Easy Strawberry Streusel Muffins

These fresh strawberry muffins are moist, fruity, and topped with an amazing golden crumb. They’re easy to make and can be finished with a simple, optional strawberry glaze for extra sweetness and a pink finish. Perfect for breakfast, brunch, or an afternoon snack.

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Summer muffins recipe

This gluten-free strawberry recipe is incredible: super soft, moist crumb, a golden streusel topping, and easy to make. They’re finished with an optional strawberry glaze that adds sweetness and a pink color finish. Bonus: they have a hint of lemon flavor that adds freshness, and they freeze very well.

The bakery-style muffins are made with fresh strawberries and are perfect for breakfast, an afternoon snack, as dessert, or a Mother’s Day treat. Similar to these strawberry oatmeal muffins, which are very popular but made with oats.

NOTES about the INGREDIENTS of this recipe:

• Strawberries: fresh strawberries, not overripe, as they release more juice during baking. 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.
• Milk: whole milk for best flavor and consistency.
• Oil: natural oil, like sunflower or canola.
• Egg: room temperature egg is better.
• Lemon: lemon zest that adds freshness and citrusy flavor.

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. Can I freeze the muffins? Yes, you can freeze them in an airtight container or freezer bag.

Baking notes:

• Fresh Strawberries: Choose ripe but firm strawberries. Toss the strawberries in gluten-free all-purpose flour to avoid extra moisture.
• Frozen strawberries: If using frozen, don’t thaw them; mix in directly.
• Don’t overmix the batter; mix until combined to avoid dense muffins.
• Streusel: The butter must be cold. If your streusel melted, be sure the ratio of flour to butter is ok. Chill the streusel in the freezer before topping.
• Icing: This is optional. If the icing is too runny, add more powdered sugar, and if it is too thick, add more milk.

Variations:

• Orange: replace lemon zest with orange zest.
• Chocolate: add chocolate chips to the muffins for a chocolatey version.
• Dried fruits: add chopped toasted nuts, pecans or almonds.
• Berries: add blueberries or blackberries for freshness and colour.

For more gluten-free strawberry recipes

• Oatmeal strawberry muffins
• Fresh strawberry almond cake
• Strawberry crisp bars
• Strawberry Whoopie Pies

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