strawberry muffins with crumble topping

these strawberry muffins are the sweetest summer treat! packed with juicy strawberry chunks and swirled with creamy white chocolate, each fluffy muffin is crowned with a golden, buttery crumble topping. they are the ultimate breakfast snack, or the perfect way to sweeten your afternoon.

bake these strawberry muffins bakery style for the perfect slow morning snack. each oversized muffin is bursting with chunks of juicy strawberries and creamy white chocolate pieces, with the most buttery, crisp crumble on top. finish off with a drizzle of melted white chocolate, and bring the taste of summer to your kitchen any time you want.

why you will love this strawberry muffin recipe:

• textures!! – these strawberry muffins with their crunchy streusel topping have so many different textures in one bite. the moist, fluffy muffin, juicy strawberries, creamy white chocolate and crisp streusel give you the perfect mix of soft, juicy and crunchy in every bite.

• quick and easy recipe – these strawberry muffins look impressive and straight out of a bakery but they’re actually so easy to make! there are no complicated steps here, no fancy equipment needed, and no weird ingredients that you won’t have at home. great for even beginner bakers!

• perfect portion size – these huge muffins are perfectly filling, and one of these will definitely fill you up. they’re also perfect for sharing and you can easily pack these up in a lunch box or to bring for picnics!

learn how to make these strawberry muffins from scratch:

these strawberry muffins with streusel are the perfect summer snack! we’re going to start off by mixing together melted butter with brown sugar and granulated sugar. then, we’ll add an egg, some vanilla and some thick yogurt and mix this all together until it becomes a smooth batter.

in another bowl, mix together flour and baking powder. i also like to add my fresh strawberries and white chocolate straight into the flour bowl and lightly mix those in. add the wet batter to the dry ingredients and fold it in until the muffin batter becomes thick.

to make these strawberry muffins bakery style, i also like to add a streusel on top. for the strawberry muffins streusel topping, mix flour, granulated sugar and brown sugar in a bowl. then, add softened butter and mix it in with your hands to create some small and big crumbles.

add the muffin batter to a lined muffin pan, then top with the crumble topping. bake the muffins, then let them the cool before adding a melted white chocolate drizzle, and we’re done!

strawberry muffins ingredients:

• butter – i like to make these strawberry muffins with butter over oil because butter tends to give muffins a lovely richness and more flavour over strawberry muffins made with oil. we’re going to melt butter and mix it with the sugars. i generally like to use salted butter to get a balance of salty and sweet, but unsalted is also fine. we’re also going to use cold or softened butter for the crumb topping – either unsalted or salted is fine.

• brown sugar – this strawberry muffins recipe uses a mix of brown sugar and granulated sugar for the batter as well as the crumb topping. you don’t have to use the brown sugar, but it adds a nice extra layer of flavour.

• granulated sugar – the granulated sugar will also be used in the batter and the crumb topping.

• vanilla extract – i like to add a small amount of vanilla to the strawberry muffin batter for a subtle vanilla flavour.

• eggs – this strawberry muffins recipe uses 1 egg. try to make sure that it’s at room temperature so that it can combine easily with the rest of your ingredients.

• vanilla extract – optional, but a small amount will add a nice, subtle vanilla flavour.

• yogurt – i typically like my strawberry muffins made with yogurt because making strawberry muffins using yogurt usually makes them extra moist and tender. you can make these strawberry muffins with greek yogurt if you have it on hand, but any kind of thick, plain yogurt will work.

• flour – i use plain flour or all purpose flour for the batter as well as the strawberry muffins crumble.

• baking powder – baking powder will help makes these strawberry muffins rise.

• STRAWBERRIES – I LIKE TO MAKE THESE STRAWBERRY muffins WITH FRESH STRAWBERRIES, BUT YOU CAN ALSO make these strawberry muffins with FROZEN STRawberries if that’s all that you have on hand.

• white chocolate – this is optional, but i think white chocolate and strawberry is such a good combo, so i love to add some chopped white chocolate pieces to my strawberry muffins too. melting some white chocolate and drizzling it on top at the end also works so great with these strawberry muffins.

tools:

• 2 large mixing bowls – you’ll need one large bowl for the wet batter and another large bowl for the dry ingredients. everything will be added to the bowl with the dry ingredients at the end, so make sure that this bowl is big enough to hold all the batter.

• 1 small mixing bowl – you’ll need a small mixing bowl for the crumble topping for these strawberry muffins.

