These Strawberry Muffins with Crumble Topping are full of fresh strawberries and are topped with a delicious crispy topping. They are a perfect summertime snack.

I’m still enjoying the fruits of our labor from strawberry picking last week. I mentioned in this post that it had been at least 3 years since I took the kids strawberry picking and we all had a blast.

It went so well that I’m going to try and take them blueberry picking which starts in a few weeks. In the meantime, we just finished off the last of our strawberries and I’m already looking to buy more!

So what do you do with 8 pounds of strawberries?

Make EVERYTHING you can think of with strawberries obviously!

I made this no-bake strawberry pie twice (once for a party and once just for us), a strawberry quinoa salad, used them as toppings in this recipe, and of course, we ate our fair share of strawberries plain.

And I love that you can’t get any fresher than picking berries straight off the vine!

This was the first time I made strawberry muffins, which turned out great. I was a bit surprised all of my kids enjoyed them since they get a little iffy when it comes to fresh (smashed) fruit inside muffins or bread.

Now, time to start searching for blueberry recipes although my oldest son may eat them all before I get a chance to make anything with them. He seriously eats pints of them at a time!

What to do with Extra Strawberries

Besides making this recipe check out how I like to use extra strawberries:

Make smoothies. Rinse, chop the greens off and chop the strawberries into small pieces. Place them in a sealed freezer bag and take them out when you’re ready to add to a smoothie. My favorite is frozen berries + vanilla yogurt + a touch of honey + lots of spinach + water.
Add them to salads. As I mentioned above I enjoy adding fruit, like strawberries to lettuce salads. It adds just the right amount of sweetness. But you can also add them to non-lettuce salads like this Grilled Pork Tenderloin & Strawberry Orzo Salad.

Make desserts that highlight strawberries. Summer is the perfect time to enjoy fruity desserts like the strawberry pie I mentioned above.
Use strawberries as a topper on desserts. I love making this indulgent, but light-tasting festive poke cake around the fourth of July.

Strawberry Muffins with Crumble Topping

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Prep Time 15

Cook Time 20

Total Time 35

Ingredients

1/4 cup butter softened
1/2 cup white granulated sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups fresh strawberries diced

Crumble Topping

1/4 cup all purpose flour
1/4 cup white granulated sugar
1/4 cup brown sugar
1/4 cup cold butter

Instructions

Preheat oven to 350°F Line muffin pan with liners or spray with non-stick cooking spray.
In a mixing bowl, beat butter and sugar.
Add egg and vanilla, beat well.
In a separate bowl, combine flour, baking powder, and salt. Slowly add milk and flour mix, alternating between until incorporated into the butter mix.
Beat until completely combined.
Gently fold in strawberries.
Add batter evenly to muffin pan, about 1/2 cup each.
To make crumble, combine ingredients with a fork or pastry blender.
Top batter with crumble.
Bake muffins for 15-20 minutes.

Tried this recipe?Let us know how it was!

This Fresh Strawberry Muffins with Crumble Topping post first appeared on Chocolate Slopes.