It’s strawberry season in Eastern Ontario, and we loved the feedback on our Facebook page this week about how people like their strawberries. With that in mind, you might want to give this recipe a try. It’s very easy and most of the ingredients you may already have in your pantry. These muffins have a delicious cinnamon-streusel crumb topping and the recipe makes a dozen normal-sized muffins – the Girls
Bakery Style Strawberry Muffins
- 1/2 cup softened butter
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/2 cup milk
- 2 cups chopped strawberries
For the Crumb Topping:
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 tsp cinnamon
- 1/2 cup flour
Preheat oven to 375 degrees.
Combine the butter and sugar for your muffins in a large mixing bowl.
Mix in the eggs, one at a time, until combined.
Stir in the vanilla.
Combine the baking powder, salt and flour in a medium sized bowl.
Alternate adding the flour mixture and the milk until everything is incorporated and mixed well.
Mix in the strawberries.
Pour the batter into muffin tins evenly.
In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.
Sprinkle the crumb evenly over the tops of the muffin batter.
Bake for about 16 minutes, until an inserted toothpick comes out clean. (If you are making larger muffins bake them for about 23 minutes)
****These are best eaten fresh or within 1 to 2 days ****