• spoon or whisk – use a spoon or whisk to mix all the ingredients together. when mixing the dry ingredients with the wet batter, you want to fold everything quite gently so something like a spoon or silicone spatula would be best there.

• muffin pan and liners – i wanted really big bakery style strawberry muffins so i used big muffin liners – you can use whatever you like.

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat oven to 220°C/425°F and line a muffin pan for your strawberry muffins with crumb topping.

step two: in a large bowl, add melted butter, brown sugar and granulated sugar.

step three: use a spoon or whisk to mix the sugars into the butter. keep mixing until it becomes one smooth mixture, and the butter is no longer sitting on top of the sugars.

step four: add an egg, some vanilla and some thick, plain yogurt. then, mix this all together until smooth.

step five: in another large bowl, mix together flour and baking soda.

step six: add the fresh strawberries and the chopped white chocolate pieces to the flour mixture and gently mix those in until they are slightly coated with the flour.

step seven: pour the wet batter into the bowl with the dry ingredients.

step eight: gently fold the wet batter into the dry ingredients with a spoon or silicone spatula until just combined. do not over mix at this stage.

step nine: in another bowl, mix together flour, brown sugar and granulated sugar.

step ten: add cubes of softened butter and mix it in with a spoon or with your hands. keep mixing it in until it creates a mixture of big and small clumps.

step eleven: add scoops of the strawberry muffin batter to your lined muffin pan. do not fill them completely to the top as we’ll be adding the crumble on top and the muffins are going to rise in the oven.

step twelve: top the strawberry muffins with the crumb topping. add as much as you like to each one.

step thirteen: bake the strawberry muffins until they are soft and tender on the inside and the crumble is crisp and golden.

step fourteen: remove them from the oven, and let them cool before drizzling some melted white chocolate on top (optional).

step fifteen: let’s eat!

tips and notes

• try to use room temperature ingredients. leave your egg and yogurt out for around 30 minutes to an hour before you start making these strawberry muffins. this will make it easier for you to get a smooth muffin batter and help the muffins bake evenly. cold ingredients will just be a little more difficult to combine together.

• make sure you don’t over mix the batter. over mixing can lead to tough, dry muffins. once you have added the wet batter to the dry ingredients, use a spoon or silicone spatula to gently fold everything together until just combined, and no streaks of flour remain.

• i would recommend making these strawberry muffins with fresh strawberries for the best flavour and texture. but if frozen strawberries are all that you have on hand, they will also work. if you want to make this strawberry muffins recipe using frozen strawberries, just chop the frozen strawberries, coat them in flour and add them directly to the batter. there is no need to thaw the frozen strawberries as this will lead to excess moisture in the muffin batter.

• i like to add my strawberries directly to the dry ingredients bowl to gently coat them with flour before mixing everything together. this will prevent the strawberries from sinking to the bottom of your muffins. you can do the same, or you can take around a tablespoon of the flour and coat the strawberries in a separate bowl, before adding them to the batter and folding them in at the end.

• if you want to make your strawberry muffins bakery style, fill your muffin liners with the strawberry muffin batter almost up to the top. just make sure to leave some space for the crumble.

• when making the crumble, use cold or softened butter. cold butter helps create a more textured crumble, but i personally find it easier to make a crumble with softened butter so i usually do this.

• make sure you preheat the oven at a high temperature so that it’s already hot by the time you place your strawberry muffins in the oven. this will ensure that the strawberry muffins bake evenly. the initial high temperature also helps create that nice dome shape in the muffins.

• a cold crumble generally holds its shape better in the oven, so you can either make it towards the end, once the muffin batter has been prepared and is ready to bake. or you can make it first and place it in the fridge while you make the strawberry muffin batter.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your strawberry muffins. you’ll know when your strawberry muffins are done when a toothpick inserted into the middle comes out with a few moist crumbs. you don’t want the toothpick to have wet batter on it or be completely clean as this means they are under baked or over baked. the crumble on the top should be also be crisp and a light golden colour.

• once your strawberry muffins are out of the oven, let them cool in the muffin pan for about five minutes, then transfer them to a wire rack.

• if you do want to add the white chocolate drizzle on top, let your strawberry muffins cool completely, then melt some white chocolate or white chocolate chips and drizzle it on top.

• make sure to use muffin liners or if you’re putting them straight in the muffin pan, grease the pan well so that the muffins don’t stick to the pan.

