Strawberry Crumb Muffins – Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!
Take my favourite chocolate chip muffin recipe, swap the chocolate chips for chopped strawberries, top with cinnamon streusel, and you have yourself these incredibly delicious Strawberry Crumb Muffins!
If you like to treat yourself at breakfast time, you’re gonna fall in love with these muffins. They’re loaded with freshly chopped strawberries that pair wonderfully with the cinnamon-spiced, buttery streusel topping.
What more could you ask for in the morning? 🙂
Ingredients for these Strawberry Crumb Muffins:
- plain/all-purpose flour
- caster/granulated sugar
- baking powder
- baking soda
- large eggs
- vegetable oil
- greek-style yogurt
- vanilla extract
For the streusel topping, you’ll need:
- plain/all-purpose flour
- light brown sugar
- ground cinnamon
- unsalted butter
To make the streusel topping, whisk together the flour, sugar, and cinnamon. Add in the melted butter, and stir with a fork until combined. This streusel recipe creates big, chunky crumbs – I love them!
To make the muffins, simply whisk together all of the dry ingredients in one bowl, and all of the wet ingredients in another bowl. Combine the two mixtures together, then gently fold in the chopped strawberries.
Spoon the muffin batter into a greased muffin pan, top with the cinnamon streusel, and bake for 15 – 20 minutes or until a toothpick inserted into the centre comes out clean. Allow to cool completely, or devour one while it’s still warm. Your choice. 😉
Scroll down for the FULL printable recipe. 🙂
These Strawberry Crumb Muffins are:
- deliciously moist and fluffy
- infused with vanilla
- loaded with fresh strawberries
- topped with buttery cinnamon crumbs
These muffins are perfect for making ahead of time. They keep fresh in an airtight container at room temperature for up to 5 days, and you can also freeze them for up to 2 months. Great for busy mornings, and on-the-go snacks!
Love freshly baked muffins? Simply pop a muffin or two in the microwave for a few seconds to enjoy them warm – like they’ve just come out of the oven. SO good.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these delicious muffins next!
- Blueberry Chocolate Chip Muffins
- Nutella Stuffed Double Chocolate Muffins
- Chocolate Chip Cherry Muffins
- Chocolate Banana Muffins
- Strawberry Chocolate Chip Muffins
Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!
- 2 cups plain/all-purpose flour 250g
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup vegetable oil 80ml
- 1 cup Greek-style yogurt 240g
- 2 teaspoons vanilla extract
- 1 cup fresh strawberries 200g, chopped
- 1/2 cup plain/all-purpose flour 62g
- 1/4 cup light brown sugar 50g
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter 43g, melted
- Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Whisk together the eggs, oil, yogurt, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Gently fold in the strawberries.
In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed.
Spoon the batter into the prepared pan, top with the streusel, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan, then transfer them to a wire rack to cool completely.
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.
The calories are an estimate only.