Introduction

These strawberry muffins are bursting with fresh fruit and topped with a sweet crumbly glaze. Perfect for breakfast or a snack, they combine tender crumb with a delightful almond flavor in every bite.

Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe - Recipe Image

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 drizzle

Instructions

Step 1: Preheat your oven to 425ºF. Spray a 12-cup muffin pan with a baking spray that contains flour for best results.
Step 2: In a large bowl, whisk together 3/4 cup granulated sugar, milk, oil, egg, vanilla extract, and almond extract until smooth.
Step 3: In a separate medium bowl, combine the flour, baking powder, baking soda, and salt.
Step 4: Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing to keep the muffins tender.
Step 5: Fold in the diced strawberries carefully to distribute evenly without breaking them up too much.
Step 6: Use an ice-cream scoop or spoon to fill each muffin cup evenly with the batter.
Step 7: To make the crumble topping, mix together sugar, flour, and softened butter in a small bowl until crumbly but not fully combined.
Step 8: Sprinkle the crumble mixture evenly over the tops of the muffins.
Step 9: Bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF without opening the door. Continue baking for another 16 to 18 minutes, until a toothpick inserted in the center comes out clean.
Step 10: Let the muffins cool in the pan for about 3 minutes before transferring them to a wire rack to cool completely.
Step 11: Prepare the glaze by whisking powdered sugar, melted butter, almond extract, and diced strawberries in a small bowl. Add heavy cream a little at a time if needed to make the glaze easier to drizzle.
Step 12: Drizzle the glaze over the cooled muffins for a sweet finishing touch.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture. Frozen strawberries can make the batter too wet.
Swap almond extract for lemon zest if you prefer a citrus twist.
For a dairy-free option, substitute milk with almond milk and use dairy-free butter.
To add a bit of crunch, sprinkle chopped nuts over the crumble topping before baking.

Storage

Store the muffins at room temperature in an airtight container for up to 24 hours. After that, refrigerate them for up to 3 more days. Reheat gently in a microwave or oven before serving to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Frozen strawberries tend to release extra moisture, which can make the batter too wet and affect baking. If using frozen, thaw and drain them well before incorporating.

How can I make these muffins vegan?

Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water), use plant-based milk, and swap butter for a vegan alternative.

Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

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★★★★★

4.6 from 58 reviews

Delight in these moist and flavorful Strawberry Muffins featuring fresh diced strawberries folded into a tender batter and topped with a sweet crumbly streusel and a luscious strawberry glaze. Perfect for breakfast or a sweet snack, these muffins combine vanilla and almond extracts for a delicate aroma and rich taste with a soft crumb and juicy bursts of strawberry in every bite.

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

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

Preheat Oven: Set your oven to 425ºF and spray a 12-cup muffin pan generously with Baker’s Joy baking spray, or another baking spray containing flour, to ensure easy muffin release.
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 fully combined and smooth.
Combine Dry Ingredients: In another medium bowl, sift or mix the 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt thoroughly.
Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined; avoid overmixing to keep the muffins tender.
Fold in Strawberries: Carefully fold in the 2 cups of finely diced fresh strawberries into the batter, distributing evenly without breaking the berries.
Fill Muffin Cups: Using an ice-cream scoop or spoon, evenly portion the batter into the 12 prepared muffin cups to ensure uniform size and baking.
Prepare 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 slightly floury; do not overmix.
Add Crumble to Muffins: Evenly sprinkle the crumb mixture over the top of each muffin batter-filled cup to create a delicious streusel topping.
Bake 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 bake for another 16-18 minutes until a toothpick inserted in the center comes out clean.
Cool Muffins: Let the muffins cool in the pan for about 3 minutes, then transfer to a wire rack to cool completely, preventing sogginess.
Make Strawberry 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 of heavy cream if needed to adjust the glaze to a drizzle-able consistency.
Glaze and Serve: Drizzle the strawberry glaze over the cooled muffins for added sweetness and flavor. Store muffins at room temperature in an airtight container for up to 24 hours, then refrigerate for an additional 3 days to maintain freshness.

Notes

Use fresh, ripe strawberries for the best flavor and texture.
Do not overmix the batter to ensure light, tender muffins.
The initial high baking temperature helps the muffins rise quickly and develop a golden crust.
If the glaze is too thick, add a little more heavy cream to thin it out.
Store leftovers in an airtight container to keep muffins moist.
The use of almond extract enhances the strawberry flavor but can be omitted if allergic.

Keywords: strawberry muffins, fresh strawberries, breakfast muffins, crumb topping, sweet glaze, moist muffins, easy muffin recipe