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Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/strawberry-muffins-with-crumble-topping-and-strawberry-glaze-recipe/