With the help of grocery store pop-tube rolls, these sweet streusel strawberry crescent muffins will be a welcome addition to any breakfast or brunch menu!
Of all the convenience foods in the market the pop-tube dough (crescent dough, in particular), is my favorite.
Pop crescent rolls so versatile and can be used in all kinds of sweet and savory dishes. From appetizers to desserts, and everything in between!Jump to Recipe
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making strawberry crescent roll muffins is available at the end of this post. OR you can hit the “jump to recipe” button above to be taken directly to the recipe.
For this easy crescent roll muffin recipe, I used two tubes of crescent dough sheets and then sprinkled them with a mixture of granulated sugar, ground cinnamon, and lots of chopped, fresh, strawberries.
The result is a deliciously tempting muffin that’s super simple to make and utterly delicious!
The ingredient list:
- 2 tubes crescent roll sheets (not the perforated kind)
- granulated sugar
- ground cinnamon
- quick-cooking oats
- brown sugar
- all-purpose flour
- fresh strawberries
Kitchen tools and equipment needed:
**Note – The following lists kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- paring knife
- muffin tin
- muffin or cupcake liners
- baking spray
- cutting board
- chef’s knife
- medium bowl
- small bowls
- wooden spoon
- measuring cups and spoons
- butter knife or offset spatula
Can the perforated crescent roll dough be used to make this recipe?
If that’s all you have on hand or all you can find in the market, using the perforated crescent roll dough is perfectly fine.
You’ll just need to take the time to press all the perforations together to form solid sheets of dough.
Can other fruit be used in this recipe?
I like to use fresh fruit and substitutions like apples, blueberries, cherries, pears (you get the idea) would all work well for this easy breakfast muffin recipe.
That said, peel the fruit (if needed), and chop into small pieces. Since the baking time is relatively short for these muffins the small pieces will cook faster and yield a softer end product.
Can jam be used in place of the fresh fruit in this recipe?
That’s a wonderful idea!!
I would spread a thin layer of jam over the butter layer and continue with the recipe as written.
How to make strawberry crescent muffins:
- Line a muffin tin with muffin cups and spray them with baking spray. Set aside.
- In a small bowl, stir together the granulated sugar and ground cinnamon. Set aside.
- In a medium bowl, use your hands to crumble together the all-purpose flour, quick oats, brown sugar, salt, and butter. Set aside.
- Pat out the two tubes of crescent dough making a long rectangle.
- Press the two pieces together to make one long piece.
- If any holes form, press those together as well.
- Spread softened butter over the surface of the dough and sprinkle the cinnamon-sugar mixture evenly on top of the butter.
- Chop approximately 1½ cups of strawberries.
- Spread the chopped strawberries evenly over the cinnamon sugar.
- Gently roll the dough, lengthwise to form a long, jelly roll snake.
- Cut the jellyroll snake into 12 equal pieces and place one cut piece into each of the prepared muffin cups.
- Sprinkle the prepared streusel topping on each crescent muffin.
- Bake in a preheated 350-degree oven for 25-30 minutes or until golden brown.
- Cool for 10 minutes and remove the muffins from the tin.
- Serve warm or at room temperature.
Now that you know how easy these strawberry crescent muffins are to make, why not get busy and make some today?
More refrigerated tube biscuit recipes:
- Hard-Boiled Egg Stuffed Biscuits (highlighted in the featured video)
- Hash Brown Breakfast Pizza
- Raspberry Spice Monkey Bread
- Bratwurst Bite Appetizers
- Pumpkin Crescent Pinwheel Appetizers
- Coconut Caramel Crescent Ring
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s strawberry crescent muffins.
With the help of store-bought crescent rolls, Strawberry Crescent Muffins will be a welcome addition to any breakfast or brunch menu!
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- 1½ cup chopped, fresh strawberries
- 6 tablespoons butter, softened
- ½ cup quick cooking oats
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 2 tablespoons butter cold
- pinch coarse salt
- 2 tubes crescent roll dough, sheets
In a small bowl, mix the sugar and cinnamon. Set Aside.
In a medium bowl, use your fingers or a pastry blender to work the cold butter into the oats, brown sugar, flour, salt and 2 tablespoons cold butter until the mixture resembles coarse crumbs. Set aside.
Preheat oven to 350-degrees.
Place 12 muffin liners into a muffin pan and spray the liners with baking spray.
Press out both of the crescent roll sheets to form one long rectangle, pressing the two pieces together to form one.
Spread the softened butter evenly over the entire surface of the dough.
Evenly sprinkle the cinnamon and sugar mixture over the surface of the dough and top the cinnamon sugar mixture evenly with the chopped strawberries.
Carefully roll the dough, jelly-roll fashion, lengthwise to form a large snake. Trim the ends (if needed).
Slice the dough snake into 12 even pieces and place each piece into one of the prepared muffin liners in the muffin tin.
Place the muffins in a preheated oven and bake for 20-25 minutes or until the muffins are golden brown.
Cool the muffins in the muffin tin for 10 minutes and then remove the muffins from the tin to cool completely.
After removing the muffins from the oven and cool them for 10 minutes, then remove them from the muffin tin and cool completely on a cooling rack.
More delicious brunch recipes:
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shakshuka from Karen’s Kitchen Stories
BrunchWeek Bread, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Kitchen
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
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I sincerely hope you’ve enjoyed today’s quick, easy, and delicious breakfast muffin recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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