Strawberry (and lemon) Buttermilk Muffins

There are a million buttermilk cake recipes out there that I wanted to make (Cinnamon, Lemon, Very Berry, Brown Sugar, etc.) but since it is late-spring I decided I must take advantage of the fresh berries available and strawberries are one of my favorites. The recipe I chose was strictly Strawberry Muffins but I decided that I wanted a little lemon in there, too.


I chopped up two cups of fresh berries then folded them into a flour, sugar, buttermilk, vanilla and egg mixture.

I filled the muffin cups half-way, put in a dollop of lemon curd then filled the cups to the top. For the crumble mixture I used Splenda brown sugar, cinnamon, flour and substituted the butter with more lemon curd. After sprinkling a bunch on each one, I baked them at 375 degrees for 20 minutes. These muffins baked up with HUGE tops (the best part).

So good! The berries were perfectly sweet in the mix and the lemon made for a perfect bit of tangy-ness.

• Adapted from www.bakespace.com
• Cooking Time: 20
• Servings: 12
• 2 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 3/4 cup buttermilk
• 2/3 cup canola oil
• 1 tsp vanilla extract
• 2 cups chopped strawberries
• Streusel Topping:
• 1/3 cup brown sugar (I used Splenda Brown Sugar)
  
• 1/4 cup all-purpose flour
• 1/2 tsp cinnamon
• 2 tblsp butter (I used lemon curd)
  

DIRECTIONS

Preheat oven to 375 degrees F.

Butter muffin tins (unless you're using non-stick).

Whisk together egg, buttermilk, oil and vanilla.

In another bowl, combine flour, sugar, baking powder, baking soda and salt.

Gently fold in berries.

Fold wet ingredients into dry.

Fill each cup to the top.

In a small bowl, combine all streusel ingredients.

Blend until mixture is crumbly.

Sprinkle over tops of muffins (don't be stingy!).

Bake about 20 minutes.

Posted by - colleen