Strawberry Crumble Muffins

These sweet strawberry crumble muffins are perfect for summer. 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.

Prep Time15

Cook Time25

Total Time40

Skill: beginner

Servings:

Calories: 282kcal

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