¼cup unsalted butter, room temp, plus more for greasing pan
½cup granulated sugar
1 large egg, room temperature
1tsp vanilla
1½cup flour
½tsp baking soda
1½tsp baking powder
½tsp kosher salt
zest of 1 lemon
½cup milk (buttermilk works as well)
1½cup small dice strawberries
Crumb topping:
¼cup cold butter, cut into small cubes
½cup flour
¼cup granulated sugar
Glaze:
1tbsp milk
1tbsp fresh squeezed lemon juice
1 to 2cups powdered sugar
Instructions
Preheat the oven 350ºF. Grease a regular muffin tin with butter (or use muffin liners).
Cream the butter and sugar in a stand mixer until light and fluffy. Beat in the egg and vanilla on low until incorporated.
In a separate bowl, combine the flour, baking soda, baking powder, salt and lemon zest. Slowly add to the butter mixture, on a low speed, alternating with the milk. Combine until just incorporated - there should be a little flour still visible. Gently fold ½ of the strawberries in with a rubber spatula. Fill each muffin compartment ½ full with the batter. Top each one with the remaining strawberries, evenly.
For the crumble, in a small bowl work the cold butter, flour and sugar together with your fingertips or a pastry cutter until you have small, pea size clusters. Divide evenly on top of the muffins.
Place muffins on the middle rack in the preheated oven and bake for 15 to 18 minutes or until the edges and top begin to look golden. Allow to cool in pan for 10 minutes before removing to cool on a wire rack.
While the muffins are baking, prepare the glaze by mixing the lemon juice, milk and 1 cup of the powdered sugar. Add more powdered sugar until you achieve the consistency you want (I prefer a thicker glaze). Drizzle glaze over completely cooled muffins and devour. So good with iced coffee! Be sure to eat these guys within 2 days of baking.
Recipe by pretty plain janes at https://prettyplainjanes.com/2016/06/08/strawberry-lemon-coffee-cake-muffins/