Glazed Strawberry Lemon Streusel Muffins

This is a great way to use up strawberries that are about to spoil!! I have to say that I think there is no point in making a muffin that doesn't have a crumb topping, I think I will go through my muffin recipes again and get rid of those that don't have crumb topping!! I halved the recipe and used almonds because I didn't have pecans.

Glazed Strawberry Lemon Streusel Muffins

1/4 c. chopped pecans
1/4 c. packed brown sugar
2 T flour
1/2 t. ground cinnamon
1/2 t. grated lemon peel
1 T butter, melted
1/2 c. powdered sugar
1 T fresh lemon juice
1 1/2 c. flour
1/2 c. sugar
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/2 cup milk
1/2 c. butter, melted
1 egg
1 1/2 cups fresh strawberries, chopped
1 t. grated lemon peel

1. Preheat oven to 375ºF.
2. Prepare 12 muffin cups with paper liners.
3. Combine pecans, brown sugar, 2 Tablespoons flour, 1/2 teaspoon cinnamon, and 1/2 t. grated lemon peel in a medium bowl. Add 1 Tablespoon melted butter and stir until crumbly. Set aside.
4. Combine powdered sugar and lemon juice in small bowl, stirring until smooth. Set aside.
5. Combine 1 1/2 cup flour, sugar, baking powder, 1 teaspoon cinnamon, and salt in large bowl.
6. Combine milk, 1/2 cup butter, and egg in small bowl until well blended.
7. Stir into flour mixture just until moistened. Fold in strawberries and lemon peel.
8. Spoon evenly into prepared muffin cups. Sprinkle reserved streusel topping evenly over the tops of the muffins.
9. Bake 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool on a wire rack for 10 minutes.
10. Drizzle lemon glaze over the tops of warm muffins. Makes 12 muffins.