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
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 5 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 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
Make the Crumb Topping:
- 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:
- Preheat the oven to 375˚F and line a muffin tin with wrappers.
- In a medium mixing bowl, whisk to combine the flour, baking powder and salt.
- 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.
- Evenly distribute the batter into the wrappers.
- 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.