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Glazed Strawberry Lemon Streusel Muffins


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  • Lemon Streusel Topping:
  • 1 1/2 C. all-purpose flour
  • 1/2 C. sugar
  • 2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/2 C. milk
  • 1/2 C. butter or margarine, melted
  • 1 egg
  • 1 1/2 C. fresh strawberries, chopped
  • 1 tsp. grated lemon peel
  • 1/4 C. chopped pecans
  • 1/4 C. packed brown sugar
  • 2 Tbs. all-purpose flour
  • 1/2 tsp. ground cinnamon and
  • 1/2 tsp. grated lemon peel
  • 1 Tbs. butter or margarine, melted
  • Lemony Glaze:
  • 1/2 C. powdered sugar
  • 1 Tbs. fresh lemon juice



Step 1

Preheat oven to 375 degrees. Paper-line 12 (2 1/2 inch) muffin cups. Prepare streusel and glaze and set aside. For topping, combine pecans, brown sugar, flour, cinnamon, and lemon peel. Add butter and stir until crumbly. For glaze, combine sugar and lemon juice in small bowl, stirring until smooth. For muffins, combine flour, sugar, baking powder, cinnamon and salt in large bowl. Combine milk, butter and egg in small bowl until well blended. Stir into flour mixture just until moistened. Fold in strawberries and lemon peel. Spoon evenly into prepared muffin cups. Sprinkle Lemon Streusel Topping evenly over tops of muffins. Bake 20- 25 minutes or until toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack 10 minutes. Drizzle Lemony Glaze over tops of warm muffins. Serve warm or cool completely.

Makes 12 muffins. 

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