If you like to make homemade treats for kids at breakfast time, they will really like these easy to make Crumb Cake Strawberry Muffins. They’re filled with freshly chopped strawberries that go really well together with the buttery crumble topping and the sweetness of the drizzle.
Ingredients
Muffin
2½ cups all-purpose flour
½ cup granulated sugar
¼ cup brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
½ cup buttermilk
½ cup vegetable oil
2 eggs
6 Tbsp sour cream
1½ tsp vanilla extract
1½ cups strawberries, chopped
Crumb Cake Topping
6 Tbsp butter, melted
½ cup brown sugar
⅔ cup all-purpose flour
Vanilla Glaze
½ cup powdered sugar
¼ tsp vanilla extract
1 Tbsp milk
Instructions
Preheat oven to 400 degrees and line a muffin tin with liners.
In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined, it should be thick.
Add in sour cream and vanilla extract. Mix until just combined.
Add in strawberries, and mix.
Fill muffin cups about ⅔ of the way full with the muffin batter (batter will make about 18 muffins or so). Set aside.
In a separate bowl, mix flour and brown sugar together. Pour in melted butter and mix together until crumbs form.
Generously sprinkle crumbs into each muffin, pressing the crumbs down lightly into the batter.
Bake for 25 minutes, or until muffins are just golden brown and a toothpick comes out clean.
Mix powdered sugar, vanilla extract, and milk together. Drizzle the glaze over the muffins (it’s best to allow the muffins to cool about 5-10 minutes before adding the glaze).
Notes
It is very important not to mix the muffin batter on a high speed, as this may lead to the muffins not raising properly. If there are muffins left over (which I doubt very much), keep in an airtight container, For a bit of zing, change the vanilla essence and milk for freshly squeezed lemon juice.