Glazed Strawberry Lemon Crumb Muffins
These Glazed Strawberry Lemon Crumb Muffins are full of fresh flavor and perfect for summer mornings! Infused with fresh lemon juice and loaded with juicy strawberries, I can't think of a more delicious combination. The lemon-y glaze adds the perfect finishing touch.
Servings: 12 muffins
Ingredients
Strawberry Lemon Muffins
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup vegetable oil
- ½ cup unsalted butter melted
- 2 cups granulated sugar
- 4 eggs
- 1 cup vanilla greek yogurt
- 2 tbs lemon zest
- ¼ cup lemon juice fresh
- 2 cups strawberries chopped small
Crumb Topping
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 5 tbs unsalted butter cold and cubed
Lemon Glaze
- ¼ cup powdered sugar
- 1 tbs + 1 teaspoon lemon juice fresh
Instructions
- Preheat oven to 350°F. Line muffin tin with paper liners or grease well with non-stick cooking spray. Set aside.
- Whisk all dry ingredients in a large bowl.
- Whisk oil and eggs together in a separate bowl. Create a well in the middle of dry ingredients, pour in egg mixture as well as melted butter, yogurt, lemon zest and juice. Stir gently until just combined. Fold in chopped strawberries.
- For the topping, combine flour and sugar together. Cut in butter with fingers until it resembles a very coarse crumb.
- Fill liners ¾ of the way full then sprinkle tops with crumble.
- Bake muffins for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow muffins to cool in pan for 10 minutes before transferring to a wire rack.
- Whisk glaze ingredients together in a small bowl. Before serving, drizzle on warm muffins. If you are not going to eat all muffins at once, don't drizzle them all with glaze because they will get soggy after sitting for a few hours.
Notes
Storage instructions: Muffins will stay fresh in an airtight container at room temperature for up to 5 days.
Nutrition
Serving: 24g