Crunchy-sweet cinnamon streusel tops these oversized strawberry muffins. Grab a cup of coffee and enjoy one warm out of the oven for the perfect early-morning summer breakfast - or freeze some for a great grab-and-go snack later on.
Yield: 12large muffins
For the streusel topping:
1/4cuppacked brown sugar
4tablespoonscold unsalted buttercut into 1/2-inch pieces
For the muffins:
½cupcanola or vegetable oil
2cupsfresh strawberrieshulled and diced (1/2-inch dice or so)
Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners.
Prepare the topping. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Using a pastry blender, a couple of butter knives, or your clean hands, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be the size of small peas).
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
Fold in the strawberries.
Divide the batter between the muffin cups. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.