Strawberry Crumb Cake Muffins
Delicious strawberry crumb cake muffins bursting with juicy strawberries and topped with a crunchy crumble.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 18 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 6 Tbsp butter, melted
- 1/2 cup brown sugar (for crumble)
- 2/3 cup all-purpose flour (for crumble)
- 1/2 cup powdered sugar (for glaze)
- 1/4 tsp vanilla extract (for glaze)
- 1 Tbsp milk (for glaze)
Instructions
- Preheat your oven to 400 degrees F and line a muffin tin with paper liners.
- Whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
- Make a well in the center of the dry ingredients. Pour in the buttermilk, vegetable oil, and eggs. Mix until the batter is just combined; it will be thick.
- Gently fold in the sour cream and vanilla extract until everything is just mixed together.
- Add the chopped strawberries and fold them in carefully.
- Fill each muffin cup about 2/3 full with the batter.
- Mix the flour and brown sugar for the crumb topping in a separate bowl. Pour in the melted butter and stir until crumbly.
- Sprinkle the crumb mixture generously over each muffin cup, lightly pressing down into the batter.
- Bake for 16-18 minutes until the muffins turn golden brown and a toothpick inserted comes out clean.
- Mix powdered sugar, vanilla extract, and milk together for the glaze. Drizzle it over the muffins after letting them cool for about 5-10 minutes.
Notes
If you don’t have buttermilk, make a quick substitute with regular milk and vinegar or lemon juice. For different flavor options, try blueberries or chocolate chips!