Strawberry Crumb Muffins

    We kicked off our very first day of summer with a trip to Center Grove Orchard to pick strawberries! We've never gone strawberry picking before and Sammy couldn't pick them fast enough. It went a little something like this: "one for Sammy's bucket, one for Sammy's tummy." 

We came home filthy, sticky, and hot. It was exactly how the start of summer should be! 

    Our house has a surplus of strawberries at the moment, so I decided to try making some strawberry crumb muffins to use some of them up. The strawberries become extra gooey when baked, and as you eat one it's almost as if you were eating a muffin slathered in strawberry jam. You don't necessarily taste the lemon extract; instead it adds a brightness to the muffins. The crumb topping makes it extra delicious and gives the muffins some texture. My family loved these muffins!

Strawberry Crumb Muffins

Preparation Time: 20 minutes    Servings: 14-16 muffins

Muffin Ingredients: 

1 stick of unsalted butter, softened

3/4 cup white sugar

2 eggs

1 tsp vanilla extract

1/2 tsp lemon extract

2 tsp baking powder

1/2 tsp salt

2 cups flour

1/2 cup milk (I used skim)

1/8 cup sour cream

1 1/2 cups chopped strawberries 

Crumb Topping Ingredients: 

6 tablespoons of melted butter

1/3 cup brown sugar

1/3 cup white sugar

1/2 tsp cinnamon 

3/4 cup flour

1/2 cups old fashioned oats

Directions: 

1. Preheat your oven to 350 degrees, and place muffin tin liners in your muffin pan. 
2. In the bowl of a stand mixer fitted with a paddle attachment, cream your butter and sugar until fluffy.
3. Beat in eggs, one at a time. Then mix in the vanilla and lemon extracts. 
4. Add in baking powder, salt, and 1 cup of flour. Mix until just combined. 
5. Add in milk and mix until just combined. 
6. Then add your final cup of flour and mix until just combined. 
7. Add in the sour cream and mix together by hand. Then mix in chopped strawberries by hand. 
8. In a separate bowl, make your crumb topping by combining all ingredients together.
9. Fill muffin tin liners until just over 1/2 way full. Then sprinkle some crumb topping over the top. 
10. Bake muffins until they're golden brown around the edges and a toothpick inserted in the middle comes out clean. 
11. Yum. :)