Strawberry Crumb Muffins
Soft bakery-style muffins packed with juicy strawberries and topped with a buttery cinnamon crumb topping. These allergy-friendly strawberry crumb muffins are perfect for breakfast, brunch, or spring baking.
Ingredients
- 2 c flour
- 3/4 c sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c unsweetened plant milk
- 1 tsp apple cider vinegar
- 1/3 c neutral oil
- 1 tsp vanilla extract
- 1 1/2 c strawberries, diced
- 1 Tbsp flour (for tossing berries)
- 1/2 c flour
- 1/3 c brown sugar
- 1/2 tsp cinnamon
- pinch salt
- 1/4 c cold vegan butter or butter, cubed
Instructions
- 1Prep the Oven + Pan
Preheat the oven to 375°F. Line a 12-cup muffin pan with liners.
- 2Make the “Buttermilk”
In a small bowl, stir plant milk and apple cider vinegar. Let sit 2–3 minutes.
- 3Prepare the Crumb Topping
In a bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until clumps form. Place in the refrigerator while making batter.
- 4Mix the Dry Ingredients
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- 5Mix the Wet Ingredients
To the buttermilk mixture, add oil and vanilla. Stir to combine.
- 6Make the Batter
Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
- 7Fold in the Strawberries
Toss diced strawberries with 1 Tbsp flour, then gently fold into batter.
- 8Fill the Muffin Pan
Divide batter evenly between muffin cups, filling nearly to the top. Top generously with crumb topping.
- 9Bake
Bake for 22–26 minutes, until the tops are golden and a toothpick comes out clean.
- 10Cool + Serve
Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or room temperature.
Tossing strawberries in flour helps prevent sinking.
Use firm ripe strawberries for the best texture.
