These Strawberry Lemon Muffins are easy to make and delicious to eat! They are packed with fresh, juicy strawberries and tart lemon zest and are topped with a brown sugar and almond crumb topping. This easy muffin recipe is made in just one bowl with a few basic ingredients, so clean up is simple too!
These muffins are moist and fluffy. The sweetness of the fresh strawberries combined with the tart lemon flavor makes for one delicious muffin. They have an irresistable crunchy top that will have you wanting more than one!
This strawberry muffin recipe is a great way to use up ripe strawbeirres. They are prefect for a delicious breakfast or great to grab as a snack too!
These strawberry crumb muffins are so easy to make and are mixed in one bowl. The batter requires chill time, but the actual prep and baking time is only about 20 minutes. Super quick and simple!
For more great breakfast options, try one of these recipes: Chocolate Buttermilk Pancakes, Caramel Pecan Sticky Buns or Baked Oats for One.
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Why You Will Love These
- The strawberries. Making these muffins during peak strawberry season means the strawberries will be the most flavorful. The chunks of sweet strawberries throughout is really the best part of the muffin!
- The crumb topping. Brown sugar and almonds are the main ingredients in the topping and add a delicious flavor and bit of crunch to the top. The almonds get perfectly toasted during baking, giving them great flavor and beautiful muffin tops!
- The texture. The batter is chilled for at least an hour which is what helps these muffins to be extra fluffy and moist. The perfect muffin, in my opinion!
Ingredients Needed
- Milk: I use 1% milk because that is what we typically have on hand, but you can use whatever milk fat percentage you prefer.
- Vegetable oil
- Egg: You will need one large egg.
- Lemon: The zest of one lemon is all you will need.
- Flour: All-purpose flour works great for these.
- Sugar: Granulated white sugar is used in the muffins and brown sugar is used for the crumb topping. Either dark or light brown sugar would work.
- Baking powder
- Strawberries: Fresh, ripe strawberries that are coarsley chopped are best. You could use frozen, chopped strawberries if you desire.
- Almonds: Sliced almonds provide the perfect texture and look. You could try slivered or chopped for similar look and taste. If you prefer to use pecans or walnuts, those would work great too!
- Butter: Unsalted, melted butter is used for the crumb topping.
Step by Step Instructions
Here is how to make this delicious muffin recipe. You will need a 12-cup muffin pan and muffin liners. I prefer to use these white muffin liners, but any standard size liners will do! See the recipe card below for the full ingredient list and instructions.
STEP 1: In a large bowl, combine the wet ingredients (milk, oil, egg and lemon zest.) Stir with a whisk until it is fully combined.
STEP 2: Add the flour, strawberries, sugar, baking powder, and salt. Carefully fold the strawberries and dry ingredients in using a rubber spatula, just until combined.
STEP 3: Cover the bowl tighly with plastic wrap and place it in the refrigerator for at least an hour.
STEP 4: While the batter is chilling, prepare the crumb topping. Place the almonds, brown sugar, flour and melted butter in a small bowl. Stir to combine.
STEP 5: Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners.
STEP 6: Fill each muffin cup about ⅔ of the way full.
STEP 7: Sprinkle the tops with the crumb mixture.
STEP 8: Bake in the 425°F preheated oven for 7 minutes. Reduce the heat 350°F and continue to bake for an additional 9 minutes or until the tops are just beginning to turn golden brown.
STEP 9: Remove from the oven and let them cool for 2 minutes before transferring them to a wire rack. Serve warm or at room temperature
Expert Tips
You do not need to use muffin liners. Just be sure to coat the muffin cups with nonstick cooking spray before add the batter.
Chop an extra ¼ cup of strawberries and place them on the tops of the muffins after you've divided the batter into the muffin liners and before you top with the crumbs.
When you reduce the oven temperature from 425°F to 350°F, only reduce the temp. Do not open the oven!
To test the doneness of the muffins. Insert a toohpick into the center. They are ready when the toothpick comes out mostly clean with a few moist crumbs attached.
Serve warm muffins with butter for the optimal muffin experience!
Make the batter the night before you plan to bake these and allow it to chill overnight for the best results!
FAQ
Yes, these muffins would also be great with fresh blueberries or raspberries.
It's best to chill the batter for at least an hour. This will make your muffins moist and tender. It also helps the muffins to bake up nice and tall.
Storing and Freezing
Store baked muffins in an airtight container in the refrigerator for up to 5 days. Wrap in a paper towel and heat in the microwave for 15-20 seconds before eating, if desired.
Freeze muffins in an airtight container or ziptop bag for up to 3 months. Thaw at room teperature for several hours before serving.
Other Recipes to Try
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Recipe
Strawberry Lemon Muffins with Crumb Topping
Ingredients
For the Muffins:
- ¾ cup milk
- ½ cup vegetable oil
- 1 egg
- Zest of one lemon
- 2 cups flour
- 1 cup strawberries, coarsely chopped
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
For the Crumb Topping:
- ½ cup sliced almonds
- ½ cup brown sugar, packed
- ¼ cup flour
- 2 tablespoons unsalted butter, melted
Instructions
- In a large bowl, combine the milk, oil, egg and lemon zest. Stir with a whisk until well blended.¾ cup milk, ½ cup vegetable oil, 1 egg, Zest of one lemon
- Add the flour, strawberries, sugar, baking powder, and salt. Using a rubber spatula, carefully fold the ingredients together just until combined.2 cups flour, ⅓ cup sugar, 1 tablespoon baking powder, ¼ teaspoon salt, 1 cup strawberries, coarsely chopped
- Cover the bowl tightly and place in the refrigerator for at least an hour.
- Heat oven to 425°F. Line a 12-cup muffin tin with muffin liners.
- In a small bowl, combine the almonds, brown sugar, flour and butter. Stir to combine.½ cup sliced almonds, ½ cup brown sugar, packed, ¼ cup flour, 2 tablespoons unsalted butter, melted
- Fill the muffin liners ⅔ of the way full with the chilled batter. Sprinkle the tops of the muffins with the almond mixture.
- Bake in the 425°F oven for 7 minutes. Reduce the temperature to 350°F for 7-9 minutes or until the tops are just lightly browned and a toothpick inserted into the middle of the muffins comes out mostly clean with a few moist crumbs.
- Cool in muffin tin for 2 minutes before tranferring to cooling rack to cool completely.
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Jean Davis says
I really like the strawberry flavor combined with the lemon zest. They are easy and delicious.