Strawberry Cinnamon Crumb Muffins Made from Scratch
Soft, fluffy muffins bursting with fresh strawberries and finished with a golden cinnamon crumb topping for a sweet, buttery crunch. It’s perfect for weekend breakfasts and spring brunches.
Servings 12
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 large eggs and lightly beaten
- 1 cup unsalted butter and melted
- 1 1/4 cups sugar
- 1 1/4 cups milk
- 2 cups strawberries hulled and diced (around1 pound)
- Crumble Topping:
- 1/2 cup sugar
- 2/3 cup flour
- 1/4 cup unsalted butter cold, cubed
- 1 tsp cinnamon
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line two 12-cup muffin trays with paper liners.
- In a big bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined. This step ensures tender muffins.
- Combine the eggs, melted butter, sugar, and milk in a medium bowl.
- Slowly add the wet mixture to the flour mixture while whisking.
- Whisk until the mixture is just combined; avoid overmixing.
- Gently fold in the strawberries.
- To make the crumble topping, use a fork to combine the white sugar, flour, butter, and cinnamon until a crumbly mixture forms.
- Sprinkle the crumb mixture over the muffins in clumps for a nice texture.
- Fill the muffin liners about ¾ full with the batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.