Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

Introduction

These strawberry muffins are a delightful treat bursting with fresh fruit flavor and topped with a sweet crumbly topping. Finished with a light strawberry glaze, they make a perfect breakfast or snack for any time of day.

Ingredients

• 3/4 cup granulated sugar (150 grams)
• 1/2 cup 2% milk (4 ounces)
• 1/2 cup canola oil (4 ounces)
• 1 large egg
• 1 teaspoon vanilla extract (5 grams)
• 1 teaspoon almond extract (5 grams)
• 2 cups all-purpose flour (260 grams)
• 1 teaspoon baking powder (3 grams)
• 1/2 teaspoon baking soda (2 grams)
• 1/2 teaspoon salt (3 grams)
• 2 cups finely diced fresh strawberries (315 grams)
• 1/2 cup granulated sugar (100 grams) – for crumble
• 1/2 cup all-purpose flour (65 grams) – for crumble
• 3 tablespoons salted butter (softened) – for crumble
• 1 cup powdered sugar (130 grams) – for glaze
• 1 tablespoon salted butter (melted) – for glaze
• 1/4 teaspoon almond extract – for glaze
• 3 tablespoons finely diced strawberries – for glaze
• 1-2 tablespoons heavy cream (optional, if needed – for glaze)

Instructions

1. Step 1: Preheat your oven to 425ºF and spray a 12-cup muffin pan with a baking spray that contains flour for best results.
2. Step 2: In a large bowl, whisk together 3/4 cup granulated sugar, milk, oil, egg, vanilla extract, and almond extract until well combined.
3. Step 3: In a separate medium bowl, mix the flour, baking powder, baking soda, and salt together.
4. Step 4: Add the dry flour mixture to the wet ingredients and stir gently until just combined, being careful not to overmix.
5. Step 5: Fold in the finely diced fresh strawberries with a gentle hand to avoid crushing them.
6. Step 6: Use an ice cream scoop to evenly divide the batter into the 12 muffin cups.
7. Step 7: To make the crumble topping, combine the sugar, flour, and softened butter in a small bowl. Mix until crumbly but do not overwork the mixture.
8. Step 8: Sprinkle the crumble mixture evenly over each muffin cup on top of the batter.
9. Step 9: Bake the muffins at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF without opening the oven. Continue baking for 16-18 minutes until a toothpick inserted in the center comes out clean.
10. Step 10: Let the muffins cool in the pan for about 3 minutes, then transfer to a wire rack to cool completely.
11. Step 11: For the glaze, whisk together powdered sugar, melted butter, almond extract, and finely diced strawberries. Add heavy cream 1 tablespoon at a time if the glaze is too thick to drizzle.
12. Step 12: Drizzle the glaze over the cooled muffins before serving.

Tips & Variations

• If fresh strawberries are not available, frozen strawberries can be used—just thaw and drain excess liquid before adding to the batter.
• For a nutty twist, add finely chopped almonds to the crumble topping.
• Use plain yogurt instead of milk for a tangier flavor and moist texture.
• Adjust the almond extract in the glaze to your taste or substitute with a little lemon zest for a citrus note.

Storage

Store these muffins in an airtight container at room temperature for up to 24 hours to maintain their freshness. Afterward, keep them refrigerated for up to 3 more days. To enjoy them warm, reheat gently in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins ahead of time?

Yes, you can prepare the batter and assemble the muffins a few hours before baking. Keep the pan refrigerated until ready to bake, then follow the baking instructions as usual.

How do I prevent the strawberries from sinking to the bottom?

Gently fold the diced strawberries into the batter last and avoid mixing too much. You can also toss the fruit in a small amount of flour before adding to help them stay suspended.

Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

These delightful Strawberry Muffins are moist, tender, and bursting with fresh strawberry flavor. Topped with a sweet crumbly streusel and a luscious strawberry glaze, they make the perfect treat for breakfast, brunch, or an afternoon snack. Easy to prepare with simple ingredients and baking techniques, these muffins balance fruity freshness with a hint of almond extract for a unique twist.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Muffin Batter

• 3/4 cup granulated sugar (150 grams)
• 1/2 cup 2% milk (4 ounces)
• 1/2 cup canola oil (4 ounces)
• 1 large egg
• 1 teaspoon vanilla extract (5 grams)
• 1 teaspoon almond extract (5 grams)
• 2 cups all-purpose flour (260 grams)
• 1 teaspoon baking powder (3 grams)
• 1/2 teaspoon baking soda (2 grams)
• 1/2 teaspoon salt (3 grams)
• 2 cups finely diced fresh strawberries (315 grams)

Crumb Topping

• 1/2 cup granulated sugar (100 grams)
• 1/2 cup all-purpose flour (65 grams)
• 3 tablespoons salted butter (softened)

Strawberry Glaze

• 1 cup powdered sugar (130 grams)
• 1 tablespoon salted butter (melted)
• 1/4 teaspoon almond extract
• 3 tablespoons finely diced strawberries
• 1–2 tablespoons heavy cream (optional, if needed for drizzle consistency)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 425ºF (220ºC). Lightly spray a 12-cup muffin pan with a baking spray that contains flour, such as Baker’s Joy, to prevent sticking and ensure easy removal.
2. Mix Wet Ingredients: In a large bowl, whisk together 3/4 cup granulated sugar, 1/2 cup 2% milk, 1/2 cup canola oil, 1 large egg, 1 teaspoon vanilla extract, and 1 teaspoon almond extract until well combined and smooth.
3. Combine Dry Ingredients: In a separate medium bowl, sift or stir together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to evenly distribute the leavening agents.
4. Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the wet ingredients. Stir gently until just combined—avoid overmixing to keep the muffins tender.
5. Fold in Strawberries: Gently fold 2 cups finely diced fresh strawberries into the batter, making sure they are evenly distributed without breaking them up too much.
6. Fill Muffin Cups: Using an ice-cream scoop or large spoon, evenly divide the batter into the 12 prepared muffin cups, filling each about two-thirds full.
7. Prepare Crumb Topping: In a small bowl, mix together 1/2 cup granulated sugar, 1/2 cup all-purpose flour, and 3 tablespoons softened salted butter. Mix just until crumbly; it’s fine if the mixture remains somewhat floury.
8. Add Crumb Topping: Evenly sprinkle the crumb mixture over the muffins’ batter in each cup to create a crunchy, sweet topping.
9. Bake Muffins: Place the muffin pan in the preheated oven and bake at 425ºF for 5 minutes. Without opening the oven door, reduce the temperature to 350ºF and continue baking for an additional 16-18 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
10. Cool Muffins: Allow the muffins to cool in the pan for about 3 minutes. Then transfer them carefully to a wire rack to cool completely to room temperature before glazing.
11. Prepare and Drizzle Glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon melted salted butter, 1/4 teaspoon almond extract, and 3 tablespoons finely diced strawberries. If the glaze is too thick, add 1-2 tablespoons of heavy cream to achieve a drizzle-able consistency. Drizzle this glaze evenly over the cooled muffins.
12. Storage: Store the muffins at room temperature in an airtight container for up to 24 hours. For longer freshness, refrigerate for up to 3 additional days.

Notes

• Use fresh, ripe strawberries for the best flavor and texture in the muffins and glaze.
• Do not overmix the batter to avoid dense and tough muffins; a few lumps are okay.
• The initial high oven temperature helps the muffins rise quickly and creates a nice crust, while lowering it prevents overbrowning.
• The crumb topping adds delightful texture but can be omitted if preferred.
• The strawberry glaze is optional but recommended for an extra burst of sweetness and decoration.
• Ensure the muffins cool completely before glazing to prevent the glaze from melting off.

Keywords: strawberry muffins, fresh strawberries, crumb topping, strawberry glaze, breakfast muffins, easy baking recipe