http://breadbaking.about.com/od/quickbreads/r/sourcreammuff.htm
Note: I added 1/2 cup sugar instead of 1 cup. It came out with just a tiny hint of sweetness, just the way I like it.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 6 tablespoons butter, melted
- 2/3 cup half-and-half or light cream
- 1 1/2 cups fresh strawberries, cleaned, hulled, chopped
- Topping:
- 1/3 cup all-purpose flour
- 3 tablespoons packed brown sugar
- 3 tablespoons butter, softened
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 1. Spray muffin pan with baking spray or nonstick cooking spray. Heat the oven to 375°.
- 2. In a mixing bowl, combine the flour, 1 cup granulated sugar, baking powder, and salt; blend well.3. In a small bowl, whisk together the vanilla, eggs, and cream or half-and-half. Add to the dry ingredients along with the melted butter and stir just until combined. Fold in the strawberries. Fill muffin cups about 2/3 full.4. Combine the topping ingredients, using a fork, pastry blender, or fingers, working until the mixture is crumbly. Sprinkle the top of each muffin with a generous amount of crumb topping.5. Bake the muffins for about 20 to 25 minutes, until set and a toothpick inserted in the center of a muffin comes out clean.
It came out awesome! Pillowy soft, smooth, moist, great on its own or even better with butter and your favorite jam.
