Strawberry Muffins with Crumb Topping and Strawberry Glaze Recipe

Introduction

These strawberry muffins are bursting with fresh fruit and topped with a sweet crumble and a delicate almond glaze. Perfect for breakfast or a snack, they combine moist texture with a satisfying crunch. Enjoy the fresh strawberry flavor in every bite.

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

Instructions

1. Step 1: Preheat the oven to 425ºF. 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, combine the flour, baking powder, baking soda, and salt.
4. Step 4: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep muffins tender.
5. Step 5: Fold the diced fresh strawberries into the batter carefully to distribute evenly.
6. Step 6: Using an ice cream scoop, divide the batter evenly into the 12 muffin cups.
7. Step 7: Prepare the crumble topping by mixing together 1/2 cup granulated sugar, 1/2 cup flour, and softened butter. Stir until crumbly but do not overmix.
8. Step 8: Sprinkle the crumble evenly over the muffin batter in each cup.
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. Check doneness with a toothpick—it should come out clean.
10. Step 10: Let the muffins cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
11. Step 11: To make the glaze, whisk together powdered sugar, melted butter, almond extract, and diced strawberries. Add heavy cream as needed to achieve a drizzle consistency. Drizzle the glaze over the cooled muffins.

Tips & Variations

• Use firm, ripe strawberries to prevent the batter from becoming too watery.
• Substitute almond extract with lemon zest for a citrus twist.
• For a dairy-free version, replace milk with almond milk and use a plant-based butter substitute.
• Gently fold in a handful of chopped nuts for extra texture in the crumble.

Storage

Store the muffins in an airtight container at room temperature for up to 24 hours. After that, refrigerate them for up to 3 more days. When ready to eat, warm briefly in the microwave for a soft, fresh-baked flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries can be used, but make sure to thaw and drain any excess liquid to prevent the batter from becoming too wet.

How do I know when the muffins are done baking?

A toothpick inserted into the center should come out clean or with just a few moist crumbs. Baking times may vary slightly depending on your oven.

Strawberry Muffins with Crumb Topping and Strawberry Glaze Recipe

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4.5 from 139 reviews

Delight in these moist and flavorful Strawberry Muffins topped with a luscious strawberry glaze and a crumbly streusel topping. Perfect for breakfast or an afternoon treat, these muffins balance the sweetness of fresh strawberries with a hint of almond and vanilla extracts for a deliciously inviting taste.

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

Ingredients

Scale 1x2x3x

Muffins

• 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)

Crumble 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)

Instructions

1. Preheat oven and prepare pan: Preheat the oven to 425ºF and spray a 12-cup muffin pan thoroughly with a baking spray that contains flour for best results.
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 evenly combined.
3. Combine dry ingredients: In a separate medium bowl, mix 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until evenly distributed.
4. Combine wet and dry mixtures: Gradually add the flour mixture to the wet ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
5. Fold in strawberries: Gently fold 2 cups of finely diced fresh strawberries into the batter, ensuring even distribution without breaking up the fruit.
6. Divide batter in muffin pan: Using an ice-cream scoop, evenly spoon the batter into the 12 prepared muffin cups.
7. Make crumble topping: In a small bowl, mix 1/2 cup granulated sugar, 1/2 cup all-purpose flour, and 3 tablespoons softened salted butter until crumbly but do not overmix—it’s fine if some flour remains visible.
8. Add crumble to muffins: Evenly sprinkle the crumbly mixture over the batter-filled muffin cups.
9. Bake the muffins: Place the muffin pan in the 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 to 18 minutes. Check doneness by inserting a toothpick into the center—it should come out clean.
10. Cool muffins: Let the muffins cool in the pan for about 3 minutes before transferring them to a wire rack to cool completely.
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. Add 1-2 tablespoons heavy cream if needed to achieve a drizzle consistency. Drizzle the glaze over the cooled muffins.
12. Storage: Store the muffins at room temperature in an airtight container for up to 24 hours, then refrigerate for up to 3 additional days to maintain freshness.

Notes

• Use fresh, ripe strawberries for the best flavor and sweetness.
• Avoid overmixing the batter to prevent dense muffins.
• The initial high oven temperature helps activate the leavening quickly for a good rise; remember to lower it to finish baking.
• The crumble topping adds a delightful texture contrast to the soft muffins.
• Heavy cream in the glaze is optional and can be added gradually to control the drizzle consistency.
• Leftover muffins can be warmed slightly before serving for a fresh-baked experience.

Keywords: Strawberry muffins, fresh strawberry muffins, breakfast muffins, crumb topping muffins, strawberry glaze muffins