Strawberry Ginger Crumb Muffins
A lovely muffins, made from summer sweet fresh strawberries, and topped with a gingery crumb topping.
Ingredients
- For the Crumb Topping:
- 6 tablespoons 56 grams whole wheat pastry flour
- 4 teaspoons 20 grams granulated sugar
- 4 teaspoons 20 grams brown sugar, light or dark is fine
- 1/4 teaspoon 1 grams sea salt
- ¼ teaspoon ground ginger
- 3 tablespoons 42 grams butter, melted
- For the muffin batter:
- 3/4 cups 112 grams whole wheat pastry flour
- 3 tablespoons 37 grams granulated natural cane sugar
- 1/4 teapsoon 1 grams sea salt
- 1 ½ teaspoons 8 grams baking powder
- 1 large egg
- 2 tablespoons 28 grams butter, melted
- 1/4 teaspoon almond extract
- Scant 1/2 cup 118 ml well-shaken buttermilk
- 6 fresh strawberries chopped
Instructions
- Preheat your oven to 400F (200C). Line a 6-cup muffin tin with paper liners.
- To make the crumb topping: add the flour, sugars, salt, and cinnamon to a deep bowl; whisk to combine. Using a fork, stir in the melted butter, making sure there are no dry bits of flour; set aside.
- To make the muffin batter: add the flour, sugar, salt, and baking powder to a clean deep bowl. In a small bowl or large measuring cup, combine the buttermilk, egg, and melted butter. Beat with a fork.
- Pour the buttermilk mixture over the flour mixture. Stir with a fork until just combined. Using a rubber spatula, fold in the berries.
- Evenly spoon into the prepared muffin tin. Tap the pan lightly on the counter so the batter settles into the cups. Evenly sprinkle the crumb topping onto the muffins, pressing it in gently so it sticks.
- Bake until a deep golden brown, 25 to 30 minutes. Remove from the oven. Set the tray on a wire rack, and allow muffins to cool at least 10 minutes before serving.