Strawberry Crumb Cake Muffins

While Valentine’s Day isn’t nearly as much fun as it was back then (buying yourself a big bag of candy just isn’t the same…plus half the fun was reading all the valentines, and writing yourself a valentine for each piece of candy is just lame), I do love (pardon the pun) all things pink, red, and   valentine-esque.
So, I’ve always been a muffin top person. There’s something about the texture mixed with the muffin flavor that’s unbeatable.
Then, you add a crumb cake topping—my favorite part of coffee cake—and I’m pretty much a goner.

Ingredients

• Strawberry Muffins
• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 2 eggs
• 6 Tbsp sour cream
• 1 1/2 tsp vanilla extract
• 1 1/2 cups strawberries, chopped
• Crumb Cake Topping
• 6 Tbsp butter, melted
• 1/2 cup brown sugar
• 2/3 cup all purpose flour
• Vanilla Glaze
• 1/2 cup powdered sugar
• 1/4 tsp vanilla extract
• 1 Tbsp milk
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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.
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for full instruction please see : www.alattefood.com

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