Fresh strawberries are abundant in these bakery style muffins. With a fluffy and tender muffin, fresh berries, and a crumble topping, you're going to love these easy strawberry muffins.
Preheat oven to 450 degrees F and line a muffin tray with paper liners. Set aside.
Add the dry ingredients for the strawberry crumble topping to a medium sized mixing bowl (flour, sugar, and cinnamon).
Whisk together until blended.
Add the cubed butter to the dry mix.
Cut together with two forks or a pastry blender until coarse crumbs appear. Set aside.
Add your flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium sized mixing bowl.
Whisk together to combine.
In a large mixing bowl, add the sugar, vanilla, and sour cream.
Whisk to combine.
Add the melted (cooled) butter to the sugar mixture.
Stir quickly to prevent the butter from hardening.
Add in the egg and orange zest, if using.
Mix again to combine.
Add in the flour mixture.
Fold together to combine. Stir just until incorporated. The batter will be thick.
Fold in the strawberry chunks, do not overmix.
The dough will be thick like soft cookie dough.
Scoop the batter into muffin cups and fill them ⅔'s of the way full.
Top with the crumble topping and press down gently to adhere.
Bake at 450 degrees F for 7 minutes and then lower the temperature to 375 degrees F and continue baking for another 5-7 minutes until a toothpick can be inserted and come out clean.
Let cool for 5 minutes in the pan before transferring to a wire rack to finish cooling completely.
Whisk together the glaze ingredients in a small bowl until smooth. Drizzle glaze over the top of your cooled muffins. Allow the icing to set. About 10 minutes.
Notes
Two Baking Temperatures: The two-stage baking process is key to achieving the perfect muffin. It creates a slight dome shape, crisps up the crumb topping, and ensures a fluffy, moist interior. Don't skip this step!Baking Time: Be patient and wait until all the baking time has elapsed before opening the oven to check on the muffins. Test for doneness with a toothpick, and if it doesn't come out clean, add an extra minute or two.Storage: These muffins can be stored in the fridge for up to a few days. For the best taste and texture, enjoy them within 3-5 days.