Name: Strawberry Muffins with Oatmeal Crumb Topping
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1/3 cup vegetable oil; 1 egg; 1/3 cup milk; 1 1/4 cup strawberries (, chopped); 1/4 teaspoon cinnamon; 1/4 cup sugar; 1/2 cup oatmeal; 2 tablespoons butter (, cut into bits); 1 teaspoons ground cinnamon

Ingredients

Scale

1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 1/4 cup strawberries (, chopped)
1/4 teaspoon cinnamon
1/4 cup sugar
1/2 cup oatmeal
2 tablespoons butter (, cut into bits)
1 teaspoons ground cinnamon

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Instructions

Preheat oven to 400 degrees
Line muffin tins with baking cups or grease tins with cooking spray.
In a large bowl mix together 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Add oil, egg, milk and stir until there are no lumps. Fold in strawberries. Set aside.
In a separate bowl mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice a crumbly. Is crumbly even a word? Hmm.
If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.
Bake the best strawberry muffins on the freakin’ planet for 20 minutes until they are lightly browned.
Cool slightly and serve warm.

Notes

These recipe makes approx. 12 muffins and these freeze exceptionally well!