Strawberry Muffins Crumble Top (Print Version)

Fluffy muffins filled with fresh strawberries and topped with a buttery lemon crumble.

# What You'll Need:

→ For the Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream or plain yogurt
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon finely grated lemon zest
12 - 1 1/2 cups fresh strawberries, hulled and diced

→ For the Crumble Topping

13 - 1/2 cup all-purpose flour
14 - 1/3 cup light brown sugar, packed
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1/4 teaspoon salt
17 - 1/2 teaspoon finely grated lemon zest

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking well after each addition.
04 - Stir in milk, sour cream or yogurt, vanilla extract, and lemon zest until smooth.
05 - Gently fold in dry ingredients until just combined. Do not overmix.
06 - Fold in diced strawberries until evenly distributed.
07 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
08 - In a small bowl, combine flour, brown sugar, salt, and lemon zest. Add cold butter and mix with a fork or fingertips until mixture resembles coarse crumbs.
09 - Sprinkle crumble evenly over the muffin batter in each cup.
10 - Bake for 22 to 25 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
11 - Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

# Expert Advice:

01 -
  • The muffins stay impossibly moist thanks to the sour cream, so they're just as good on day two as they are fresh from the oven.
  • That crumble topping is addictive—buttery, slightly sweet, and loaded with lemon that cuts through the richness perfectly.
02 -
  • Overmixing the batter is the most common reason these turn out dense—stop folding the moment you don't see dry flour, even if it feels slightly unincorporated.
  • If your strawberries release a lot of liquid as they sit in the batter, toss them lightly in a tablespoon of flour before folding them in; this prevents a soggy bottom.
03 -
  • Room-temperature eggs incorporate more smoothly into the batter, so take them out of the fridge about 10 minutes before you start mixing.
  • If you don't have sour cream, Greek yogurt works beautifully and adds a subtle tanginess that balances the sweetness.
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