Bakery Style Strawberry Crumb Muffins
Serves: 12
For the Muffins
  • 3 C all-purpose flour
  • 1 C sugar
  • 1 tbsp baking powder
  • 1¼ tsp cinnamon
  • ¾ tsp nutmeg
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ C plain yogurt
  • 2 large eggs
  • 8 tbsp butter, melted and cooled
  • 1¼ C finely chopped strawberries
For the Topping
  • ½ C all-purpose flour
  • ½ C brown sugar
  • 1½ tsp cinnamon
  • ½ C butter, cold
  1. Adjust oven rack to middle position and preheat oven to 375 degrees F. 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.
Recipe by A Kitchen Addiction at