Strawberry Coffee Cake Muffins combine the flavors of the season with fresh strawberries and coffee cake! Make a batch to share with your friends and family.
The season that I love is finally here – strawberry season! The peak of the Florida strawberry season was delayed a little this year because of the warmer weather last fall. Each year I anxiously await for the freshest Florida strawberries to arrive in stores. Patience paid off because this week Florida strawberries are in abundance. As soon as the freshest strawberries arrive I stock up and make everything and anything strawberries. Or I just eat the entire container myself. Today, I am sharing Strawberry Coffee Cake Muffins that are full of juicy red strawberries and sweet berry flavor.
For these muffins, I used my trustworthy coffee cake muffin recipe and adapted it to include coarsely chopped strawberries. Baking with strawberries brings out their natural sweetness. Of course these are my favorite coffee cake muffins because they include strawberries and you can’t beat the fresh strawberry flavor.
One of the biggest questions I am often asked about strawberries is how to choose the best strawberries so that they don’t get moldy. Strawberries should not get moldy or bad if they are stored at the correct temperature and kept relatively dry. Often, if you find strawberries that are going bad already at the store it usually means that they were not transported or stored correctly. Always choose strawberries in the cold case or refrigerated section at the grocery store. As soon as you get home, place them in your cold refrigerator. Wash the strawberries just prior to eating. Strawberries naturally contain water so when they are left at room temperature or warmer they may sweat and moisture will make them go bad. It’s a fairly simple solution to ensure the most beautiful strawberries all year long.
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin-tin with paper liners.
In a medium bowl, combine chopped almonds, brown sugar, and cinnamon. Mix well and set aside.
In a large bowl, combine flour, sugar, and salt. Cut 8 tablespoons of butter into ½ inch pieces and sprinkle evenly over flour mixture. Using a pastry blender, cut the butter into the flour mixture until butter is oat-sized. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined to make streusel; set aside. Add baking powder and baking soda to remaining flour mixture and stir to combine.
In a liquid measuring cup, whisk together sour cream, egg, and vanilla. Add liquids to flour mixture and stir until just combined. Add ¾ cup of streusel mixture to flour mixture and stir until streusel is just distributed throughout batter. Melt the remaining butter and stir into remaining streusel mixture, until streusel resembles a crumble. Gently fold strawberries into batter.
Divide batter among 12 muffin cups and sprinkle generously with streusel topping, crumbling with your hands to make some big chunks. Bake 22 to 24 minutes, or until a toothpick inserted in the center of muffin comes out clean.
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over muffins. Store in a sealed container for up to 2 days.