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Bakery Style Strawberry Crumb Muffins

These Bakery Style Strawberry Crumble Muffins are perfectly sweetened and tender with juicy strawberries and warm spices! 

Bakery Style Strawberry Crumb Muffins Recipe from A Kitchen Addiction

Remember these bakery style lemon poppy seed muffins? Well, we haven’t been able to get them out of our minds since we last devoured a batch way too quickly!

My husband recently asked when I was going to make another batch, and when I went to the fridge to check if I had the ingredients, I saw a sad looking box of strawberries that needed to be used before they went bad.

Bakery Style Strawberry Crumb Muffins Recipe from A Kitchen Addiction

So, we changed from lemon poppy seed and went for strawberry crumb muffins instead. Now we have two muffin recipes that are on the regular rotation!

Instead of fresh lemon juice and zest, these muffins are stuffed with sweet, juicy strawberries and a hint of cinnamon and nutmeg.

Bakery Style Strawberry Crumb Muffins Recipe from A Kitchen Addiction

We skipped the glaze and went for a crumb topping to complement the strawberries. And can you really go wrong with adding a crumb topping to muffins?! A bit of brown sugar and cinnamon in the topping was a perfect addition to these muffins.

Big. Tender. Not too oily (There’s actually no oil in them!). Not too sweet. These bakery style strawberry crumb muffins may just become your next go-to muffin recipe!

Bakery Style Strawberry Crumb Muffins Recipe from A Kitchen Addiction

Bakery Style Strawberry Crumb Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes

These Bakery Style Strawberry Crumble Muffins are perfectly sweetened and tender with juicy strawberries and warm spices! 

Ingredients

For the Muffins

  • 3 Cups all-purpose flour
  • 1 Cup sugar
  • 1 Tablespoon baking powder
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ Cup plain yogurt
  • 2 large eggs
  • 8 Tablespoons butter, melted and cooled
  • 1 1/4 Cup finely chopped strawberries

For the Topping

  • 1/2 Cup all-purpose flour
  • ½ Cup brown sugar
  • 1½ teaspoon cinnamon
  • ½ Cup butter, cold

Instructions

  1. Adjust oven rack to middle position and preheat oven to 375 degrees Fahrenheit. Spray a 12-cup muffin tin with non-stick cooking pray.
  2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt.
  3. In a small bowl, whisk together yogurt and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter and strawberries. Do not overmix.
  4. Divide batter evenly among prepared muffin cups. (I like to use an ice cream scoop to make it easy)
  5. In a separate bowl, whisk together flour, brown sugar, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Divide crumb topping on top of batter. (It will spill over onto the tin. That's okay, the batter will spill over onto it as it bakes and soak most of it up.)
  6. Bake until edge just start to turn golden brown and toothpick inserted in the center comes out mostly clean, 20 to 25 minutes. Rotate muffin tin halfway through baking.
  7. Remove muffin tin to a wire rack. Let muffins cool in tin for 5 minutes, then transfer to a wire rack.
  8. Serve. Store leftovers in an airtight container.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 73mgSodium: 419mgCarbohydrates: 56gFiber: 2gSugar: 27gProtein: 7g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

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Base recipe inspired by these Bakery Style Lemon Poppy Seed Muffins and What Good Cooks Know.

Bakery Style Strawberry Crumb Muffins Recipe from A Kitchen Addiction

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Deb

Saturday 10th of April 2021

Hi! These look Scrump-alicious!!! The plain yogurt you refer to in the recipe: is it whole milk, low fat no fat and is it Greek style?

linda

Wednesday 27th of January 2021

These muffins have great flavor and the topping is fantastic.

My opinion is the muffins were too dense and the 3 cups of flour made the batter very difficult to stir.

Yumi

Thursday 7th of February 2019

Made this today & I'm disappointed to say that the result was meh. Lacked flavor & dough was difficult to work with. Was so thick & was using my fingers to try press it into the cups which left huge air gaps in the muffins since it was so tough to fold in the ingredients. I'm not a big fan of nutmeg so I'm glad I only put in half although I wish I put less plus I should have figured this wasn't a recipe for me once I saw it had 3 cups of flour! That's a lot for just a half cup a butter that's melted & not creamed with sugar? Idk, I'm not a great baker so I figured I'd try it anyway but I won't be making it again.

Robin

Sunday 5th of August 2018

Did you happen to leave out milk? My batter needed about a half a cup to bring it to a muffin consistently. Other than that delicious.

Terri

Tuesday 27th of June 2017

Can I use frozen strawberries? I bought some fresh berries a week ago for a cake and froze the ones I did not use.

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