Strawberry Coffee Cake Muffins

These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!

These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!

Is there anything better than fresh local berries? I think not. Except baking with them, that’s pretty good too! A couple weeks ago I went with my mom to scoop up some of the last strawberries of summer. An hours worth of work yielded 6 quarts of beautiful and ripe berries. Usually there isn’t a lot of time to work with when it comes to freshly picked berries in the heat of summer, so I knew I needed to work fast. I froze a little more than 5 quarts and chopped up the rest to make these delicious Strawberry Coffee Cake Muffins.

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I’ve always loved coffee cake, there’s just something about that sweet crumbly topping and the slight dryness of the cake, perfect to pair with your morning cup of coffee. I knew this recipe would be perfect breakfast for our Kiwanis Club as we met up on Sunday morning and started preparing for our local carnival.

These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!

The berries, though baked still remain juicy and sweet and the sugar crumble is just so delicious. You want to make sure to use cold butter as that’s what makes it all crumbly! These muffins have are light and fluffy and have just a slight hint of sweetness to them with a vibrant strawberry flavor. They’re best warmed with butter spread on them, or maybe even a little cream cheese.

These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!

Though I’ve had plenty, this was my first time actually making muffins with berries in them, usually I bake muffins with a little more spice because I tend to bake them in the fall.  Normally I use my summer berries in desserts like my Maine Berry Patch Pie or in drinks like my Ruby Tuesday’s Copycat Raspberry Lemonade, or you know, just eat them straight. You can also make really easy fillings or simple syrups if you’re looking to use your berries up quick! The nice thing about this recipe is that you can use any berry your fancy or even do a mixed berry topping, now doesn’t that sound good? Blueberry and Blackberry season is right around the corner here in Maine, so stayed tuned for more delicious berry recipes!

Yields 12 - 18 Muffins

Strawberry Coffee Cake Muffins

Lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble.

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 1/4 cup Butter (softened)
  • 3/4 cup White Sugar
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Milk or Buttermilk
  • 1 1/2 cup Fresh Strawberries, diced small
  • Crumble:
  • 1/4 cup Butter (cold)
  • 1/2 cup Flour
  • 1/4 cup Brown Sugar
  • 1/4 cup Sugar


  1. Preheat over to 375 F.
  2. Line muffin pan with liners.
  3. Cream butter and sugar in a mixing bowl.
  4. Beat in egg and vanilla, mixture will be a bit lumpy, that's okay.
  5. Combine flour, baking powder, and salt in a separate bowl.
  6. Slowly add Milk and flour mix, alternating between until incorporated in the butter mix.
  7. Beat until completely combined.
  8. Gently fold in about half the strawberries.
  9. Add about 2 tbsp of batter to each muffin liner.
  10. Load up the tops of the muffins with remaining strawberries.
  11. In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble.
  12. Sprinkle crumble over the strawberries.
  13. Reduce oven heat to 350 F.
  14. Bake muffins for 18-20 minutes.


Best consumed within two days.

Adapted from All My Recipes


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Post Updated: July 3, 2015

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These Strawberry Coffee Cake Muffins are made with sweet fresh berries and topped with a delicious crumble!

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These muffins look divine Rebecca!

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Thank you, Nancy! We really enjoyed them!

The flavor was very good but they fell apart very easily. The 2nd batch I used almost double the batter in each muffin cup and that pretty much took care of the problem.

[email protected] says:

Thank you, Del! They were pretty tasty and I hope you get a chance to make them soon!

[email protected] says:

Thank you, I thought it would be a fun take, I used to live off those mini coffee cakes from I think it was Little Debbie when I was a kid.

[email protected] says:

I’m so glad you saw it and stopping by, it would be perfect for back to school, it might even convince them to get up out of bed in the morning!

Thanks for the great recipe! I used my doughnut pans to make a dozen baked doughnuts! I followed the recipe exactly, including baking time. My family loved them!

just made these muffins as I had strawberries to use up. OH MY!! OH MY!! OH MY!! Soooooo gooooood. Wonderful soft crumb, fresh strawberries & sweet crumble. Can’t wait to try them blueberries & blackberries & more berries. Super job

Thanks! These were absolutely delicious! I had leftover strawberries and came across this recipe. My two year old gobbled them right up as well! I had to increase my baking time by about 8 minutes or so, but my oven is also from the 60s….so that could be why! Haha

That’s definitely possible, it can also depend on the weight and temp of the strawberries. When you make them again, try place a piece of aluminum foil over the pan during the last few minutes of baking, this will help the centers cook.

