Strawberry Muffins

I made these strawberry muffins during our ice days last week and they 

What You'll Need For the muffins

2 ½ cups all purpose flour
½ cup granulated sugar
¼ cup brown sugar
2 tsp baking powder¼ tsp baking soda
½ tsp salt
½ cup buttermilk
½ cup vegetable oil
2 eggs
6 tablespoons sour cream
1 ½ teaspoons vanilla extract
1 ½ cups strawberries, chopped

What You'll Need for the Crumb Cake Topping
6 Tbsp butter, melted
½ cup brown sugar
⅔ cup all purpose flour

What You'll Need for the Vanilla Glaze
1/2 cup powdered sugar
1/4 tsp vanilla extract
1 Tbsp milk

Instructions

1) Preheat oven to 400 degrees and line a muffin tin with liners.

2) In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.

3) Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined (it will be thick)

4) Add in sour cream and vanilla extract. Mix until just combined.

5) Add in strawberries, and mix.

6) Fill muffin cups about 2/3 of the way full with the strawberry muffin batter (batter will make about 18 muffins or so). Set aside.

7) In a separate bowl, mix flour and brown sugar together. Pour in melted butter and mix together until crumbs form.

8) Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.

9) Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean.

10) Mix powdered sugar, vanilla extract, and milk together. Drizzle the glaze over the muffins (it’s best to allow the muffins to cool about 5-10 minutes before adding the glaze).

Honestly, I forgot the glaze and we enjoyed them just fine! My entire family gobbled these up and I feel like you cold easily sub the strawberries for another berry or a mix of berries.  

Happy Wednesday and happy baking, friends!