2 cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda 1 tsp ground cinnamon ½ tsp ground nutmeg ¼ tsp salt 1 cup sugar 2 tsp vanilla extract ½ cup sour cream or plain Greek Yogurt ½ cup melted butter 1 lg egg 2 tsp orange zest 1 ¼ cup diced strawberries
½ cup sugar ¾ cup all-purpose flour ½ tsp ground cinnamon 6 tbsp butter
1 cup powdered sugar 1 tsp vanilla extract 1-2 tbsp milk pink food coloring
In a bowl, whisk together the sugar, flour, and cinnamon. Cut in the butter until size of coarse crumbs. Set aside.
Preheat oven to 450 degrees F and line a muffin tin with paper liners.
In a bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk together the sugar, vanilla extract, and sour cream.
Add the melted butter the sugar mixture, stirring quickly to avoid it hardening. Add in the egg and orange zest (if using) and mix again to combine well.
Fold in the flour mixture. Stir until just incorporated.
Gently fold in the strawberry chunks, do not overmix.
Fill your muffin trays so that the muffin cups are ⅔rds of the way full. The batter will be very thick like soft cookie dough.
Top with the crumble and bake at 450 degrees F for 7 minutes. Without Removing the muffins, lower the heat to 375 degrees F and continue cooking for another 5-7 minutes.
Let cool in the pan for 5 minutes before transferring to a wire cooling rack and finishing cooling completely. Top with glaze.
In a bowl, whisk together the powdered sugar, vanilla, and milk until smooth. Adding in just enough milk to make it a drizzling consistency.
Add in pink food coloring and stir until you get the color desired.
Drizzle pink glaze over the tops of the strawberry muffins and let set for about 10 minutes before eating. Enjoy.