Strawberry Muffins with Strawberry Crumble Topping
The fluffiest and most tender strawberry muffins ever. Muffin is made with fresh strawberries and the strawberry crumble topping is made with freeze dried strawberries. Takes 10 minutes to make, 1 hour to rest, and 15 minutes to bake with that beautiful crispy muffin top!


If Iโm being totally honest, I donโt think Iโve ever had a strawberry muffin before lol. Iโve never actually seen one at a bakery which is funny because I feel like people love anything with strawberries.
Iโve never even made them at home before until I made my vanilla muffins and blueberry muffins and thought I needed a strawberry version. But then I thought, how beautiful would a strawberry streusel be on these?! And it isโฆthat strawberry crumb topping takes these muffins โout of this worldโ according to my sister lol.
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What makes these strawberry muffins so good?!
Literally so many reasons why you should make these.
- Theyโre large and shareable (if you want lol)
- HUGE crispy muffin top, because thatโs the best part.
- Super fluffy and feels like the kind of texture you canโt just make on whim but now you can!!!
- Packed full of fresh strawberries.
- Topped with the most gorgeous strawberry crumble topping.
- Stay moist, fluffy/bouncy for days.
Make sure to check out my white chocolate blueberry muffins, lemon poppy seed muffins, banana chocolate chip muffins and chocolate chip pumpkin muffins.


Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder & Baking Soda: Weโre going to need both here and a lot of them to get that gorgeous muffin top.
- Sugar: please donโt cut the sugarโฆ ๐
- Butter: I like to use salted butter but unsalted also works, just add ยฝ tsp of salt.
- Eggs: I use room temperature, large eggs. Pop them in hot water for a few minutes if theyโre cold.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know itโs weird, most people donโt use cream in muffins but I promise itโs so good.
- If you donโt want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these muffins more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. Theyโll be good, especially right away but they might dry out a little quicker.
- Vanilla: you can use either pure vanilla extract, vanilla bean paste or artificial vanilla extract. Strawberries overpowers it anyway so theyโre not a huge difference.
- Strawberries: I used fresh strawberries for these muffins and I 10/10 recommend them. However you can use any kind of strawberries you want!


Step-by-Step Instructions
- Wash, hull and dice the strawberries: place them on a paper towel and then place another sheet of paper towel on top to dry them up.
- Whisk together the melted butter and sugar: let the butter cool a little before combining with the sugar.
- Whisk in the eggs: this is important; whisk in one egg at a time for about 30 seconds, until itโs completely combined, pale and fluffy. Then add another egg, etc.
- Add the dairy: whisk in the greek yogurt and vanilla until itโs smooth, then add the room temperature cream and whisk until itโs smooth.
- Add the dry ingredients together: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until theyโre completely combined. Reserve 1 tablespoon of the dry ingredients to toss with the strawberries.
- Add the strawberries: toss the strawberries with the reserved flour and then GENTLY fold them in just until theyโre almost evenly distributed.
- Pro Tip: Try not to over-mix here or the whole batter will turn blue. I turned half my batter blue but I kind of like that lol.
- Rest the batter: another important step – Cover the bowl and let the batter rest at room temperature for 1 hour. This allows the gluten to relax and the leaveners to get a head start. (If youโre in a rush, 30 minutes is fine but definitely donโt go past 90 minutes or youโll get a wonky bake).
- Make strawberry crumble topping: combine melted butter with sugar and flour until pea size chunks form
- Fill the muffin pan: all the way to the top rim and top with streusel.
- You can also use a coarse sugar like demerara or turbinado on top of the muffins.
- Bake: for five minutes at 425F and then reduce oven temperature to 375F and bake for another 10 minutes.


Frequently Asked Questions
Omg yes. You can add some lemon zest or add in some chocolate chips or white chocolate chips to these strawberry muffins.
Or you can use fresh or frozen mixed berries instead.
Like I said, I used fresh strawberries. I chose the most ripe, darkest ones and diced them up real small. Then I let them rest on a paper towel to dry out a little while I make the muffin batter.
Iโve also made these with frozen berries, you can toss those in frozen, no need to thaw or dry out.
Whatever you use, make sure to toss them with a tablespoon of the reserved flour so they donโt bleed too much.
You can use dairy free butter, milk, cream, yogurt or sour cream in any of my muffins but the flavor/texture will be a tiny bit changed ๐
I haven’t tested with these muffins but 1:1 gluten-free flour blends like King Arthur or Bob’s Red Mill work well with all my cakes, cupcakes and cookies so I don’t see why not!
To get that gorgeous muffin top I increased the leavening agents a little more than usual. Allowing the batter to rest for an hour gives you the perfect bake but if you wait longer, the muffins will bake with a wonky, lop sided muffin top.
I havenโt tested this yet, but if you want to make the batter ahead of time, I would try skipping the baking soda.


How to store these super fluffy strawberry muffins
I LOVE crispy muffin tops but if you store these in an airtight container, you lose that crispiness. So I leave them out overnight and then after the first night, I store them in an airtight container or bag at room temperature for 2-3 days.
You can refrigerate them as well for up to a week or freeze them and bring them back to room temperature before serving. Again, youโll lose that crisp muffin top.

How to freeze muffins
Bakes stay more fresh when theyโre frozen. Place muffins in an airtight container and then place the container in a freezer bag.
You can also wrap each one individually in plastic wrap and then place those in a freezer bag so you can easily remove one at a time.
Freeze for up to a couple of months. Bring back to room temperature before serving.

Thanks so much for reading todayโs post, if you have any questions just comment down below. Make sure to leave it in the comment section because I canโt answer in the rating section :).
If you make this strawberry muffin recipe I would love to see it so make sure to tag me @baranbakery on instagram!
As always, have a blessed day and happy baking!
Love, B