These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk and topped with a delicious sugar and butter crumble!
Strawberry Coffee Cake Muffins
These Strawberry Coffee Cake Muffins are the best muffin recipe around and will be an instant favorite with the fam! 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.
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 muffin recipe would be perfect breakfast for our Kiwanis Club as we met up on Sunday morning and started preparing for our local carnival.
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 strawberry muffins 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.
Although 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 Blackberry Buttermilk Panna Cotta or in drinks like my Strawberry Daiquiri 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 muffin 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!
Tools You’ll Need To Make This Muffin Recipe:
More Delicious Berry Recipes!
Tips for Making these Strawberry Muffins:
1. You can either mix half of the strawberries into the batter and add half to the top, which will result in flatter muffins. Or you can mix all of the strawberries into the batter which will yield dome topped muffins.
2. Fresh Strawberries should always be used for this recipe, frozen strawberries have too much additional water/juice in them and this will result in soggy/sunken muffins.
3. Buttermilk is a MUST! Buttermilk and other kinds of milk have different acid levels and react differently with the leavening agent and sugars used. If you don’t have buttermilk, you make a substitute yourself following the steps below!
How to Make Buttermilk Substitute:
- Pour 1 cup of milk (whole or 2%) or heavy cream into a large bowl or 4 cup measuring cup.
- Use a small fresh lemon or white vinegar. Stir in 1 tablespoon of lemon juice OR vinegar into the bowl with the milk and whisk to combine. Viola! You have buttermilk!
Pin this Strawberry Muffin Recipe for Later!
See just how easy these muffins are to make in the video below!
This post was last updated February 2, 2018.
These Strawberry Coffee Cake Muffins are made with sweet fresh berries and buttermilk and topped with a delicious sugar and butter crumble! They're super easy to make and readers have called them the best muffin recipe they've ever had!
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 1/2 cup fresh strawberries, diced small
- 1/4 cup cold butter, diced small
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
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Preheat over to 375 F.
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Line muffin pan with liners.
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Beat butter and sugar in a mixing bowl.
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Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay.
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Combine flour, baking powder, and salt in a separate bowl.
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Slowly add buttermilk and flour mix, alternating between until incorporated in the butter mix.
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Beat until completely combined.
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Gently fold in about half OR ALL of the strawberries. See notes.
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Add about 1/4 cup of batter to each muffin liner.
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Load up the tops of the muffins with remaining strawberries.
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In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble.
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Sprinkle crumble on the tops of the muffins.
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Reduce oven heat to 350 F.
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Bake muffins for 18-20 minutes.
You can either mix half of the strawberries into the batter and add half to the top, which will result in flatter muffins.
Or you can mix all of the strawberries into the batter which will yield dome topped muffins.
Best consumed within two days.
[email protected] says
These muffins look divine Rebecca!
[email protected] says
Thank you, Nancy! We really enjoyed them!
Jan says
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.
Del's cooking twist says
These muffins look absolutely divine and the pictures are beautiful. You did such a good job! Can’t wait to try the recipe 🙂
[email protected] says
Thank you, Del! They were pretty tasty and I hope you get a chance to make them soon!
Aniko @PlaceOfMyTaste says
This muffin would be the perfect way to start my morning. Looks delish! Oh and how much we love berry season too…♥ Pinning, my dear Friend!
Platter Talk says
Nice job taking coffee cake to another level; love the muffin idea!
[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.
Miranda Lovelace says
Oh urs I want to make but can’t find the recp
Rebecca says
Hi Miranda, the recipe is above in the post.
Michelle @ A Dish of Daily Life says
These look wonderful…they caught my eye in my Pinterest feed and I had to come by! Pinning them myself…perfect back to school breakfast!
[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!
Colleen says
when do you add in the vanilla? I see it in the ingredient list but not in the instructions! Thanks! 🙂
Rebecca says
Thank for pointing that out, it should go in with the egg. I’ve updated the recipe!
Mary Jo says
Also add on instruction number 9 to add 1/4 cup instead of saying add 1/4 of batter to each muffin liner. I think that is what you meant. Muffins still mushy in center after adding tin foil loosely on top but I service muffins on a plate with a fork. Flavor is great.
Rebecca says
Hi Mary, thanks for catching that for me, I fixed it! Sorry to hear they were a bit mushy in the center, did you start the oven at 375 and move to 350?
Suzie says
I’m about to be mother of year and I owe it all to you and this wonderful recipe. Thank you. 🙂
Rebecca says
Enjoy! I need to make these again real soon!
Jen says
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!
Rebecca says
I’m so glad you enjoyed them! I’ll have to try the doughnut version soon!
Audrey says
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
Rebecca says
I’m so glad you loved them, they’re a hit around our house too!
Misty Boots says
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
Rebecca says
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.
Michelle says
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 😉
Rebecca says
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!
Morgan says
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?
Rebecca says
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!
Genki Kitty says
These were so delicious! We made these this last weekend and we were so in love with them. I had to veganize them but the taste was probably the same as your original recipe. I hope you don’t mind but I put some blog lovin on my site to your original recipe for others to enjoy. Thank you again, this was a great recipe! http://genkikitty.wordpress.com/2015/05/15/pinterest-winners-losers/
Rebecca says
I’m so glad you enjoyed them! I think I’m going to make them again this weekend!
