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Dairy
Easy
1 Hour
Diets 
Yields 14
1 and 1/2 sticks (3/4 cup) unsalted butter, softened
1 and 1/2 cups all purpose flour, such as Glicks
3/4 cup light brown sugar
3/4 teaspoon cinnamon
3/4 teaspoon sea salt
Gefen Confectioners’ Sugar, to dust
2 cups diced strawberries
1 stick (1/2 cup) unsalted butter, softened
1 cup packed light brown sugar
1/2 teaspoon sea salt
2 eggs
1/2 cup sour cream
1/4 cup whole milk
1 teaspoon Gefen Vanilla Extract
1 and 3/4 cups all purpose flour, such as Glicks
1 and 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 (3.5-ounce) bar Geneve White Chocolate, chopped
3-inch square muffin tins (such as Kraft)
Preheat oven to 375 degrees Fahrenheit. Grease muffin tins, if needed, and set aside.
Dice strawberries and place in the freezer until ready to use.
In a bowl, combine butter, flour, sugar, cinnamon, and salt until crumbs form. Refrigerate until ready to use.
Beat together the butter, sugar, and salt until creamy. Add the eggs one at a time, beating until fully combined. Add the sour cream, milk, and vanilla extract, and mix to combine.
Add the flour, baking powder, baking soda, and cinnamon. Mix on medium speed until fully incorporated, about two minutes.
Add the strawberries and chocolate, stirring with a spatula to distribute evenly. Do not overmix.
Using a small cookie scoop, fill each muffin tin with three scoops of batter (about six tablespoons). Spread the batter evenly with the back of a spoon and top generously with the crumble topping.
Bake for 18 to 20 minutes, until golden and just set. Dust with confectioners’ sugar and serve.
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Is there a way to make this non-dairy?
You can use margarine, non-dairy milk, non-dairy sour cream, and parve white chocolate. Won’t be the same taste as dairy though!
tysm! maybe i will try it!