Introduction
You get the best of both worlds with these muffins: the bright, sunny flavor of lemon and the sweet pop of fresh strawberries in every bite. The irresistible almond brown sugar crumb topping adds a delightful crunch that makes them feel extra special. They’re quick to mix up, making them perfect for a weekend breakfast or a sweet afternoon snack.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Servings: 12 muffins
Ingredients
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1 egg
- Zest of one lemon
- 2 cups flour
- 1 cup strawberries, coarsely chopped
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/2 cup brown sugar, packed
- 1/4 cup flour
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together the milk, vegetable oil, egg, and lemon zest until smooth.
- In a separate bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- Fold the chopped strawberries into the batter until they are evenly distributed.
- In a small bowl, make the crumb topping by combining the sliced almonds, brown sugar, and 1/4 cup flour. Stir in the melted butter until the mixture is crumbly.
- Divide the muffin batter evenly among the 12 prepared muffin cups. Generously sprinkle the crumb topping over each one.
- Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Lemon Glaze: Drizzle cooled muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice for a sweeter, tangier finish.
- Mini Muffins: Bake the batter in a mini muffin tin for about 10-12 minutes to create perfect bite-sized treats for parties.
- Crunchy Sugar Top: For a simpler finish, omit the crumb topping and sprinkle the batter with coarse sugar before baking for a sweet, sparkling crust.
Tips for Success
- Don’t overmix the batter. Stir until the flour is just incorporated to ensure your muffins stay tender and don’t become tough.
- Keep the crumb topping in larger, pea-sized clumps for the best texture and visual appeal.
- If your strawberries are very juicy, you can toss them in a tablespoon of the measured flour from the batter ingredients before folding them in to help prevent sinking.
- For even baking and perfect domes, fill any empty muffin cups halfway with water.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm a muffin in the microwave for 10-15 seconds or in a 300°F oven for 5-7 minutes to refresh the crumb topping.
FAQ
Can I use frozen strawberries?
Yes, you can use frozen strawberries without thawing them. Chop them while still frozen and fold them directly into the batter to minimize color bleeding.
Why is my crumb topping not clumping?
If your crumb topping seems too dry, add an extra half tablespoon of melted butter. If it seems too wet and pasty, add a pinch more flour until it reaches a crumbly texture.
Can I make these muffins ahead of time?
Absolutely. You can prepare the dry and wet ingredients separately the night before. In the morning, combine them, fold in the strawberries, add the topping, and bake.
My muffins turned out dense. What happened?
This is usually caused by overmixing the batter. For tender muffins, mix only until you no longer see dry streaks of flour.
Can I omit the nuts?
Yes, you can leave out the sliced almonds. The crumb topping will still be delicious with just the brown sugar, flour, and butter.
Do I have to use paper liners?
No, you can grease the muffin tin wells thoroughly with butter or non-stick spray instead. This can help the muffins develop slightly crispier edges.