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Strawberry Crumb Muffins
5 from 15 votes

Strawberry Crumb Muffins

Strawberry Crumb Muffins feature a tender muffin base studded with chopped strawberries and topped with a crumbly, buttery cinnamon-sugar topping. A vanilla glaze drizzled over the baked muffins adds sweetness and moisture, resulting in a balanced texture of soft crumb and sweet crunch that highlights fresh strawberry flavors in a classic muffin form.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 1 dozen muffins
Course: Breakfast
Cuisine: American

Ingredients

For the Crumb Topping:
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour not packed
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter chilled and cut into tiny pieces
For the Strawberry Muffins:
  • 3 cups all-purpose flour plus 2 tablespoons, divided
  • 3 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 6 tablespoons unsalted butter at room temperature
  • 1 granulated sugar 1/4 cup
  • 1 egg large, plus 2 large egg yolks
  • 1 vanilla extract pure, 1/2 teaspoon
  • 1 cup milk whole
  • 1 strawberry 1/2 cup, coarsely chopped
For the Vanilla Glaze:
  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream; more if needed to achieve desired consistency

Instructions

For the Crumb Topping:
    Cup of Yum
  1. In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
For the Strawberry Muffins:
  1. Preheat your oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners; set aside.
  2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  3. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy; about 3 minutes.
  4. Add in the egg, egg yolks, and vanilla and continue beating until well combined. Reduce mixer speed to low; alternate adding the flour mixture and the milk, beginning and ending with flour. Be sure not to over mix here.
  5. Turn mixer off and set batter aside for a moment. Place chopped strawberries and remaining flour into a bowl; toss to completely coat the berries in the flour. Add the strawberries and any excess flour into the batter; use a spatula to gently fold the berries into the batter until incorporated.
  6. Divide the batter evenly among prepared muffin tins. Top each muffin cup with 2 tablespoons of crumb topping.
  7. Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
For the Vanilla Glaze:
  1. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the muffins right before serving.