Strawberry Muffins with Pecan Crumble Topping

These were pretty tastey little muffins and it was a nice change to have fruit other than blueberries in a muffin.



Strawberry Muffins with Pecan Crumble Topping

2 3/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 cup butter, melted
1/3 cup light brown sugar
2 large eggs
1/4 cup evaporated milk
1/2 cup whole milk or 2% milk
1 tsp lemon juice or zest of 1 lemon
1 cup fresh strawberries, cut into small pieces (about the size of a small blueberry)

Pecan crumble
1/4 cup pecans, chopped and heaping
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoons cinnamon
1/2 teaspoon grated lemon peal (optional)
1 tablespoon melted butter

Mix all ingredients until well combined.

Preheat oven to 350 degrees. Line a 12- cup muffin tin with muffin papers (or butter and flour the cups, or spray with nonstick cooking spray.)
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, cinnamon and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth – no lumps. Whisk in the evaporated milk, lemon juice and milk until combined.
3. Add the fresh fruit and gently toss with you fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Sprinkle pecan crumble evenly among muffin tops and gently press. Bake for 20 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.

I adapted this recipe from http://www.stephanieskitchen.com/