Lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble.
- ¼ cup Butter (softened)
- ¾ cup White Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 1½ cups Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ cup Milk or Buttermilk
- 1½ cup Fresh Strawberries, diced small
- ¼ cup Butter (cold)
- ½ cup Flour
- ¼ cup Brown Sugar
- ¼ cup Sugar
Preheat over to 375 F.
Line muffin pan with liners.
Cream butter and sugar in a mixing bowl. Beat in egg and vanilla, mixture will be a bit lumpy, that's okay.
Combine flour, baking powder, and salt in a separate bowl. Slowly add Milk and flour mix, alternating between until incorporated in the butter mix. Beat until completely combined.
Gently fold in about half the strawberries. Add about 2 tbsp of batter to each muffin liner.
Load up the tops of the muffins with remaining strawberries. In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble.
Sprinkle crumble over the strawberries.
Reduce oven heat to 350 F.
Bake muffins for 18-20 minutes.