Strawberry Lemon Muffins with Crispy Streusel

These fluffy strawberry lemon muffins are moist and flavorful with a tender texture, topped with a crispy streusel topping.

In a small bowl, combine flour, baking powder, and salt and mix together. Set these dry ingredients aside.

In a large bowl add the melted butter, granulated sugar, eggs, vanilla, lemon juice, and lemon zest. Use a whisk to beat it all together until combined.

Add half the flour mixture to the bowl of wet ingredients and fold it carefully to combine using a rubber spatula.

Add in half the milk and fold, then continue with the remaining flour and milk.

Fold until it has been all combined, but don't overmix it.

Fold through chopped strawberries carefully.

Divide the muffin batter evenly over the 12 muffin liners. An ice cream scoop is easy to use for this job.

In a small bowl combine melted butter, granulated sugar, salt and all-purpose flour. Use a fork to combine it into a coarse crumb.

Sprinkle the streusel on top of each muffin. You can pile it on, it will sink into the batter once in the oven.

Bake the muffins at 425°F/220°C for 5 minutes then turn the oven down to 350°F/180°C and continue baking for another 15-18 minutes.

In a small bowl whisk together the powdered sugar, lemon juice, and enough to make a thick but pourable glaze.

Drizzle this over top of the cooled muffins.

Click the link for the full recipe!