Found your blog through this recipe. I was looking for a good strawberry muffin recipe on Pinterest and have been obsessing over your site ever since. Anyway! I made these tonight and I’m in love. The only thing I would change is that next time (and oh yeah, there will be a next time) I’m going to mix some of the strawberries with the batter in addition to on top since I’m a “loaded with strawberries in every bite” kind of girl. Won’t be as coffee cake-y like that, but I think I can live with my choices 😉

I’m so glad you tried the recipe and even happier that you loved them! You could easily work the strawberries throughout the batter, they’ll taste great either way!

These look amazing! I want to make them for my mother’s birthday, but I had a question on the instructions.What goes in the oven when it’s at 375?

Hi Morgan, nothing will go in the oven when it’s at 375, you’re simply preheating it at a higher time to give the dough a little shock when it goes in. It’s helps the tops rise up!

I love this recipe, thank you for sharing!! They are a big hit in our house. The fifth star is not lighting up but this is a 5 star rating!!!

These look delicious! I cannot wait to try them! Had a quick question though. You mentioned white sugar in the muffin mix and then the crumble just says sugar. Is it just granulated white sugar for both or is the muffin mix confectioners sugar? Thank you!

Yes, the muffins are put in once you turn the heat to 350, though the oven will still be warmer than that. The little blast of higher heat in the beginning helps them puff up.

Yes, you’ll need to let them cool completely before wrapping up to freeze and leave them wrapped until they are completely thawed. They will taste best when first baked.

Made these muffins… They are amazing! Thanks for the recipe! added the strawberries to the batter instead of topping the batter in the pan. Still delicious!

Hi! I just loved this recipe but I’m super bummed how they turned out. The crumble melted after 10 mins, they muffins spread out and overflowed the tins, thus browning so after cooking 25 mins (5 extra mins) they completely sunk and were mushy on the inside. Still so tasty but I can’t figure out what went wrong? 1. the crumble and 2. the sinking. Any ideas? I’ve heard to try swapping out my levening agent (aka perhaps I need a new baking powder). Thanks!

Hi Sara, I’m sorry to hear that they didn’t turn out, other readers have had such great success and I’ve made them several times and they’re always delicious. I would definitely start with purchasing some new baking powder as it can expire and it’s a pretty common factor in sunken cakes, muffins, etc.

Did you make sure to reduce the heat from 375 to 350 when you put them in the oven? The initial high heat helps the muffins rise, but high heat all the way through could definitely impact the crumble topping.

How many muffins did you make total, is it possible you filled the tins too high or added too many strawberries to the top?

Overall these muffins don’t have a super high top, but more of a flat top, spreading out a little bit, but shouldn’t overflow the tins much.

You can also try placing a piece of aluminum foil loosely over the pan during the last few minutes of baking, this will help the centers cook without burning the tops.

I made these yesterday. Absolutely scrumptious! Recipe made 12 regular size muffins, + a little 4″ metal pie tin that I lined with parchment paper.

Oh my goodness. I never comment on recipes, but I just HAD to comment on this one. These are the BEST muffins I have ever made. I honestly want to eat the entire batch in one sitting. I bake a LOT, so this is really saying something!

Thank you for such an amazing recipe!!! Its definitely a keeper!!!

Oh Mags, I’m so glad you took the time to comment and I’m so glad you enjoyed these muffins, aren’t they awesome! You’ll probably love the Strawberry & Peach Coffee Cake I’m posting tomorrow too!

Wow…… What a delicious recipe! Strawberry, coffee……… Really mouth watering recipe….. I’m obviously going to try this one…. Thank you Rebecca for sharing such a yummy recipe….

Really, really disappointed with this recipe…. Followed it all as it said and they came out horrendous. I increased the cooking time because they looked like mush and they never rose while they cooked… I took them out and they were literally mush, inedible, and sunken in. Spent a big chunk of time making these with my 4 year old and they I used organic local strawberries that were pretty expensive and now I have to throw them all in the trash. Really bummed out about these….

Hi Kayla,

I’m sorry to hear these didn’t turn out for you, I know how frustrating that can be. This is a well loved recipe by myself and readers and it always yields delicious results. Given your description of how they turned out, is it possible your baking powder is old. I know when I normally have sunken, mushy baked goods come out of the oven it’s usually because my levening agent has gone bad. Again, I’m so sorry you had such a disappointing experience with this recipe.

My pet peeve is when people comment on a recipe with “these look great” and “can’t wait to try them.” I read the comments because I WANT TO KNOW HOW IT TURNED OUT, and if the recipe was successful for at-home users. Having gotten that off my chest, I’m commenting to say that I actually made these muffins, following the recipe exactly, and they were amazing! That so rarely happens! There’s almost always some stipulation why our results never come out as they should have, such as differences in ovens, altitude, quality of ingredients, blah blah blah. This recipe we crazy easy, and mine came out perfect. Just, WOW.


You muffins look amazing that I wanted to make this for my daughter’s birthday treat. May I know what kind of flour do you use?

Unbleached wheat flour or superfine/cake flour?