Yields 14

 

Crumble topping:

1½ sticks (¾ cup) unsalted butter, softened

1½ cups all-purpose flour

¾ cup light brown sugar

¾ teaspoon cinnamon

¾ teaspoon sea salt

Confectioners’ sugar, to dust

Muffins:

2 cups diced strawberries

1 stick (½ cup) unsalted butter, softened

1 cup packed light brown sugar

½ teaspoon sea salt

2 eggs

½ cup Mehadrin sour cream

¼ cup whole milk

1 teaspoon vanilla extract

1¾ cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

1 (3.5-oz.) bar white chocolate, chopped

You will also need:

3×3-inch square muffin tins (such as Kraft, available at BakeDeco/Kerekes)

 

Preheat oven to 375°F. Grease muffin tins and set aside.

Dice strawberries and place in the freezer until ready to use.

Prepare the crumble topping: In a bowl, combine butter, flour, sugar, cinnamon, and salt until crumbs form. Refrigerate until ready to use.

Prepare the muffins: Beat together the butter, sugar, and salt until creamy. Add the eggs one at a time, beating until fully combined. Add the sour cream, milk, and vanilla extract, and mix to combine.

Add the flour, baking powder, baking soda, and cinnamon. Mix on medium speed until fully incorporated, about 2 minutes.

Add the strawberries and chocolate, stirring with a spatula to distribute evenly. Do not overmix.

Using a small cookie scoop, fill each muffin tin with 3 scoops of batter (about 6 tablespoons). Spread the batter evenly with the back of a spoon and top generously with the crumble topping.

Bake for 18–20 minutes, until golden and just set. Dust with confectioners’ sugar and serve.

 

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