Strawberry Almond Streusel Muffins

Preparation

1. Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. Set aside.

2. In a small bowl, combine all of the streusel ingredients, except the almonds and combine using a pastry blender until almost combined. When the topping begins to form, add in the almonds until ingredients are crumbly. Set aside.

3. In a large mixing bowl combine butter and sugars using an electric mixer or stand mixer until butter and sugar are creamed together. Add eggs and almond extract until combined. Don’t add strawberries yet.

4. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Alternating add half of the dry ingredients to the wet batter and mix, then add half of the milk and mix. Add the remaining dry ingredients, mix, and then again, the rest of the milk until everything is just combined.

5. Using a spatula, gently fold in the strawberries into the batter.

6. Using an ice cream scoop or a large spoon, fill muffin cups 2/3 of the way full. Place muffin tin on a baking sheet and place in the oven for 5 minutes. After 5 minutes of baking, drop the oven temperature down to 350 degrees and remove the muffin pan from the oven and carefully spoon the strudel over the muffins. Bake for an additional 15-20 minutes, until strudel is lightly browned and muffins come out clean with a toothpick is inserted in the middle. Place muffins on a wire rack and allow to cool.

7. When muffins are cooled, set the wire rack on a baking sheet covered in foil and place muffin pan on top of the wire rack, prepare the glaze and drizzle over the top of the muffins.