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Strawberry muffins on a copper wire rack on a gingham napkin.
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4.91 from 85 votes

Strawberry Coffee Cake Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 18 Muffins
Calories: 163kcal



  • ¼ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • cups all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup buttermilk or whole milk, see notes
  • cup diced fresh strawberries divided



  • Preheat over to 375°F and line a muffin pan with liners and set aside.
  • Cream together the butter and sugar in a large mixing bowl.
    ¼ cup unsalted butter, ¾ cup granulated sugar
  • Beat in egg and vanilla. The mixture will be a bit lumpy, that's okay.
    1 large egg, 1 teaspoon vanilla extract
  • In a separate, large bowl, whisk together the flour, baking powder, and salt.
    1½ cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon salt
  • Slowly add the flour mix, alternating with the buttermilk, until incorporated into the butter mix. Beating until completely combined.
    ½ cup buttermilk
  • Gently fold in most OR all of the strawberries. See notes.
    1½ cup diced fresh strawberries
  • Add about ¼ cup of batter to each muffin liner then load up the tops of the muffins with the remaining strawberries.
  • In a mixing bowl, beat the crumble ingredients until pea-sized crumbs form then sprinkle crumble on the tops of the muffins.
    ½ cup cold butter, diced small, ½ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup granulated sugar
  • Reduce oven heat to 350°F and bake muffins for 18 to 20 minutes. Allow muffins to cool in the pan for 5 to 10 minutes before transferring to a wire rack to cool completely.



  • You can mix most of the strawberries into the batter and add the rest 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.
  • Buttermilk Substitute: Whisk a 1/2 cup of milk (whole or 2%) or heavy cream into a large bowl or measuring cup with 1 1/2 teaspoons of lemon juice or white vinegar.
  • I have tested this recipe with whole milk and while I do think the buttermilk adds just a bit more to the flavor and texture of the muffins, it is a great substitute.
  • Best consumed within two days.


Calories: 163kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 100mg | Potassium: 106mg | Sugar: 15g | Vitamin A: 185IU | Vitamin C: 7.1mg | Calcium: 41mg | Iron: 0.8mg