted butter. Add in the flour mixture to the wet mixture and gently mix together until just combined. Be careful not to over mix. Lumps are okay.
- Sprinkle remaining 2 tbsp of flour over strawberries and gently toss together. Gently add strawberries to the batter and scoop batter into the muffin pan, filling each cup about 2/3 full. Top muffins with 1-2 tbsp of crumble mixture.
- Bake muffins for 20-25 minutes or until tops are golden brown.
Variations for Muffins
Can I use a different berry? Yes, totally! I recommend trying out different berries that are at their peak season. This batter is the perfect all-purpose recipe for swapping in blueberries, blackberries, raspberries, and more!
Add nuts? Heck yes! Give your muffin an extra crunch bite with chopped pecans or walnuts.
Top with a glaze: For an easy glaze whisk together 1 cup of powdered sugar with a teaspoon or two of lemon juice or milk until glaze consistency forms and drizzle over muffins tops.
Best Way to Store Muffins?
I let the muffins cool on a cooling rack until they are no longer warm and completely come to room temperature. Line a large Ziploc bag or a large Tupperware with paper towels and place muffins evenly into the container. The paper towel will help soak up excess moisture and keep the fresh/from drying out. Leave the muffins at room temperature, and will last 2-4 days of optimum freshness.
If you love these strawberry crumble muffins, try these other recipes:
- Morning Glory Muffins
- Healthy Vegan Zucchini Muffins
- Homemade Cinnamon Rolls
- Cookie Butter French Toast Casserole
Strawberry Crumble Muffins
Ingredients
- 2.5 cups all-purpose flour (+ 2 tbsp for dusting the strawberries)
- 0.83 cups sugar
- 0.25 cups oats
- 3 tsp cinnamon
- 1 tsp salt
- 0.5 cups butter, melted
- 1 tbsp baking powder
- 1 large egg
- 1 cups almond milk
- 1 cups strawberries, diced + more for topping
Instructions
- Preheat the oven to 375 F. Line muffin tin with muffin liners and set aside.
- In a medium bowl, mix ½ cup flour, ⅓ cup sugar, oats, 1 tsp cinnamon, and ½ tsp salt in a small bowl. Add ¼ cup melted butter and blend with a fork. The mixture should be sandy and not creamy. Set aside for topping with muffins.
- In another medium bowl whisk together 2 cups flour, baking powder, 2 tsp cinnamon, and ½ tsp salt and set aside.
- In a large bowl whisk together egg, milk, and ¼ cup melted butter. Add the flour mixture to the wet mixture and gently mix together until just combined, be careful not to over mix. Lumps are okay.
- Sprinkle remaining 2 tbsp flour over strawberries and gently toss together. Gently add strawberries to the batter and scoop batter into the muffin pan, filling each cup about ⅔ full. Top muffins with 1-2 tbsp of crumble mixture.
- Bake muffins for 20-25 minutes or until tops are golden brown.
Nutrition
