Soft Strawberry Crumb Cake Muffins topped with bakery style crumb topping and vanilla glaze. Perfect summer breakfast recipe.

Scale

2 1/2 cups all purpose flour

1/2 cup granulated sugar

1/4 cup brown sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup buttermilk

1/2 cup vegetable oil

2 eggs

6 Tbsp sour cream

1 1/2 tsp vanilla extract

1 1/2 cups strawberries, chopped

6 Tbsp butter, melted

1/2 cup brown sugar

2/3 cup all purpose flour

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 Tbsp milk

1. Preheat oven to 400 degrees and line a muffin tin with liners.

2. Mix flour, sugars, baking powder, baking soda, and salt.

3. Add buttermilk, oil, and eggs. Mix until just combined.

4. Add sour cream and vanilla. Mix gently.

5. Fold in strawberries.

6. Fill liners 2/3 full.

7. Mix crumb topping ingredients and press onto batter.

8. Bake 16-18 minutes until golden.

9. Mix glaze ingredients and drizzle over cooled muffins.

Do not overmix batter.

Use fresh strawberries for best texture.

Cool slightly before glazing.