There’s something so comforting about baking a batch of Strawberry Crumb Muffins, and every time I make them, I fall in love all over again. I adore how soft and buttery they are, with bursts of juicy strawberries in every bite. But what really takes them over the top for me is that sweet, crunchy crumb topping—it adds the perfect contrast to the moist, fluffy muffin underneath.

I love making these in the morning when the house is still quiet, and the smell of warm vanilla and baked strawberries slowly fills the kitchen. It’s the kind of scent that makes me feel instantly cozy and excited for the day ahead. And honestly, I can never resist sneaking one while they’re still warm, when the crumb topping is extra crisp and the strawberries are soft and jammy.

Let’s Get Baking!

Preheat oven to 425F. Line a muffin pan with cupcake liners. In the video I did every other slot, but it turns out the same so you can just bake them all at once.

In a large bowl, whisk together the oil, sugar, eggs, milk, and lemon juice until combined. 

Sift in the flour, baking powder, baking soda, and salt. Stir to combine but be careful not to overmix! 

Make sure the strawberries are evenly coated in the 1/4 cup of flour and then fold them into the batter. Set aside.

To make the crumb topping: Combine sugar, flour, and butter in a small bowl, until a coarse crumb forms.

Spoon batter into the prepared muffin cups, filling right to the top. Add a little bit of the strawberry jam on top and then sprinkle with crumb topping.

Bake for 5 minutes, then reduce temp to 350F and bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Enjoy warm! They’re so simple to make, but they taste like they came straight from a bakery!

Check out the video on how to make it:

 

 

 

 

 

 

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A post shared by Asma Faizal (@sincerelyasma)

Strawberry Crumb Muffins

These muffins are soft, buttery, and bursting with fresh strawberry flavor! Topped with a sweet, crumbly streusel, they’re the perfect balance of moist and crunchy. Great for breakfast, brunch, or a sweet snack!

Makes: 12 muffins

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 2 cups all-purpose flour
• ¾ cup white sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup vegetable oil
• 2 large eggs
• 1 cup milk
• 1 tsp lemon juice
• 1½ cup strawberries tossed in ¼ cup flour
• ¼ cup strawberry jam

Crumb Topping

• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 2 tbsp butter softened

Instructions

 

• Preheat oven to 425F. Line a muffin pan with cupcake liners. In the video I did every other slot, but it turns out the same so you can just bake them all at once.
• In a large bowl, whisk together the oil, sugar, eggs, milk, and lemon juice until combined. Sift in the flour, baking powder, baking soda, and salt. Stir to combine but be careful not to overmix! Fold in floured strawberries; set batter aside.
• To make the crumb topping: Combine sugar, flour, and butter in a small bowl, until a coarse crumb forms.
• Spoon batter into the prepared muffin cups, filling right to the top. Add a little bit of the strawberry jam on top and then sprinkle with crumb topping.
• Bake for 5 minutes, then reduce temp to 350F and bake for 13-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Enjoy warm!