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Strawberry Crumb Muffins

Strawberry Crumb Muffins – Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!

An overhead shot of Strawberry Crumb Muffins.

Strawberry Crumb Muffins

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? 🙂

A row of three Strawberry Crumb Muffins.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • plain/all-purpose flour
  • caster/granulated sugar
  • baking powder
  • baking soda
  • salt
  • large eggs
  • vegetable oil
  • greek-style yogurt
  • vanilla extract
  • strawberries

For the streusel topping, you’ll need:

  • plain/all-purpose flour
  • light brown sugar
  • ground cinnamon
  • unsalted butter

How to make Strawberry Crumb Muffins

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. 😉

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A stack of two Strawberry Crumb Muffins.
A Strawberry Crumb Muffin being pulled apart by hand.

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!

A Strawberry Crumb Muffin being picked up by hand.
Strawberry Crumb Muffins - Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!

Try these delicious muffins next!

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A stack of two Strawberry Crumb Muffins.

Strawberry Crumb Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and fluffy vanilla-infused muffins loaded with fresh strawberries, and topped with a buttery cinnamon streusel!

Ingredients

For the Muffins

  • 2 cups (250g) plain/all-purpose flour
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 2 teaspoons vanilla extract
  • 1 cup (200g) fresh strawberries, chopped

For the Streusel

  • 1/2 cup (62g) plain/all-purpose flour
  • 1/4 cup (50g) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons (43g) unsalted butter, melted

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
  2. Whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. 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.

For the Streusel

  1. In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed.
  2. 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.

Notes

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.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 286Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 40mgSodium: 205mgCarbohydrates: 43gFiber: 1gSugar: 18gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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