Elizabeth says
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!!!
Rebecca says
I’m so glad you loved them as much as we do!
Amy says
I’ve got these in the oven as I type. I can’t wait!!!
Rebecca says
Enjoy! I think I’m making a batch this weekend myself!
Natasha says
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!
Rebecca says
Just granulated sugar, sorry for the confusion!
Janis says
Why is the oven at 375 then 350. Are the muffins put in only at 350
Rebecca says
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.
Janis says
Can these muffins be frozen once they are baked?
Rebecca says
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.
LH says
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!
Rebecca says
I’m so glad you enjoyed them, they sure are a favorite around these parts!
Sara says
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!
Rebecca says
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.
Skb says
Has anyone frozen these after making them?
Robin says
I was looking for this answer too!
Robin says
Wow auto correct sure did mess that one up! I meant to say- I was looking for the answer to that question too.
gretchen says
I made these yesterday. Absolutely scrumptious! Recipe made 12 regular size muffins, + a little 4″ metal pie tin that I lined with parchment paper.
Rebecca says
I’m so glad you enjoyed them, Gretchen!
Mags says
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!!!
Rebecca says
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!
Willie Murphy says
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….
Kayla says
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….
Rebecca says
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.
Bridget says
Oh honey, you messed up somewhere. Plain and simple. Maybe don’t let the kid help next time.
Bridget says
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.
Rebecca says
So glad you enjoyed them, Bridget! They’re definitely a favorite around here!
Sandra Clayton Rose says
Please add me to your mailing list… I just love your blog…
Thanks … Sandra
Ira says
Hi!
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?
Thanks,
Ira
Rebecca says
Hi Ira, I use King Arthur’s all-purpose flour.
Christina says
Hi, can you use jelly/jam instead of using fresh berries? I’m looking for recipes where I can use the substitution.
Rebecca says
Hi Christina, I’ve never tried it myself so I can’t say for sure, but maybe try swirling it in on top.
Sunshine baker says
These are good, but a bit sweet for our taste. Despite using a light coloured muffin pan, the bottoms got a bit dark. Next time I will preheat the oven to 350. I used buttermilk. It made 14 muffins with the yellow scoop. I think blueberries or another fruit would also work well in these muffins.
Sherri H Walden says
Just got a flat of fresh berries tonight. Can’t wait to make these for breakfast! Thank you for sharing. I love muffins and this is simple
, but oh so good.
Rebecca says
So many berries! Enjoy!
Sunshine baker says
These were very tasty. My family liked them.
Melissa says
Can I substitute buttermilk for regular milk?
Rebecca says
Hi Melissa, buttermilk and regular milk have different acidity levels that impact the leavening agent and how the muffins bake. I’ve always used buttermilk, you could try regular milk but I’m not sure how it will turn out. You can also make homemade buttermilk, if you google search it should give you the recipe, I think it’s either milk and lemon juice or milk and vinegar.
Danielle says
I never make muffins because they never come out good. I decided to make these tonight because i had alot of strawberries. These came out amazing. They are ao good I dont want to eat them. I just want to save them forever. Thank you so much. I plan on making them again but with blue berries. I’m definitely putting your recipe in my book of favorite recipes!
Rebecca says
I’m so glad you loved them, Danielle! I’m planning a blueberry version in the next couple weeks here on the blog!
Scott says
This is my go to muffin recipe. I’ve also made them with raspberries and blueberries, delicious!
Una says
What can you replace buttermilk with?
Rebecca says
Hi Una, you can make homemade buttermilk following this recipe: http://www.ambitiouskitchen.com/2014/09/how-to-make-homemade-buttermilk/
Some have used milk but just note that it will react a bit differently because of the acid difference.
Jess says
Today is February 27, 2018 and it’s been very cold (for Southern California weather), it also rained a couple times. With that said, the original dinner plan changed to a chicken soup with something warm for dessert (I hadn’t figured that part out, yet). I had some strawberries that I felt needed to be used so I went on Pinterest, needless to say your recipe is the one that captured my interest. We (my little helpers, 6 and 7 years old and I) tried it and we’re so pleased; they are SO yummy! Thank you for sharing! This is definitely something that you can make anytime of day. These muffins warmed us up on this chilly night (51 degrees Fahrenheit 😆).
Rebecca Hubbell says
I’m so glad you all enjoyed them and they warmed you up! That’s one of the things I love about this recipe is that it’s great for any weather!
Liz Della Croce says
These look so delicious! Paired with a big cup of coffee, these are the perfect way to start the day!
Wilhelmina Wessel says
I could eat these muffins everyday!
Rebecca Hubbell says
I could think of worse things 😉
Nicole says
I only have salted butter. Will that work?
Rebecca Hubbell says
Hi Nicole, Generally you should use unsalted and then salt as needed. Using salted butter won’t impact the structure of the muffins but they could end up being salty.
Roxie says
Rebecca your muffins are great! You are describing how to make sour milk in this and other recipes, NOT buttermilk. You can not make buttermilk (milk leftover after churning butter from cream). Farmgirl
Rebecca Hubbell says
Hi Roxie, I understand that this is not how to make true buttermilk, it is simply a substitute that has a similar amount of acid as buttermilk so that the recipe still turns out properly.