Easy Strawberry Streusel Muffins
These fresh strawberry muffins are moist, fruity, and topped with a golden crumb. They’re easy to make and can be finished with a simple, optional strawberry glaze for extra sweetness and a pink finish.
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Summer muffins recipe
This gluten-free strawberry recipe is incredible: easy to make, simple ingredients, and everyone will love them. They’re finished with an optional strawberry glaze that adds sweetness and a pink color finish.
The bakery-style muffins are made with fresh strawberries and are perfect for breakfast, a snack, a dessert, or a Mother’s Day treat. For more strawberry breakfast ideas, here is the link to these strawberry oatmeal muffins.
NOTES about the INGREDIENTS of this recipe:
- Strawberries: fresh strawberries, not overripe. You can use frozen ones, add them straight from the freezer, and coat them lightly with flour.
- Flour: gluten-free all-purpose flour, but you can try a different mix, like adding almond flour.
How to make strawberry streusel muffins
For the streusel: mix gluten-free all-purpose flour and sugars in a medium bowl. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins: Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, baking powder, and salt in a large bowl. Toss in 1 cup of chopped strawberries and stir to coat with flour. In another bowl, beat the sugar, egg, oil, vanilla extract, and lemon zest. Add the mixture to the dry ingredients and mix until incorporated; avoid overmixing.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Place the remaining strawberries on top and the streusel.
Bake for 25 minutes or until a toothpick inserted into the center comes clean.
Let cool before removing.
For the strawberry icing (optional):
Mash the diced strawberries in a small bowl. Add the powdered sugar and milk, and mix until you get the desired consistency. If the icing is too runny, add more powdered sugar; if too thick, add drops of milk. Adjust the color with a few or more strawberries. Drizzle over the bread.
Store the muffins covered at room temperature for 2 days or in the refrigerator for up to 5 days.
Baking notes:
- Strawberries: Choose ripe but firm strawberries. Toss the strawberries in gluten-free all-purpose flour to avoid extra moisture.
- Icing: This is optional. If the icing is too runny, add more powdered sugar, and if it is too thick, add more milk.
For more gluten-free brunch treats
- Oatmeal strawberry muffins
- Fresh strawberry almond cake
- Strawberry crisp bars
- Strawberry Whoopie Pies
Gluten-free Fresh Strawberry Crumb Muffins
Ingredients
For the muffins:
- 2 cups gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1/4 cup oil
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 and 1/4 cup fresh strawberries, chopped
For the streusel:
- 2/3 cup gluten-free all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, cold and diced
For the icing:
- 3 tablespoons fresh diced strawberries
- 1 cup powdered sugar
- 1 teaspoon milk
Instructions
For the streusel:
- In a medium bowl, mix gluten-free all-purpose flour and sugars. Add diced cold butter and mix with your fingertips until crumbs form. Place the crumble on a plate in the refrigerator.
For the muffins:
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, and salt in a large bowl. Toss in 1 cup of chopped strawberries and stir to coat with flour.
- In another bowl, beat the sugar, egg, oil, vanilla extract, and lemon zest. Add the mixture to the dry ingredients and mix until incorporated; avoid overmixing.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Place the remaining strawberries on top and the streusel.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before removing.
For the strawberry icing (optional):
- Mash the diced strawberries in a small bowl. Add the powdered sugar and milk, and mix until you get the desired consistency. If the icing is too runny, add more powdered sugar, and if too thick, add drops of milk. Adjust the color with a few or more strawberries. Drizzle over the bread.