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 butter
3/4 cup sugar
3 teaspoons vanilla extract
1 cup milk
2 cups strawberries, roughly diced
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...