Go Back
+ servings
A stack of three strawberry lemon muffins.

Strawberry Lemon Muffins with Crumb Topping

These Strawberry Lemon Muffins with Crumb Topping are easy to make and delicious to eat! They are packed with fresh strawberries and lemon zest and are topped with a brown sugar and almond crumb topping. They are made in just one bowl, so clean up is easy too!
5 from 4 votes
Prep Time 10 minutes
Cook Time 16 minutes
Chill Time 1 hour
Total Time 1 hour 26 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 267 kcal

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
  • 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

Calories: 267kcalCarbohydrates: 32.5gProtein: 4.3gFat: 13.9gSaturated Fat: 3.5gCholesterol: 20mgSodium: 80mgPotassium: 221mgFiber: 1.4gSugar: 13gCalcium: 96mgIron: 2mg
Keyword almonds, lemon, muffin, strawberry
Did you make this recipe?Tag @heysnickerdoodle on Instagram.