Strawberry-Lemon Streusel Muffins
A light-moist muffin filled with fresh strawberries and tart lemon, topped with a buttery streusel and lemon glaze!
Hello, friends!
Well, it’s been almost three weeks since I last posted, and honestly, it feels like a lifetime ago!
I knew when we started, moving would be our major focus for the month of June, but I had no idea it would encompass every spare minute we’ve had outside of work. Nor did I think one or two unexpected events could cause such immense turmoil and leave us in a chaotic and frightening predicament that we only just recently found resolutions to.
I’ll be sharing more on that, including some updates, and my plans for the blog in the near and far future.
Today, I just wanted to “POP” in and share a new and SUPER delicious recipe with you!
For those who have been following along the blog for even a millisecond, you’ll know this gal LOVES her some streusel! And if you haven’t been, just click here and here to find PLENTY of streusel-topped recipes!
There is seriously NOTHING better than that sweet-buttery crumble topping in my book.
Well, except maybe if you top the streusel with a lemony glaze. Cause you know this gal is all about the lemons too!
So today I’m going to share both, along with one of my favorite flavor combos for the summer!
Strawberries and Lemon!
Now that strawberry season is FINALLY here, I couldn’t wait to start making a few of our favorite summer treats.
I’ll share more of those at the end of the post. But first, let’s talk a little bit about these Strawberry Lemon Streusel Muffins!
What you’ll need to make Strawberry-Lemon Streusel Muffins:
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- Flour
- Sugar
- Baking Powder
- Baking Soda
- Buttermilk
- Butter
- Lemons
- Eggs
- Strawberries
- Oatmeal
- Powdered Sugar
how to make strawberry-lemon streusel muffins
- Wash and hull the strawberries-then cut those that are a bit large in half or quarters (You’ll need 2 cups)
- Sprinkle a Tablespoon of flour over the strawberries and stir until all of them are covered. Set aside.
- Mix the dry ingredients together in a bowl.
- Mix the wet ingredients together in a bowl.
- Combine the two and stir until batter is just combined.
- Fold in the strawberries.
- Scoop into paper-lined muffin tins. (I use a two-tablespoon measuring spoon to ensure each muffin is the same size.)
- Combine ingredients for the streusel
- Sprinkle the streusel over each muffin.
- Bake the muffins until a toothpick inserted comes out clean (about 25 minutes)
- Allow the muffins to cool slightly before removing them onto a baking rack to cool completely.
- Meanwhile, combine ingredients for the glaze.
- Drizzle glaze over the muffins
- Serve!!!! Enjoy!!!
Every bite of these SUPER moist muffins(thank you buttermilk) is filled with tangy lemon and sweet strawberries. Oh yes, and of course that buttery-crunchy streusel which just takes them right OVER THE TOP!
Can it get any better or MORE delicious than that?
Yes…yes it can!
Did I mention the lemon glaze I drizzle over the streusel? Yes, that’s right. Even MORE yummy goodness! Cause who doesn’t love More?
how to store muffins
These muffins can be stored in an air-tight container for 3-4 days. They also freeze VERY well.
Here’s the full recipe!
Strawberry-Lemon Streusel Muffins
A moist strawberry-filled muffin topped with a buttery crumble streusel and lemon glaze.
Ingredients
For Muffins
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/3 cup white sugar
- 1 Tablespoon lemon zest
- 1 egg
- 1 cup buttermilk
- 1/2 cup melted butter
- 1 Tablespoon lemon juice
- 2 cups strawberries **hulled, sliced in half or quartered
- 1 Tablespoon flour
For Streusel
- 1/2 cup oatmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter softened
For Lemon Glaze
- 1 cup powdered sugar
- 1-2 Tablespoons lemon juice
Instructions
-
Preheat oven to 375. Line muffin tins with paper liners or spray with non-stick baking spray.
-
Combine strawberries and 1 Tablespoon flour. Stir until coated well. Set aside.
-
Combine flour, baking powder, baking soda, and sugar in a medium bowl.
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Whisk together egg, buttermilk, lemon juice, and melted butter in a large mixing bowl.
-
Add lemon zest to wet ingredients.
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Pour half of the dry ingredients in with the wet. Mix. Add remaining dry ingredients and mix until just combined.
-
Fold in the strawberries.
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Fill muffin tins 3/4 full with muffin batter.
To Make the Streusel
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Combine the flour, oatmeal, sugar, and butter using a fork or a pastry cutter.
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Sprinkle the streusel over the muffins.
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Bake the muffins for 25 minutes or until a toothpick inserted comes out clean.
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Remove the muffins from the oven and allow them to cool slightly before removing the muffins to a cooling rack.
-
Allow muffins to cool completely before glazing.
To Make the Glaze
-
Whisk together the powdered sugar and lemon juice in a small mixing bowl.
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Place a piece of parchment paper beneath the cooling rack (under the muffins)
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Drizzle the glaze over each muffin.
Recipe Notes
my picks for making this recipe!
I hope you enjoy today’s recipe for Strawberry-Lemon Streusel Muffins! They have definitely been a treat for us these past few weeks whenever we’ve needed a grab-and-go breakfast or for when unexpected guests drop by to see how we’re doing on the move.
Thank you so much for stopping by!
Isn’t moving fun? 🙄 I hope you’re doing well! These muffins look delicious! Perfect for summer! Pinned! ❤️
In one word…NO! LOL! I can’t wait for it to be over, my friend! Thank you for sharing the recipe! I hope you enjoy the muffins!
Looks so yummy Christine. Pinned the recipe.
Thank you so much, Terrie! I hope you enjoy the muffins!
Oh my word, Christine! These muffins look so good. I would have never thought about adding the lemon glaze – that is total genius! My niece is obsessed with anything strawberry and she’s also learning to bake too so I’m over the moon to share this recipe with her. She will be so excited! Hugs for a happy week, CoCo
Thank you so much, CoCo! I LOVE lemon on anything, so that glaze was a MUST! I’m so glad to hear your niece has a love for baking! It truly is one of my greatest joys! I hope she enjoys the muffins as much as we do! Hugs!
I followed the recipe exactly but it was a soggy mess on top. The cooked oats (because that is what oatmeal is) made this disgusting! Really cannot recommend this recipe.
I’m sorry the recipe didn’t turn out for you, Trish. I’ve never had any issue with the delicious buttery streusel. I’m not sure what you mean by “cooked oatmeal” though. The oatmeal I use is dry old fashioned oatmeal and it’s not cooked before adding to the other ingredients to make the streusel.
can you use frozen strawberries?
Hello, Sharon! I definitely recommend using fresh berries in this recipe but frozen will work in a pinch. But I do advise not to thaw the berries before adding them to the batter as this will add too much moisture. Hope that helps! Enjoy the recipe!