Ingredients
The following ingredients have 18 Servings
- 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
- 6 Tbsp butter, melted
- 1/2 cup brown sugar
- 2/3 cup all purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 Tbsp milk
Instruction
- Preheat oven to 400 degrees and line a muffin tin with liners.
- In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
- 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).
- Add in sour cream and vanilla extract. Mix until just combined.
- Add in strawberries, and mix.
- 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.
- In a separate bowl, mix flour and brown sugar together. Pour in melted butter and mix together until crumbs form.
- Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.
- Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean.
- Mix powdered sugar, vanilla extract, and milk together. Drizzle the glaze over the muffins (it’s best to allow the muffins to cool about 5-10 minutes before adding the glaze).
- Enjoy!
