Southern California has the best strawberries hands down. Now I might be a little biased since I grew up here, but they are the freshest and most flavorful berries I have ever tasted. And the past couple of weeks strawberries have been in abundance in the grocery store and I have been scooping them up left and right.
Over the weekend I had a craving for muffins and remembered that I had a carton of fresh strawberries in the fridge that I wanted to use. After scrolling Pinterest for a couple of minutes, I came across this recipe for strawberry crumble muffins and knew they were going to be a winner!
These muffins are full of fresh strawberries and have the most delicious buttery streusel topping. They are also so light, fluffy and moist that eating more than one isn't hard to do, well at least for me!
Strawberry Crumble Muffins
{yields: 16 muffins}
Muffins:
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 tsp. vanilla bean paste or extract
1 1/2 cups all-purpose flour
2 tsps. baking powder
1/2 tsps. Kosher salt
1/2 cup milk
1 1/2 cups chopped fresh strawberries
Topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
1/4 cup cold unsalted butter, cut into cubes
Start by preheating your oven to 350 degrees and line your cupcake tins with 16 paper liners. In a stand mixer with the paddle attachment, mix the butter and sugar together until light and fluffy. Add the egg and vanilla bean paste and beat until combined, scraping down the sides of the bowl when needed.
In a separate medium bowl, whisk together the flour, baking powder, and Kosher salt. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Make sure to stir after each addition until just combined as you don't want to over mix the batter.
Scoop about 1 to 2 tablespoons of muffin batter into the 16 muffin liners. It might not seem like enough batter, but these little babies will rise! Top evenly with the chopped strawberries.
To make the topping, use a small bowl and stir the flour and sugars until combined. Then using your fingers or a pastry cutter, cut the cold butter into the mixture until it resembles coarse sand. Sprinkle the topping evenly over the muffin cups and bake for 18 to 20 minutes and golden on top. Remove the muffins from the tins and allow them to cool slightly before eating.
Enjoy!
Recipe from Girl Versus Dough.
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