Strawberry Muffins with Crumble Topping

Strawberry muffins with crumble topping are the kind of sweet treat that never fails 🍓✨ Soft, fluffy, packed with juicy strawberries and finished with a buttery crunchy topping.

They’re perfect for weekend baking, coffee breaks, or whenever you want something simple but really satisfying.

Ingredients (12 muffins):

Batter:

• 250 g granulated sugar
• 20 g vanilla sugar
• 120 ml oil
• 3 eggs (+ 1 egg white optional)
• 1/2 tbsp vanilla syrup (or vanilla extract)
• 120 g sour cream or plain yogurt
• juice of 1/2 lemon
• 280 g all-purpose flour
• 1 tbsp potato starch (optional)
• 1 baking powder (approx. 12 g)
• 250 g strawberries

Crumble:

• 80 g all-purpose flour
• 90 g granulated sugar
• 45 g cold butter

1

Best Homemade Braided Sweet Bread (Vianočka) with Dry Yeast

There’s something so comforting about homemade braided sweet bread 🤍✨ Soft, fluffy, slightly sweet, and topped with crunchy almond flakes – it’s the kind of bake that makes your whole home smell amazing.

Check out this recipe

The best part is the texture combination – soft and moist inside, slightly crisp on top. And when baked in tall liners, they look just like bakery-style muffins.

You can find this recipe on my Instagram HERE.

If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️

Strawberry Muffins with Crumble Topping

Strawberry muffins with crumble topping are the kind of sweet treat that never fails 🍓✨ Soft, fluffy, packed with juicy strawberries and finished with a buttery crunchy topping.

Print Recipe Pin Recipe

Servings: 12 muffins

Ingredients Method

Ingredients

  

Batter:

• 250 g granulated sugar
• 20 g vanilla sugar
• 120 ml oil
• 3 eggs + 1 egg white optional
• 1/2 tbsp vanilla syrup or vanilla extract
• 120 g sour cream or plain yogurt
• juice of 1/2 lemon
• 280 g all-purpose flour
• 1 tbsp potato starch optional
• 1 baking powder approx. 12 g
• 250 g strawberries

Crumble:

• 80 g all-purpose flour
• 90 g granulated sugar
• 45 g cold butter

Method

 

1. In a bowl, rub together the granulated sugar and vanilla sugar using your fingers.
2. Add oil, eggs (and optionally one egg white), vanilla syrup, and whisk for about 1–2 minutes until light and slightly fluffy.
3. Add sour cream (or yogurt) and lemon juice. Mix well.
4. Then add flour, potato starch (optional), and baking powder. Mix until just combined.
5. Finally, fold in the chopped strawberries.
6. Place tall muffin liners into every second cavity of a muffin tray (or use baking paper to create taller liners).
7. In a separate bowl, prepare the crumble by combining flour, sugar, and cold butter. Rub with your fingers until a crumb forms.
8. Sprinkle the crumble over the muffins.
9. Bake at 210°C for 5 minutes, then reduce the temperature to 180°C and bake for another 15–20 minutes (about 17 minutes total after reducing the temperature).