Strawberry Crumb Muffins

Adapted from Janae Monir
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While we were flush with strawberries after two weekends of picking, I also happened across a rather delicious looking recipe for Blueberry Crumb Cake.  Being the baker that I am, I decided it would be the perfect starting point for a second strawberry muffin recipe (I also have this one).  This is the first recipe I’ve used off of Janae’s site but I’ve been enjoying her photos and writing for a while, so it was about time I tried one.  I swapped around some spices, traded some wheat for white flour, and, of course, used delicious Bartlett strawberries.  Definitely a keeper.

(As an aside, I just realized that when the blog change over happened, all my old recipe posts lost their photos!  I’ll be working on this, but it might not get corrected overnight, so I hope you can bear with me…and trust that everything looks as delicious as I say it is.)

Ingredients

For the streusel:

• 2 tablespoons granulated sugar
• 2 tablespoons brown sugar, lightly packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 cup all-purpose flour
• 1/4 cup wheat flour
• 1/4 cup oats
• 2 tablespoons chopped almonds
• 3 tablespoons butter, melted

For the cake:

• 5 tablespoons butter, at room temperature
• ½ cup granulated sugar
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon grated lemon zest
• 2/3 cup sour cream
• 1/2 cup wheat flour flour
• 3/4 cup AP flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 cups fresh strawberries, washed and sliced

Directions

Spoon the batter into the muffin tin (it will be thick).  Sprinkle the streusel topping evenly over the batter and lightly press with the bottom of a clean spoon.  Bake for 15-20 minutes, until a cake tester comes out clean.