Gluten-free Fresh Strawberry Crumb 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.
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 cups 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; 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. You can freeze them in an airtight container or freezer bag.
Frozen strawberries: If using frozen, don't thaw them; mix in directly.