Introduction

These strawberry muffins are bursting with fresh fruit flavor and topped with a sweet, crumbly glaze. Perfect for breakfast or a delightful snack, they combine tender crumb and juicy diced strawberries for a delicious treat.

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)

Instructions

Step 1: Preheat the oven to 425ºF. Spray a 12-cup muffin pan with a baking spray that includes 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 combined.
Step 3: In a separate medium bowl, mix the flour, baking powder, baking soda, and salt.
Step 4: Add the dry flour mixture to the wet ingredients. Stir gently until just combined to avoid overmixing.
Step 5: Fold the diced strawberries carefully into the batter.
Step 6: Use an ice-cream scoop to evenly divide the batter among the 12 muffin cups.
Step 7: To make the crumble topping, mix together 1/2 cup granulated sugar, 1/2 cup flour, and softened butter in a small bowl until crumbly. Do not overmix.
Step 8: Sprinkle the crumble evenly over the batter in each muffin cup.
Step 9: Bake the muffins at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF without opening the door. Continue baking for 16–18 minutes, or until a toothpick comes out clean.
Step 10: Let the muffins cool in the pan for about 3 minutes, then transfer them to a wire rack to cool completely.
Step 11: For the glaze, whisk together powdered sugar, melted butter, almond extract, and diced strawberries in a small bowl. Add heavy cream 1 tablespoon at a time if necessary to reach a drizzling consistency.
Step 12: Drizzle the glaze over the cooled muffins before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture.
For a dairy-free version, substitute almond milk and a neutral oil like vegetable oil.
Try adding a handful of chopped nuts to the crumble topping for extra crunch.
If fresh strawberries are not available, frozen diced strawberries can be used but thaw and drain them before folding into the batter.

Storage

Store the muffins at room temperature in an airtight container for up to 24 hours. After this, refrigerate them to keep fresh for up to 3 more days. Reheat muffins gently in the microwave or oven before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can substitute frozen strawberries. Be sure to thaw and drain them well before folding into the batter to avoid excess moisture.

How do I prevent the muffins from being too dense?

Do not overmix the batter once you combine wet and dry ingredients. Mix just until combined to keep the muffins light and tender.

Strawberry Muffins with Crumble Topping and Strawberry Glaze Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

Delight in these moist and fluffy Strawberry Muffins topped with a sweet crumble and a light strawberry glaze. Perfect for breakfast or a scrumptious snack, these muffins balance fresh diced strawberries with a tender crumb and a smooth glaze infused with almond extract, offering a burst of fruity sweetness in every bite.

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

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)

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

Preheat Oven: Preheat the oven to 425ºF and generously spray a 12-cup muffin pan with a baking spray containing flour for best results to prevent sticking.
Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, milk, canola oil, egg, vanilla extract, and almond extract until smooth and combined, forming the wet base for your batter.
Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents.
Form Batter: Gently add the dry flour mixture to the wet ingredients, stirring just until all ingredients are moistened. Avoid overmixing to maintain tender muffins.
Fold in Strawberries: Carefully fold in the finely diced fresh strawberries, distributing them evenly to retain their shape and moisture.
Fill Muffin Cups: Using an ice cream scoop, evenly divide the batter among the 12 prepared muffin cups for uniform sizing and consistent baking.
Prepare Crumble Topping: In a small bowl, mix the sugar, flour, and softened butter to create a crumbly texture. Do not overmix; a bit of floury consistency is acceptable.
Add Crumble to Muffins: Sprinkle the crumble topping evenly over each muffin cup, adding a sweet, crunchy layer to the muffins.
Bake Muffins: Place muffins in the oven and bake at 425ºF for 5 minutes, then reduce the oven temperature to 350ºF without opening the door. Continue baking for an additional 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 before transferring to a wire rack to cool completely, preventing sogginess from condensation.
Prepare Glaze: In a small bowl, whisk together the powdered sugar, melted butter, almond extract, and diced strawberries. Add heavy cream as needed to reach a drizzle consistency.
Glaze Muffins: Drizzle the strawberry glaze evenly over the cooled muffins for a sweet finish that enhances flavor and visual appeal.
Storage: Store the 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 baking spray with flour to ensure muffins release easily from the pan.
Do not overmix batter to keep muffins tender and fluffy.
Folding strawberries gently prevents them from breaking down and turning the batter pink.
The initial high heat helps the muffins rise quickly and create a nice crust before lowering temperature to bake through.
Allow muffins to cool completely before glazing to prevent melting or sliding off the top.
If glaze is too thick, add heavy cream gradually until desired consistency is reached.
Fresh strawberries are ideal; avoid frozen as they can add excess moisture and alter texture.

Keywords: strawberry muffins, crumble topping, strawberry glaze, breakfast muffins, easy muffins, baking recipe