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–+ servings

Strawberry Crumb Muffins

Juicy strawberries and a buttery crumb topping make these strawberry crumb muffins a favorite for breakfast or snack. Ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 223
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour
  • 1/4 cup butter melted
  • 1 cup full-fat sour cream
  • 3/4 cup plus 1 tablespoon granulated sugar divided
  • 2 large eggs room temperature
  • 2 1/2 cups fresh strawberries hulled and cut into small pieces
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
For the Crumb Topping
  • 6 tablespoons butter melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 pinch sea salt optional

Method
 

Batter
  1. Preheat the oven to 350°F.
  2. In a small bowl, toss the strawberries with 1 tablespoon of the sugar and set aside.
  3. In another bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat the melted butter, eggs, the remaining sugar, and vanilla until smooth. Add the sour cream and mix well. Gradually stir in the dry ingredients until just combined, then fold in the berry mixture.
Crumb Topping
  1. In a small bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Add the melted butter and stir with a fork until crumbly.
Bake
  1. Spoon the batter into greased or lined muffin cups, filling each about three-quarters full. Sprinkle generously with the crumb topping.
  2. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes before turning out onto a wire rack. Store leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 223kcalCarbohydrates: 31gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 43mgSodium: 175mgFiber: 1gSugar: 16g

Notes

Swap the sour cream for full-fat Greek yogurt if you prefer; avoid nonfat for the best texture.
Test your baking powder before starting by mixing 1/2 teaspoon with 1/4 cup hot water - it should bubble vigorously.
Frozen strawberries work too: thaw, drain, and pat dry before chopping to keep the batter from turning purple.
Any berry can stand in for strawberries - blueberries, raspberries, or blackberries all shine here.
Store the muffins in a sealed container at room temperature for up to 3 days, or freeze for up to 3 months.
The crumble topping can be made a day ahead and kept chilled, so it's ready to sprinkle on in the morning.

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