Strawberry Lemon Streusel Muffins

Pallet and Pantry
by Pallet and Pantry
18 servings
40 min

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 over to my blog 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!

Strawberry Lemon Streusel Muffins
Recipe details
  • 18  servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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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

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.
Whisk together egg, buttermilk, lemon juice, and melted butter in a large mixing bowl.
Add lemon zest to wet ingredients.
Pour half of the dry ingredients in with the wet. Mix. Add remaining dry ingredients and mix until just combined.
Fold in the strawberries.
Fill muffin tins 3/4 full with muffin batter.
To Make the Streusel
Combine the flour, oatmeal, sugar, and butter using a fork or a pastry cutter.
Sprinkle the streusel over the muffins.
Bake the muffins for 25 minutes or until a toothpick inserted comes out clean.
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.
Place a piece of parchment paper beneath the cooling rack (under the muffins)
Drizzle the glaze over each muffin.
Pallet and Pantry
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