I recently got some strawberries in my CSA, and because I favor raspberries more for eating, I decided to use them for baking, and more specifically, for a batch of muffins to accompany a visit to a friend’s cottage. I used a variation of my recipe for Partridgeberry Crumble Muffins for these, and they ended up very tasty, with a lovely crunchy topping. Next time I might also mix in a little rhubarb too.
- 2 1/4 cups all purpose flour
- 1 1/4 cups white sugar
- 1/2 tsp salt
- 1/2 tsp mace
- 1 tbsp baking powder
- 1/2 cup softened coconut oil (or substitute any vegetable oil)
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1 1/2 cups hulled, chopped strawberries.
Preheat oven to 375 degrees. Prepare a muffin pan by greasing, or as I did, using parchment muffin liners.
Combine dry ingredients. In a separate bowl, whisk together oil, eggs, vanilla and milk. Mix in dry ingredients, then stir in strawberries. Spoon batter into liners (I fill them level as I like large muffins)
Make crumb topping by combining:
- 1/4 cup all purpose flour
- 6 tbsp white sugar
- 3 tbsp butter, cubed
Stir together flour and sugar, and using a pastry blender, cut in butter until crumbs form. Sprinkle over top of filled muffin cups.
Place pan in oven and bake for 30-35 minutes, or until a tester comes out clean. Baking time will depend on how large you make the muffins. Making larger muffins, I got 10 from the recipe, and baked them for around 33 minutes.