Strawberry Crumb Cake Muffins Recipe
There’s something magical about a warm, crumbly muffin fresh out of the oven, especially when it’s loaded with sweet strawberries and topped with a buttery crumb topping. These strawberry crumb cake muffins are the perfect balance of tender, fruity goodness and irresistible sweetness. They’re the kind of treat that makes an ordinary morning feel just a little more special. Whether you’re a strawberry lover or just craving a comforting bakery-style breakfast at home, you’ll love these muffins as much as I do.
I first made these muffins on a rainy Sunday when I had an extra carton of strawberries in the fridge and a craving for something cozy. There’s just something about the combination of strawberries and that buttery, slightly crisp crumb topping that reminds me of lazy brunches at my grandma’s house. She always had some sort of baked good on the table, and I swear she put love into every bite. As these muffins baked, the smell of vanilla and warm sugar filled the kitchen, instantly taking me back to those mornings. Honestly, I think that’s part of the charm of baking—connecting food to memories and making new ones in the process.
These muffins are a fun twist on classic crumb cake, with a fruity spin. Crumb cakes are thought to have originated in Germany, where “streuselkuchen” (crumb cake) was a staple treat. The idea of a crumbly topping made its way to America, where it became a favorite in coffee shops and brunch menus. Adding strawberries gives these muffins a bright, fresh flavor that feels like a bite of summer, no matter the season.
Let’s talk ingredients: strawberries, crumb topping, and all the goodness
Strawberries: The star of the show, strawberries add natural sweetness and a pop of color to these muffins. Fresh strawberries work best here—look for ones that are ripe but not overly soft. If you’re in a pinch, frozen strawberries can work too; just make sure to thaw and drain them well to avoid adding extra moisture to the batter.
Buttermilk: This gives the muffins a tender, fluffy texture and a slight tang that balances the sweetness. If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes. It’s a perfect swap.
Sour cream: Sour cream adds richness and moisture, ensuring your muffins stay soft for days. Greek yogurt works as a substitute if that’s what you’ve got in the fridge.
Crumb topping: The crumbly mixture of brown sugar, flour, and melted butter is what takes these muffins to the next level. Pro tip: Don’t skimp on the crumbs—more is definitely more when it comes to that buttery crunch.
Vanilla glaze: A simple drizzle of powdered sugar, vanilla, and milk adds just the right amount of sweetness to finish things off. If you’re feeling fancy, you could add a splash of almond extract for an extra layer of flavor.

Kitchen gear: what you need to bake these beauties
You don’t need anything fancy to whip up these muffins. A basic muffin tin and liners are a must—they make cleanup so much easier and keep the muffins perfectly shaped. If you don’t have liners, a good greasing with butter or nonstick spray will do the trick. For mixing, a couple of bowls, a whisk, and a sturdy spatula are all you need. If you’ve got a cookie scoop, use it to evenly portion out the batter into the muffin cups. Oh, and don’t forget a cooling rack—it’s worth the extra step to let your muffins cool properly so the glaze sets beautifully.
Step-by-step: how to make strawberry crumb cake muffins
Start by preheating your oven to 400°F and line a muffin tin with liners. If you’re like me and tend to forget to preheat the oven until the batter’s ready, no worries—just pop it on now.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This dry mix is your muffin’s foundation, so make sure everything is well combined.
Make a well in the center of the dry ingredients and add the buttermilk, vegetable oil, and eggs. Gently mix until the batter starts to come together. It’ll be thick—don’t worry, that’s exactly what you want.
Add the sour cream and vanilla extract, stirring just until combined. Then, gently fold in the chopped strawberries. Try not to overmix here—lumps are fine, and overmixing can make your muffins dense.
Fill each muffin cup about two-thirds full with the batter. I like to use a cookie scoop for this because it keeps everything even and tidy. Set the filled muffin tin aside while you make the crumb topping.
In a small bowl, mix together the flour and brown sugar for the topping. Pour in the melted butter and stir until crumbs form. If it feels too wet, add a little more flour; if it’s too dry, a splash of butter will fix it. Generously sprinkle the crumbs over each muffin, pressing them down lightly so they stick.
Bake for 16-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing by this point—resist the urge to dive in immediately.
While the muffins cool for 5-10 minutes, whisk together the powdered sugar, vanilla extract, and milk to make the glaze. Drizzle it over the muffins once they’re slightly cooled, and there you have it—muffin perfection.

