Strawberry Crumble Muffins

Chana Esty Schlesinger Chana Esty Schlesinger
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Yields 14

1h 14
Easy Vegetarian Pescatarian Dairy

Contains: Dairy, Gluten, Wheat, Egg

Directions

Prepare the Crumble Topping

  1. Preheat oven to 375 degrees Fahrenheit. Grease muffin tins, if needed, and set aside.

  2. Dice strawberries and place in the freezer until ready to use.

  3. In a bowl, combine butter, flour, sugar, cinnamon, and salt until crumbs form. Refrigerate until ready to use.

Prepare the Muffins

  1. 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.

  2. Add the flour, baking powder, baking soda, and cinnamon. Mix on medium speed until fully incorporated, about two minutes.

  3. Add the strawberries and chocolate, stirring with a spatula to distribute evenly. Do not overmix.

  4. 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.

  5. Bake for 18 to 20 minutes, until golden and just set. Dust with confectioners’ sugar and serve.

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1 Comment

Adina Michaels •

Is there a way to make this non-dairy?

Raquel Malul Kosher.com Team •
Reply to Adina Michaels

You can use margarine, non-dairy milk, non-dairy sour cream, and parve white chocolate. Won't be the same taste as dairy though!

Adina Michaels •
Reply to Raquel Malul

tysm! maybe i will try it!