Just when I thought strawberry season was over, I came across a small but mighty variety called tristars very late in the season. Because they were so small, I could only yield about 1 cup and the pieces were tiny. Muffins were the perfect solution! If you read this post-strawberry season, do not fret! Simply defrost and drain some frozen strawberries, and you should be all set. You can easily double the recipe for a full dozen if you have more berries on your hands.

Makes 6 to 7 standard sized muffins

Ingredients

Crumb Topping

• 1 tablespoon granulated sugar
• 1 tablespoon brown sugar
• 5 tablespoons all-purpose flour
• 2 tablespoons unsalted butter, melted

Muffin Batter

• 1 cup (130 grams) all-purpose flour
• 1 teaspoon baking powder
• Dash of salt
• 1 large egg (50 grams)
• 1/2 cup (100 grams) granulated sugar
• ½ cup (120 grams) sour cream
• ¼ cup (54 grams) neutral flavored oil
• ½ teaspoon lemon extract
• 1 teaspoon lemon zest
• 1 cup (125 grams) chopped strawberries

Instructions

Make the Crumb Topping:

1. In a small bowl, stir the sugar, brown sugar and flour to combine and then pour the butter over the top. Mix to combine and allow to sit for a few minutes while you make the batter.

Make the Muffins:

2. Preheat the oven to 375˚F and line a muffin tin with wrappers.

3. In a medium mixing bowl, whisk to combine the flour, baking powder and salt.

4. In a separate bowl, combine the sugar, sour cream, oil, extract and zest and then add to the flour mixture. Still until the mixture is almost combined and fold in the strawberries.

5. Evenly distribute the batter into the wrappers.

6. Take the crumb mixture and with your fingers, make coarse clumps to sprinkle over the tops of the muffins. Bake for about 20 minutes or until a toothpick inserted comes out clean. Remove to a rack to cool completely. Muffins can be stored, covered, at room temperature or in the refrigerator for up to 3 days.