Variations and adaptations: make them your way
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve tested this, and they’re just as fluffy and delicious.
- Dairy-free: Use almond milk with a splash of lemon juice as a buttermilk substitute, and swap the sour cream for a non-dairy yogurt.
- Vegan: Replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use plant-based butter for the topping.
- Seasonal twists: Try swapping the strawberries with blueberries, raspberries, or even diced apples in the fall. Peaches in the summer? Heavenly.
- Spiced up: Add a pinch of cinnamon or nutmeg to the crumb topping for a cozy, spiced flavor.
Serving and presentation ideas
Serve these muffins warm with a fresh cup of coffee or tea—perfect for breakfast or an afternoon snack. If you’re hosting brunch, arrange them on a pretty cake stand and garnish the plate with a few whole strawberries for a pop of color. The glaze makes them look bakery-worthy, but you could also sprinkle a little powdered sugar on top for an extra touch.
Drink pairings
These muffins pair beautifully with a hot cup of coffee or a creamy latte. For a refreshing twist, try serving them with iced tea or a glass of cold milk. If you’re going the brunch route, a mimosa or a strawberry-infused sparkling water would complement the fruity flavors nicely.
Storage and reheating tips
Store these muffins in an airtight container at room temperature for up to two days, or in the fridge for up to a week. Reheat them in the microwave for 10-15 seconds to bring back that fresh-out-of-the-oven warmth. If you’re planning to freeze them, skip the glaze and wrap the muffins individually in plastic wrap, then store them in a freezer-safe bag for up to three months. Thaw overnight in the fridge and glaze before serving.
Scaling the recipe
This recipe makes about 18 muffins, but you can easily halve it if you’re baking for a smaller crowd. On the flip side, if you’re feeding a group, double the ingredients and bake in batches. Just keep in mind that larger quantities might take a minute or two longer to bake.

FAQs
1. Can I use frozen strawberries?
Yes, just make sure to thaw and drain them well to prevent extra moisture in the batter.
2. What if I don’t have buttermilk?
No worries! Mix 1/2 cup of milk with 1 1/2 teaspoons of lemon juice or vinegar, let it sit for 5 minutes, and you’re good to go.
3. Can I skip the crumb topping?
You can, but the topping really makes these muffins special. If you’re short on time, sprinkle a little sugar on top instead.
4. Why is my batter so thick?
That’s totally normal! The thick batter helps the muffins rise beautifully and hold all those strawberries without sinking.
5. Can I freeze these muffins?
Absolutely. Wrap them individually and store them in a freezer bag for up to three months. Just don’t glaze them until after they’re thawed.
Now it’s your turn to bake up a batch of these strawberry crumb cake muffins! They’re simple, satisfying, and so easy to customize. Whether you’re making them for a cozy breakfast or a sweet treat to share, these muffins are bound to become a favorite. Happy baking!
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Strawberry Crumb Cake Muffins Recipe
These strawberry crumb cake muffins are soft, sweet, and topped with a buttery crumb topping. Perfect for breakfast or dessert!
- Total Time: 35 minutes
- Yield: 18 1x
Ingredients
Strawberry Muffins
- 2 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 6 Tbsp sour cream
- 1 1/2 tsp vanilla extract
- 1 1/2 cups strawberries, chopped
Crumb Cake Topping
- 6 Tbsp butter, melted
- 1/2 cup brown sugar
- 2/3 cup all purpose flour
Vanilla Glaze
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 Tbsp milk
Instructions
Start by preheating your oven to 400°F and line a muffin tin with liners. If you’re like me and tend to forget to preheat the oven until the batter’s ready, no worries—just pop it on now.
In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This dry mix is your muffin’s foundation, so make sure everything is well combined.
Make a well in the center of the dry ingredients and add the buttermilk, vegetable oil, and eggs. Gently mix until the batter starts to come together. It’ll be thick—don’t worry, that’s exactly what you want.
Add the sour cream and vanilla extract, stirring just until combined. Then, gently fold in the chopped strawberries. Try not to overmix here—lumps are fine, and overmixing can make your muffins dense.
Fill each muffin cup about two-thirds full with the batter. I like to use a cookie scoop for this because it keeps everything even and tidy. Set the filled muffin tin aside while you make the crumb topping.
In a small bowl, mix together the flour and brown sugar for the topping. Pour in the melted butter and stir until crumbs form. If it feels too wet, add a little more flour; if it’s too dry, a splash of butter will fix it. Generously sprinkle the crumbs over each muffin, pressing them down lightly so they stick.
Bake for 16-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean. Your kitchen will smell amazing by this point—resist the urge to dive in immediately.
While the muffins cool for 5-10 minutes, whisk together the powdered sugar, vanilla extract, and milk to make the glaze. Drizzle it over the muffins once they’re slightly cooled, and there you have it—muffin perfection.
Notes
Serving and presentation ideas
Serve these muffins warm with a fresh cup of coffee or tea—perfect for breakfast or an afternoon snack. If you’re hosting brunch, arrange them on a pretty cake stand and garnish the plate with a few whole strawberries for a pop of color. The glaze makes them look bakery-worthy, but you could also sprinkle a little powdered sugar on top for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Dessert