Print

Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

Print Recipe

★★★★★

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.

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: 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.
  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 fully combined and smooth.
  3. 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.
  4. Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined; avoid overmixing to keep the muffins tender.
  5. Fold in Strawberries: Carefully fold in the 2 cups of finely diced fresh strawberries into the batter, distributing evenly without breaking the berries.
  6. 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.
  7. 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.
  8. Add Crumble to Muffins: Evenly sprinkle the crumb mixture over the top of each muffin batter-filled cup to create a delicious streusel topping.
  9. 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.
  10. Cool Muffins: Let the muffins cool in the pan for about 3 minutes, then transfer to a wire rack to cool completely, preventing sogginess.
  11. 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.
  12. 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

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