Once or twice a week, we enjoy muffins as a side dish to our dinners. There are so many variations, tons of ways to make them healthy/healthier, and they make a quick breakfast the next morning. We stumbled across these while trying to clean out our freezer in preparation for the upcoming growing season. We realized we had tons of strawberries left, and after making jam, desserts, fruit salads, etc with them, we needed a different way to use the delicious strawberries we had. This recipe was definitely a hit and will make a return!
Ingredients:
Muffins
2 1/2 cups flour (half wheat, half all purpose for a healthier version)
1/2 cup sugar
1/4 cup brown sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk (milk + 1 Tablespoon lemon juice)
1/2 cup vegetable oil
2 eggs
6 Tablespoons sour cream
1 1/2 teaspoon vanilla extract
1 1/2 cups strawberries, chopped
Crumb Topping
6 Tablespoons butter, melted
1/2 cup brown sugar
2/3 cup all purpose flour
Preheat oven to 400 degrees and line a muffin tin with liners spritzed with cooking spray. In a medium bowl, mix flour, sugars, baking powder, baking soda, and salt together. Pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined. Add in sour cream and vanilla extract. Mix until just combined. Add in strawberries, and mix.
Fill muffin cups about 2/3 of the way full with the strawberry muffin batter–will make about 18 muffins. Set aside.
In a separate bowl, mix flour and brown sugar together. Pour in melted butter and mix together until crumbs form. Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter. Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean. Cool five minutes, then remove from the tin and serve.
Enjoy!
