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Strawberry Crumble Muffins


1 cup all purpose flour, fluffed, spooned & leveled
1 cup whole wheat flour, fluffed, spooned & leveled
3 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
½ cup unsweetened applesauce
¼ cup 2% greek yogurt
½ cup brown sugar
1 egg, lightly beaten
1 cup 1% buttermilk
1 teaspoon vanilla
¾ cup strawberries, cut into small pieces
¾ cup apple, chopped into small pieces

Crumble Topping:
3 tablespoons brown sugar
3 tablespoons oats
½ teaspoon ground nutmeg


  1. Pre-heat oven to 400F. Distribute silicone muffin liners (parchment works as well, but not paper) in a standard-sized muffin tray.
  2. In a medium bowl, combine flours, baking powder, salt, cinnamon and nutmeg. Set aside.
  3. In a large bowl, combine sugar, applesauce and greek yogurt. Whisk until no lumps remain. Stir in buttermilk, egg and vanilla. Add dry ingredients to wet and stir until just combined. Batter will be lumpy. Gently fold in apple and strawberries.
  4. In a small bowl, stir together the brown sugar, oatmeal and nutmeg.
  5. Spoon batter evenly into muffin tray. Sprinkle the tops with the crumb topping.
  6. Bake for 20 to 25 minutes, until the edges brown and a toothpick comes out clean. (22 minutes in my oven.)