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Strawberry Muffins w/Pecan Crumble Topping
Strawberry Muffins with Pecan Crumble Topping
(Adapted from the Sweet Melissa Baking Book)
2 3/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
1/3 cup light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature
1/2 cup whole milk, at room temperature ( I used 2% milk)
Zest of 1 lemon
1 cup fresh fruit, cut into 1/4-1/2 inch pieces (suggested: strawberries)
1 T. sugar for sprinkling (suggested: pecan crumble--See recipe below)
Pecan crumble
1/4 cup pecans, chopped
1/4 cup brown sugar
2 T. flour
1/2 teaspoons cinnamon
1/2 teaspoon grated lemon peel
1 T. melted butter
Mix all ingredients until well combined.
Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin papers (or butter and flour the cups, or spray with Pam spray.)
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth and no lumps. Whisk in the heavy cream and milk until combined.
3. Add the zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the fresh fruit and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Sprinkle pecan crumble (if using) evenly among muffin tops and gently press. Bake for 30-35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Remove to a wire rack and sprinkle with sugar (if not using pecan crumble.) Let cool to warm.
Muffins can be tightly wrapped in plastic wrap and kept at room temperature for 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.
(Adapted from the Sweet Melissa Baking Book)
2 3/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
1/3 cup light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature
1/2 cup whole milk, at room temperature ( I used 2% milk)
Zest of 1 lemon
1 cup fresh fruit, cut into 1/4-1/2 inch pieces (suggested: strawberries)
1 T. sugar for sprinkling (suggested: pecan crumble--See recipe below)
Pecan crumble
1/4 cup pecans, chopped
1/4 cup brown sugar
2 T. flour
1/2 teaspoons cinnamon
1/2 teaspoon grated lemon peel
1 T. melted butter
Mix all ingredients until well combined.
Preheat oven to 350 degrees. Line a 12-cup muffin tin with muffin papers (or butter and flour the cups, or spray with Pam spray.)
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth and no lumps. Whisk in the heavy cream and milk until combined.
3. Add the zest to the flour mixture and with your hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the fresh fruit and gently toss with your fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Sprinkle pecan crumble (if using) evenly among muffin tops and gently press. Bake for 30-35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Remove to a wire rack and sprinkle with sugar (if not using pecan crumble.) Let cool to warm.
Muffins can be tightly wrapped in plastic wrap and kept at room temperature for 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.
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