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• i wanted to keep these strawberry muffins small batch, so this makes 6 big, bakery style strawberry muffins. if you want more muffins, just use less batter for each one. they will be smaller but it will make you more than 6 strawberry muffins. if you do make smaller strawberry muffins, be sure to adjust baking times accordingly.

• i really love the crumble topping so the amount in this recipe will seem like a lot! if you don’t want as much crumble on your muffins, feel free to reduce the amounts of each ingredient.

• these strawberry muffins generally freeze pretty well, so if you want to freeze any leftovers, just make sure they are cool, wrap them in clingfilm or plastic wrap and put them in the freezer.

frequently asked questions

1. can i make these strawberry muffins with oil instead of butter?

   – yes, you can absolutely use oil instead of butter for these muffins. in fact, strawberry muffins made with oil tend to be softer and fluffier. the reason why i prefer to use butter in this strawberry muffins recipe is because i prefer the richer flavour of the butter. both oil and butter will work fine, so it’s up to you.

2. do i have to make these strawberry muffins with yogurt?

   – the yogurt in this strawberry muffin recipe helps make the muffins soft and tender. if you’re looking for a substitute for the yogurt, i would recommend making these strawberry muffins with sour cream instead.

3. can i make these strawberry muffins with unsalted butter?

   – i like to use salted butter in this strawberry muffins recipe because it helps give you a nice balance of salty and sweet. if you’re using unsalted butter, just add around 1/4 tsp of salt to the dry ingredients.

4. do i have to use vanilla to make these strawberry muffins?

   – the vanilla in this recipe is optional. i like the subtle vanilla flavour it gives to the strawberry muffins, but if you would prefer not to use it or don’t have it, that’s also completely fine.

5. can i make the crumble topping without brown sugar?

   – brown sugar adds moisture and flavour to the crumb topping, but you can absolutely just substitute it for the same amount of granulated sugar. there will be some differences in taste, appearance and texture, but otherwise it’ll be fine.

6. can i use a different type of fruit instead of strawberries?

   – yes, you can use any kind of fruit that you like in these strawberry muffins.

7. can i make these strawberry muffins without the crumble topping?

   – the crumble topping provides a lovely crunch and some texture that i think goes great with these strawberry muffins! but if you want to keep these strawberry muffins easy and quick, you can definitely make them without the crumble topping or even experiment with other toppings.

8. can you make strawberry muffins with frozen strawberries instead of fresh ones?

   – yes, you can use frozen strawberries instead of fresh. there’s no need to thaw them, as this will lead to excess moisture in the batter. just add the frozen strawberries to the batter.

9. do i have to use white chocolate in these strawberry muffins?

   – i personally think the sweetness of the white chocolate in these strawberry muffins works so well with the strawberries! however, the white chocolate in the batter and the white chocolate drizzle on top is completely optional. you can substitute the white chocolate with milk chocolate or dark chocolate, or you can just leave it out completely and have normal strawberry muffins.

10. how much batter should i add for each muffin?

    – if you want to make these strawberry muffins bakery style, fill your muffin liners almost all the way up to the top with the muffin batter – they should be around 3/4 full.

11. can i make small strawberry muffins instead of the big bakery style ones?

    – yes, you can. just reduce the amount of batter used for each muffin. keep in mind that a smaller muffin will take less time to bake, so you’ll need to adjust your baking times accordingly.

12. do i have to use brown sugar to make these strawberry muffins?

    – the brown sugar used in this strawberry muffins recipe helps give the strawberry muffins moisture and flavour. if you are unable to use brown sugar, you can just use an equal amount of granulated sugar instead.

13. why did my strawberry muffins turn out dense and tough?

    – your strawberry muffins could turn out dense for a number of reasons. e.g. over mixing the batter can lead to dense muffins, so mix the ingredients until just combined. over baking the muffins can lead to dry, tough muffins, so keep an eye on your strawberry muffins when in the oven. using too much flour can also lead to dry and tough muffins, so i would recommend use a kitchen scale to measure things out for most accurate results. if you’re using cups to measure your flour, be sure to use the spoon and level method.

14. how do i know when my strawberry muffins are done?

    – you’ll know that your strawberry muffins are done when the crumble looks golden and crunchy, and a toothpick inserted into the middle of the muffin comes out with a few moist crumbs, and no wet batter.

15. how do i store these strawberry muffins?

    – if you have any leftover strawberry muffins, just store them in an airtight container for 2-3 days. if you think they won’t be finished in 2-3 days, you can store them in an airtight container in the fridge for up to a week.

recipe