Native strawberries and our baking mix make these Strawberry-Crumb Muffins delicious and easy to make!
STRAWBERRY-CRUMB MUFFINS
Yield: 12 muffins
Ingredients:
1 package Carolyn’s Farm Kitchen Blueberry Muffin Mix
2 large eggs
½ c. (1 stick) melted butter, or vegetable oil
½ c. milk
1/8 tsp. strawberry extract (optional)
2 c. hulled, and chopped fresh strawberries (one heaping quart)
Crumb:
½ c. flour
¼ c. granulated sugar
¼ c. lightly packed light brown sugar
1 Tbl. cinnamon
4 Tbl. (1/2 stick) butter, melted
Preheat the oven to 350 and grease and line a 12-cup muffin tin with muffin liners.
-Wash and chop the strawberries and set them aside.
-Combine all the crumb ingredients in a medium bowl, add the melted butter and stir everything until well blended. Set mixture aside.
-Assemble the baking mix according to package instructions, adding the strawberry extract in with the wet ingredients and omitting folding any fruit into the batter. Use a scoop or spoon to portion the batter evenly into 12 muffins and top each muffin with chopped strawberries to generously cover the batter (about 2 Tbl. chopped berries per muffin). Place pan on a baking sheet and bake for 15 minutes.
-After 15 minutes, gently pull the rack out and top each muffin with the crumb mixture to cover completely. Place back in the oven and continue baking for 12-15 minutes or until the bottom portion of muffin is just baked through. Note: this can be deceiving when testing because the top half which has the berries is ‘wet’. Pull as soon as the bottom batter is just baked through.
Recipe Tips: This method also works great with chopped fresh peaches, or any fresh fruit that is very wet and throws off a lot of moisture during baking. If the chopped fruit produces a lot of juice (especially in season), strain this off before adding to the muffins. The juice can be saved to swirl into yogurt, add to seltzer, or whatever!
