Cook Time: 22 minutes
Total Time: 22 minutes
Yield: Makes About 1 Dozen Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 6 tablespoons butter, melted
- 2/3 cup half-and-half or light cream
- 1 1/2 cups fresh strawberries, cleaned, hulled, chopped
- 1/3 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, softened
- pinch salt
- 1/2 teaspoon ground cinnamon
In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.
In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half. Add to the dry ingredients along with the melted butter and stir just until combined. Fold in the strawberries. Fill muffin cups about 2/3 full.
Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly. Sprinkle the top of each muffin with a generous amount of crumb topping.
Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
Makes 12 to 14 strawberry muffins.
Tips for Great Muffins:
Preheat the oven and put the muffins in to bake as soon as you have the muffin cups filled.
Mix muffin batter just until ingredients are moistened.
Don't fill the muffin cups more than 3/4 full.
Use a toothpick to test muffins for doneness. The toothpick will come out clean when the muffins are done.
Fruity muffins might be more prone to sticking in places. Run a knife or small metal spatula around the sides of each muffin to loosen.
Cool muffins completely on a rack.
To reheat, wrap muffins in foil and put in a preheated 325° oven for about 10 minutes.
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