Strawberry Crumb Cake Muffins Recipe

Some mornings just call for something extra special, don’t they? Whether it’s a slow Sunday morning or a weekday treat, these strawberry crumb cake muffins hit the perfect balance between fluffy, fruity, and delightfully crunchy. With juicy strawberries tucked into a tender muffin and a buttery, cinnamon-kissed crumb topping, these little gems are hard to resist. And let’s not forget the vanilla glaze—just the right amount of sweetness to bring it all together.

this RECIPE

I first made these on a whim after buying way too many strawberries at the farmers’ market. They were just too good to pass up, and before I knew it, I had an overflowing bowl of berries sitting on my counter. That’s when I decided to whip up a batch of muffins—because why not? The combination of sweet strawberries, tangy buttermilk, and that golden crumb topping turned out to be pure magic.

A quick bite into history: where crumb cake meets muffins

Crumb cake has deep roots in German baking traditions, where “Streuselkuchen” (a cake topped with buttery streusel crumbs) is a beloved treat. Over time, bakers around the world put their own spin on it, leading to variations like New York-style crumb cake with thick layers of topping. Muffins, on the other hand, have been an American breakfast staple for ages. Bringing these two together? A stroke of genius. You get all the cozy, cake-like comfort of a crumb cake in a portable, grab-and-go form.

Let’s talk ingredients: why each one matters

Every ingredient plays a key role in making these muffins soft, flavorful, and downright delicious.

• All-purpose flour – The base of our muffins and crumb topping, providing the perfect structure. You can swap in whole wheat flour for a heartier texture, but the muffins will be denser.
• Granulated and brown sugar – A mix of both sugars gives the muffins depth. Brown sugar adds moisture and a hint of molasses-like flavor.
• Baking powder and baking soda – These leavening agents help the muffins rise beautifully.
• Salt – A small amount enhances all the other flavors.
• Buttermilk – Adds a slight tang and keeps the muffins moist. No buttermilk? Mix regular milk with a teaspoon of vinegar and let it sit for 5 minutes.
• Vegetable oil – Keeps the muffins tender. Melted butter works too, but oil makes them extra soft.
• Eggs – Bind everything together and add structure.
• Sour cream – Boosts the moisture and adds richness. Greek yogurt is a great substitute.
• Vanilla extract – Enhances the flavor and ties everything together.
• Strawberries – The star of the show! Fresh strawberries are best, but frozen (thawed and drained) will also work.

For the crumb topping, melted butter, brown sugar, and flour come together to create those irresistible golden crumbles. And for the finishing touch, a simple vanilla glaze adds a touch of sweetness.

The right tools for the job

You don’t need fancy equipment, but a few basics will make your baking experience smoother:

• Muffin tin & liners – Prevent sticking and make cleanup easier.
• Mixing bowls – One for the muffin batter, one for the crumb topping, and one for the glaze.
• Whisk & spatula – A whisk helps combine dry ingredients, while a spatula makes mixing the wet ingredients easier.
• Measuring cups & spoons – Accuracy is key!
• Toothpick – To check for doneness.

Step-by-step: how to make strawberry crumb cake muffins

Step 1: Prep and preheat

Set your oven to 400°F (200°C) and line a muffin tin with paper liners. This keeps the muffins from sticking and makes them easy to remove.

Step 2: Mix the dry ingredients

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.

Step 3: Combine the wet ingredients

Make a well in the center of the dry ingredients. Add buttermilk, vegetable oil, and eggs, then stir gently. The batter will be thick, but that’s exactly what we want!

Next, fold in sour cream and vanilla extract, mixing just until combined. Overmixing can make muffins dense, so stop once everything is incorporated.

Step 4: Fold in strawberries

Gently stir in the chopped strawberries. If using frozen berries, drain them well to prevent excess moisture.

Step 5: Fill the muffin cups

Scoop the batter into your prepared muffin tin, filling each cup about two-thirds full.

Step 6: Make the crumb topping

In a separate bowl, mix flour and brown sugar, then pour in melted butter. Stir until crumbs form. Sprinkle a generous amount over each muffin, pressing lightly so they stick.

Step 7: Bake to perfection

Pop the muffins into the oven and bake for 16-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Step 8: Drizzle the glaze

Let the muffins cool for 5-10 minutes before drizzling on the vanilla glaze (powdered sugar, vanilla extract, and milk). This keeps the glaze from melting into the crumb topping.

Variations to try

• Gluten-free – Swap all-purpose flour for a 1:1 gluten-free blend.
• Dairy-free – Use almond milk + lemon juice in place of buttermilk, and coconut yogurt instead of sour cream.
• Chocolate twist – Add mini chocolate chips to the batter for a berry-chocolate combo.
• Lemon kick – Stir in lemon zest for a bright citrusy touch.

Serving and presentation ideas

These muffins are fantastic on their own, but if you’re serving them at brunch, add a side of fresh fruit and a dollop of whipped cream. For a cozy vibe, dust them lightly with powdered sugar before serving.

What to drink with them?

A hot cup of coffee is a no-brainer, balancing the sweetness perfectly. If you prefer tea, earl grey or chamomile are lovely choices. For something refreshing, try iced vanilla latte or a simple glass of cold milk.

Storing and reheating tips

Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, keep them in the fridge for up to a week. To freeze, wrap individually and store for up to 3 months. Reheat in the microwave for 15-20 seconds to bring back their fresh-from-the-oven warmth.

Common questions answered

1. Can I use frozen strawberries?
Yes! Just thaw them and pat them dry before adding them to the batter.

2. My crumb topping sank into the muffins. What happened?
It might not have been firm enough. Try chilling it for 5 minutes before sprinkling.

3. Can I make these as mini muffins?
Absolutely! Bake at 375°F for about 10-12 minutes.

4. What if I don’t have buttermilk?
Mix ½ cup milk with 1 teaspoon vinegar and let it sit for 5 minutes.

5. Can I skip the glaze?
Sure! They’re delicious with or without it.

These strawberry crumb cake muffins are bound to become a favorite in your home. Give them a try, and don’t be afraid to tweak the recipe to suit your taste. Happy baking!

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