Originally, this was going to be a recipe-post for strawberry muffins, but come on, how different can a recipe for muffins be from person to person? Muffins are a very basic formula. There are of course, ways to lighten muffins, make them healthier or sugar-free, but when it all comes down to it, there are only minor tweaks here and there with regard to type of liquid (buttermilk, milk, yogurt), fat (oil or melted butter), and fruit. Nonetheless, the recipe for these is after the jump.
Basic Strawberry Muffins with Crumb Topping
Preheat the oven to 375.
Stir together ¼ c. all-purpose flour, ¼ c. granulated sugar, and ¼ c. brown sugar. Cut in 4 T. cold butter until it looks like coarse crumbs. Set aside.
Stir together 1 c. all-purpose flour, 1 c. whole wheat flour, ½ c. granulated sugar, 1 T. baking powder, ½ tsp. baking soda, and a pinch of salt.
In a separate bowl, whisk together 2 large eggs, ¼ c. (½ stick) melted butter, 1 tsp. vanilla extract, and 1 c. buttermilk.
Pour the wet ingredients into the dry ingredients and mix gently only until combined. Fold in 1½ c. coarsely chopped fresh or frozen strawberries. (Nicole has a helpful post on how to keep berries from sinking).
Ladle/scoop/spoon batter into muffin tin, sprinkle with crumb topping, and bake 15-20 minutes.
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