Looking for a wonderful, yummy muffin?! I made these last night so the kiddos would have something to pop in their mouths before school. These Strawberry Muffins are a mock of my blueberry muffin recipe. I just added strawberries in place of blueberries and I did not add cinnamon to the crumble. I wanted to add something new to this recipe and it hit me when these where in oven, next time I am adding oats and Greek yogurt. I will definitely let you know how that turns out! These may not be the healthiest muffins, but still very yummy!
In the meantime, I hope you enjoy this recipe :)
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
2/3 cup milk
1 & 1 /2 cup chopped strawberries
5 TBS white sugar or brown sugar
2 TBS all-purpose flour
1-2 TBS cold butter, cubed
Directions for muffins:
Preheat oven to 400 degrees F. Grease muffin cups or line with muffin liners. Combine flour, sugar, salt, and baking powder. In a small bowl whisk vegetable oil, egg, and milk; then mix with flour mixture.
Fold in strawberries. Fill muffin cups 3/4 of the way and sprinkle with crumb topping mixture.
Directions for Crumble:
In a mixing bowl add sugar, flour, butter. Cut in butter with a fork or pastry blender until you reach a crumble texture. If your butter is clumping just keep cutting in and you may need to add a bit more butter until you reach a crumble texture. Sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done. Enjoy :)