Strawberry Crumble Muffins

I’ve had this recipe bookmarked for a little while and finally decided to give it a go this past week.  It’s a recipe for beatiful-looking strawberry muffins from Noob Cook.  Not only are the photos fantastic, but the muffins appeared to be what I consider the perfect muffin, with nice golden tops.

I followed the recipe for the muffins, except I halved the recipe.  I thought it was odd that the recipe stated it would make 16 small muffins, yet there were 3 cups of flour in the recipe (seemed a bit much flour for just 16 small muffins!).  By halving the recipe, I ended up with exactly 12 muffins from a regular-sized muffin/cupcake pan.


Now you’re looking at the picture and wondering what that stuff is on top of my strawberry muffins – that wasn’t in the original recipe!  No, it wasn’t.  This was my own addition.  It’s leftover crumble topping from some individual cherry and strawberry crumbles I had made.


I’m sure the muffins would have been great on their own, but I didn’t want to waste the leftover crumble topping I had.  It would be safe to say that the sole reason I made these muffins was for the leftover crumble topping!

The crumble topping, I believe, was the final touch to these wonderful muffins.  The topping gave each bite a satisfying crunch.  With brown sugar being one of the ingredients in the topping, it also gave the muffin a little bit more taste.

The muffin itself was incredible!  It was actually soft and moist!  I was really surprised.  The only thing I would change about this recipe next time is I would add maybe another 1/4 cup or so of diced strawberries.


Actually, maybe next time I’d use fresh strawberries as well.  I used frozen for these muffins.  I don’t know if fresh berries would have made a difference, but the frozen ones really lost their color and turned very pale.  They also became sort of stringy, as you can see in the above photo.  Next time I’d try fresh and see if they retain their color and texture a bit better.

As for the recipes, head over to Noob Cook for the muffin recipe.  If you’d like the crumble topping recipe, see below.  Note that you could also use this topping on other flavors of muffins as well.

Crumble Topping For Strawberry Muffins
Makes enough for a generous topping on 12 muffins, probably more!

60g all purpose flour
50g old-fashioned oats
35g light brown sugar
pinch of salt
60g unsalted butter, softened and cut into cubes

Mix together flour, oats, brown sugar, salt and butter.  Rub mixture together with fingers until the mixture resembles coarse breadcrumbs.

Prepare muffin batter according to muffin recipe.  Spoon batter into muffin/cupcake pans.  Sprinkle crumble topping generously on top of muffin batter and bake as directed in recipe.

The crumble topping is most crunchy on the same day that it is prepared and baked.  It softens up quite a bit and loses its crunch the next day due to the moistness of the muffins.

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