Strawberry Crumb Muffins

So on a holiday, especially when it is winter and freezing cold, I am all the more tempted to have something indulgent and sweet in breakfast. And I generally go for making quick pancakes. But sometimes, when I don’t have much to do, I try to bake some tea loves or muffins to go along with my first cup of coffee in the morning. Today, on republic day, I got up pretty early and headed to gym, did a heavy workout. While I came back, I was craving for  something filling and sweet. So I fired up my oven and started whisking batter for these lovely spicy fruity strawberry crumb muffins. They aren’t that quick though. Involved a little time of cooking the fruit to almost like  a preserve consistency and then the required cooling off time. That reminded me of the vanilla strawberry jam, which I made last winters {although, I never posted the recipe up here}. The tart and sweet strawberry preserve sitting atop light airy spicy muffins with a sprinkle of just rightly baked buttery crumb. Oh my! what flavors. I got totally smitten and gobbled up two of them very quickly. These are super delicious. Next time I am going to bake these muffins, I’d be using whole wheat flour, just to try out a little more healthier version. Until then, enjoy these morning glories!

Strawberry Crumb Muffins

2016-01-26 06:52:43

Strawberry Crumb Muffins

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Ingredients

1. 300 gm strawberries, hulled, washed and chopped
2. 1 vanilla bean, split
3. 100 gm caster sugar
4. 1 tsp finely grated orange rind
5. 60 ml orange juice
6. 375 gm plain flour
7. 2 tsp baking powder
8. 1 tsp salt
9. 1 cup brown sugar
10. 1 tsp ground cinnamon
11. 1 tsp ground ginger
12. 1 tsp vanilla powder
13. 2 eggs, lightly beaten
14. 125 ml buttermilk
15. 125 ml olive oil

For crumb topping

1. 75 gm plain flour
2. 1/2 tsp baking powder
3. 2 tbsp demerara sugar
4. 40 gm butter, melted

Instructions

1. Preheat oven to 180 degree C. Place strawberries, vanilla bean, sugar, orange rind and juice in a medium saucepan. Bring to simmer and continue to cook, stirring for 10 minutes or until soft. Set aside to cool.
2. Meanwhile, make the crumb topping by mixing all the ingredients for crumb. Keep aside.
3. Place the sugar, flour, vanilla powder, cinnamon powder, ginger powder, baking powder, salt in a large bowl and mix well.
4. Add the egg, buttermilk, oil. Using a spatula, mix until just combined. Spoon into 12 x 1/2 cup capacity well greased muffin pan.
5. Top each muffin with cooked fruit, followed by crumb topping. Bake for 20 minutes or until cooked.
6. Set aside for 2 minutes in tin and then transfer to wire rack to let cool completely.

By Himanshu Taneja

Adapted from Donna Hay

Adapted from Donna Hay

The White Ramekins http://thewhiteramekins.com/