Strawberry Crumb Muffins

There is something about strawberries that screams summer. When I worked at the farm store during my high school summers we sold strawberries from a local berry farm.  We also used those berries for jam and froze them for use all winter long.  That meant some days all I did for work was process the berries. Rinse. Cut the steam off. Chop. Bag. Repeat.

At the end of those days my fingers were all wrinkly and rosy red.  My belly was also full. Although we bagged lots and lots of strawberries. Many found their way into our stomachs.  It was glorious. I think many a day I consumed nothing but strawberries. 

My home style strawberry use isn't quite as elaborate. Nor is it as filling. We have a little farm store not far from where we live. I have been going once a week to get a container of strawberries. We need to go and pick our own!

I used some of the strawberries to make some muffins last weekend. Muffins are so fitting on the weekend. We have them in the morning, as snacks and they carry us into the week.  Monday mornings are much less rough when you have a muffin waiting for you to grab. This applies more to Mr. J than me but still. My mornings are better when Mr. J's mornings are better. 

These muffins were super good although messy with the crumb topping. Maybe if are less animal like and actually sit down while eating you won't have to deal with the scattered crumbs across the kitchen and living room floor.

What is your favorite summer time activity?

Strawberry Crumb Muffins

by Emily Morris

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: bake breakfast strawberry summer

6063892

Ingredients (16 muffins)

• For the Muffin;+
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups flour
• 1/2 cup milk
• 2 cups strawberries, chopped

For the Crumb Topping:

• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 1/3 cup white sugar
• 1 tsp cinnamon
• 1/2 cup flour

Instructions

Preheat your oven to 375 degrees.

In a small bowl combine all the ingredients for the crumb topping until mixed well, using a fork.

In a large bowl sift together the dry ingredients.

In a small bowl mix the wet ingredients and whisk until combined.

Slowly incorporate the wet ingredients to the dry ingredients until just combined. Be careful not to over mix.

Fold in the strawberries.

Pour the batter into muffin tins evenly. Sprinkle the crumb evenly over the tops of the muffin batter.

Bake for about 16 minutes, until an inserted toothpick comes out clean. Serve after slightly cooled.

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