Wednesday, August 21, 2013

Brilliant Brunch: Strawberry Crumble Muffins

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We have had an exciting week thus far in The Growing Foodie household!  As usual it includes both bad and good.  We're going to stick with the wonderful times right now.  John is off on the west coast, ostensibly working but in reality all I have heard so far is the great hotel that gives him free cookies and coffee and the cool restaurants he is trying.  “Working” my tuckus.  But I'm happy for him because he is genuinely excited and happy - how could you want someone you love to be any other way?

I'm working nonstop lately and there's so much going on at work right now that I feel happier and more fulfilled, myself, than I've been in a long time.  Oh yeah, I'm stressed out but I think that comes with the territory.  And the icing on the cake?  M&M are now engaged!!  My sister is very reserved with her emotions – she is completely unlike me in that I pretty much “hang out” everything going on in my life!  You all know that since you read it. 

She is much quieter about things and very serious.  We all know that’s not me.  Plus, with 5 years between us, it’s always been more work to find common ground.  But to hear your usually reserved little sister giggling like a school girl is of course, a highlight of your week, if not year.  I was touched that she called me to give me the good news.  My favorite sentence that she said, “we went down to the beach and there was a RAINBOW, but that wasn’t planned” giggle, giggle, giggle.  Haha, what rainbows are, right?  But when you see them, you have to make the most of it.  Sort of like when I take some time out of my busy day to make John muffins so when he gets home Thursday, he has a special treat waiting for him!

Strawberry Crumble Muffins (adapted from Two Bites)
Serves:  12 (12 muffins)

2 cups flour
2 teaspoons baking powder
1/2 cup butter3/4 cup sugar
2 eggs
3 teaspoons vanilla extract
1 cup milk
2 cups strawberries, roughly diced

Crumb Topping:
3/4 cup flour
1/3 cup butter
1/3 cup brown sugar 

Muffins:  Preheat the oven to 350 degrees.  Grease a 12-cup muffin tin and set aside.  In a large bowl, sift together flour and baking powder.  Set aside.

In a separate bowl, beat butter and sugar until light and fluffy (3 minutes).  Add eggs, one at a time, beating well after each addition.  Add vanilla extract and mix.  Add milk and dry ingredients and beat until just combined.  Then, fold in strawberries.  Pour the muffin mix evenly into the prepared tin, filling the cups about two-thirds full.

Crumb Topping:  In a food processor, pulse flour, butter, and brown sugar, until the butter is just small pebbles.  Using your hands, evenly top the muffins with crumb topping.  Bake for 18-22 minutes, until the tops are golden brown.  

Serve immediately or store in an airtight container for up to 5 days.  You can alternatively store some in the freezer but make sure they are well-wrapped.  They take about an hour to defrost on the counter and stay for a month.

Until the next time my oven is on...


  1. That's so cute! Giggling like a schoolgirl. That's love for you. Love is in the muffins too! So yummy - love the crumble topping!

  2. Congrats to your sister! Love strawberries in muffins.


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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