These Bakery Style Strawberry Crumble Muffins are perfectly sweetened and tender with juicy strawberries and warm spices!
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.
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.
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!
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
- Adjust oven rack to middle position and preheat oven to 375 degrees Fahrenheit. Spray a 12-cup muffin tin with non-stick cooking pray.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, baking soda, and salt.
- 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.
- Divide batter evenly among prepared muffin cups. (I like to use an ice cream scoop to make it easy)
- 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.)
- 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.
- Remove muffin tin to a wire rack. Let muffins cool in tin for 5 minutes, then transfer to a wire rack.
- 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.
Base recipe inspired by these Bakery Style Lemon Poppy Seed Muffins and What Good Cooks Know.
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