Three Cheers for the Strawberry Crumble Muffin
I have nothing to share with you today about my measly daily life. Except that it rained. In Los Angeles. Which, for those of you who don’t live here, probably means nothing. To those of you who do, it means it took you 2.5 hours to go 3 miles on the 101.
These muffins… Oh my. I don’t know why I don’t make them all the time. They are that good. They are good enough to constantly have a place on my kitchen counter. They are good enough to eat for breakfast. Every day. They are good enough to also be eaten for a snack. And dessert.
Poor Strawberry Crumble Muffins. You have been neglected by me. Every time you’re made, I eat 2 or 3 of you straight from the oven like a madwoman. And you inevitably disappear by morning. And then you don’t reappear for months at a time.
But why? You are tart, sweet, and perfectly spiced. You have a chewy buttery crumble with crispy bits on the edges. You taste of butter and berries and are perfectly dense. You are understatedly sexy and humble. You are delicious. You are perfect.
So why aren’t you always around and ready for me to eat?
That will change now, dear Strawberry Crumble Muffins. I vow it. You are what muffin-dreams are made of.
Strawberry Crumble Muffins
FOR THE MUFFINS:
2 teaspoons vanilla
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1/4 packed brown sugar
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon cinnamon
- 1 cup strawberries, stemmed, hulled, and chopped into 1/4″ pieces
FOR THE CRUMBLE:
1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons butter, room temperature
1. Preheat the oven to 375 F. Grease a standard-sized muffin tin, or prepare with paper baking cups. Set aside.
2. Make the muffins: In a medium bowl, add vanilla, oil, milk, and egg, and beat until thoroughly mixed. In a separate bowl, mix salt, baking powder, sugars, flour, and cinnamon. Add strawberries to dry ingredients and toss lightly to coat. Add to the wet bowl and stir gently until combined.
3. Divide batter equally amongst 12 muffin cups. Bake for 10 minutes.
4. Meanwhile, prepare crumble: Mix flour, brown sugar, and cinnamon. Add butter and use your fingers to smoosh it into the dry ingredients, forming a soft, loose crumble. Mixture should look like clumpy wet sand.
5. Remove muffins from oven and top with the crumble, pressing down lightly to adhere. Return to oven and bake 10-15 minutes more, or until a toothpick inserted into the center of a muffin comes out clean. Cool 10 minutes in pan, then transfer to a wire rack to cool completely.