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Strawberry Crunch Muffins

Yankee Plus Dec 2015


Strawberry Crunch Muffins
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For topping: Combine all of the topping ingredients in one bowl and mix well. Set aside.

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  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 egg, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup sliced strawberries
  • 1 teaspoon lemon zest


Preheat the oven to 350°F. Grease a standard 12-cup muffin pan or line with paper baking cups. Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl. In a separate bowl, mix the beaten egg, melted butter, vanilla, and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.



  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup oatmeal


Updated Monday, January 24th, 2011

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