Strawberry Crumble Muffins


After picking so many strawberries I now have a list of recipes I want to make... only thing is my little strawberry monster has eaten pretty much all of them! So here's what we made this morning, and we will see if we have any left for a yummy frozen strawberry dessert I have in mind!

Strawberry Crumble Muffins
1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
*1/2 c. strawberry jam, optional

1/2 c. flour
1/4 c. brown sugar
1/4 c. sugar
1/4 c. unsalted butter

1. Heat oven to 350 degrees F. Line 12 standard-size muffin cups with paper baking liners. 

2. In a bowl, beat butter and sugar until smooth and light and fluffy.  Add egg and vanilla and combine together. 

3. In a separate bowl, whisk flour, baking powder, and salt to combine.  Alternately add the dry ingredients and milk to the wet ingredients, stirring after each addition until combined. Don't over mix to prevent the muffins from being tough.

4. Divide batter evenly among muffin cups, about 2-3 tbsp. per cup.  

*5. Add a spoonful of jam to the top of the batter and take a toothpick to marble it into the batter.  This is optional.  The original recipe didn't call for it and I didn't do it in the muffins I photographed but I felt like they could use a little something so for my next batch I will do this!

6. Top the marbled batter with chopped strawberries, push a few in the batter.

7. To make the topping, in a small bowl combine all ingredients with the melted unsalted butter, leave pea-sized crumbles, and sprinkle on top of muffins. 

8. Bake muffins 18 to 20 minutes until golden.  Enjoy with butter and a drizzle of honey! 



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