It is strawberry season and those berries are looking great in the stores. This is a fun start to Easter Morning. Hope you have loved ones to share with. Stay safe out there and together we will get through this.
Strawberry Crumble Muffins
½ Cup flour
¼ Cup butter chilled and cubed
¼ Cup brown sugar
¼ Cup sugar
¼ Cup butter, softened
½ Cup sugar
1 teaspoon vanilla
½ Cup buttermilk
¼ teaspoon salt
2 teaspoons baking powder
1 ½ Cups flour
2 Cups diced fresh Strawberries
Preheat oven to 350 degrees. Spray 12 standard muffin tins with cooking spray. Set aside.
To make Crumble, in a medium bowl, combine all ingredients and cut butter into sugar with a pastry blender or fork. Set in refrigerator until ready to use.
To make Muffins, in a medium mixing bowl cream the butter and sugar until light and fluffy. Add egg and vanilla beat to combine. Add buttermilk. In another bowl add the salt, baking powder, flour. Combine and then add to the butter mixture. Stir just until combined.
Gently fold in about half the strawberries. Fill the muffin tins ¾ full of batter, top with remaining strawberries. Sprinkle crumble on the tops of the muffins.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
You could also make this with other berries of your choice, I love it with raspberries.
*To make Gluten Free use a gluten free flour mix.