To say this week is crazy is the understatement of the CENTURY. And I’m not exaggerating (OK maybe I am a little, but stick with me for the sake of story here).
First, our car broke down thanks to a mouse caught in the alternator belt. I’ll spare details. Then, a giant tree in our neighbor’s yard fell down and destroyed our shared power line, leaving us without power for the morning of the hottest day of the year so far in Minnesota. THEN — surprise! — we decided to sell our house this week! We are building a new house just a stone’s throw away, but in the days since we’ve put the house on the market, all of the above things happened amidst a flurry of house showings. It’s all very exciting and stressful and grown-up all the same time, and it also makes me want to drink coffee and wine all at the same time.
But since that’s probably not a good idea, I’m going to eat my feelings with these Strawberry Crumble Muffins instead. Join me?
These muffins are the epitome of summer. Grab-and-go sized, full of fresh strawberries and topped with a buttery crumble, they’re bound to become part of your breakfast or snack routine. For us, they’ve been a source of comfort and a sense of home in the days when we can’t be at home because strangers are there deciding if they want to buy said home (hi, strangers! please buy our home!).
They remind me of things both experienced and imagined — early mornings at the cabin, picking fresh berries off the vine, soaking up the sun at the beach. They are the perfect fit for potlucks, picnics and just-because parties. They may be little, but they make up for their size with what they offer in flavor. And the flavor is boldly, quintessentially, summer.
So while the stresses of life continue to come at us, rain or shine, warm or cold, at home or on the go, we can always find a delicious respite in sweet, buttery strawberry crumble muffins. (And also in wine. And coffee. But I digress.)
If you need me, I’ll be safely hiding under a rock, muffin in hand, until it’s safe to come out.
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 1½ cups chopped fresh strawberries
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup cold unsalted butter, cut into cubes
- Heat oven to 350 degrees F. Line 16 standard-size muffin cups with paper baking liners.
- In bowl of stand mixer with paddle attachment or in large bowl using electric hand mixer, beat butter and sugar 1 minute until smooth and light and fluffy. Add egg and vanilla; beat until just combined.
- In separate medium bowl, whisk flour, baking powder and salt to combine. Alternately add flour mixture and milk, beginning and ending with flour mixture, stirring after each addition until just combined.
- Divide batter evenly among muffins cups, about 1 to 2 tablespoons per cup (it won't seem like enough, but it is!). Top evenly with chopped strawberries.
- To make topping, in small bowl, stir flour and sugars to combine. Use pastry blender or fingers to cut butter into mixture until mixture resembles coarse meal. Sprinkle evenly in muffin cups.
- Bake muffins 18 to 20 minutes until golden.