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Strawberry streusel muffins with liners on an aqua green plate. A fresh strawberry.

Gluten-free Fresh Strawberry Crumb Muffins

Josefina Almond Yes
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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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Muffins and Small Bakes
Cuisine International
Servings 12 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.

Notes

Store the muffins covered at room temperature for 2 days or in the refrigerator for up to 5 days.
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