Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

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Credit: Levi Brown

Recipe Summary

total:
1 hr 15 mins
hands-on:
20 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the crumb topping: Combine the flour, brown sugar, cinnamon, butter, and salt in a small bowl. Chill until firm, at least 30 minutes.

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  • Roast the strawberries: Heat oven to 375° F. Toss the strawberries and granulated sugar on a rimmed baking sheet. Roast, tossing once, until very soft and broken down, 20 to 25 minutes. Let cool.

  • Make the muffins: Butter and flour a standard 12-cup muffin tin. Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, flaxseed meal, baking powder, cinnamon, salt, and baking soda in a large bowl. In a separate bowl, whisk together the milk, eggs, vanilla, and melted butter. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the roasted strawberries.

  • Divide the batter between the prepared muffin cups. Top with the chilled crumb topping.

  • Bake, rotating once, until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

374 calories; fat 17g; saturated fat 9g; cholesterol 74mg; sodium 359mg; protein 6g; carbohydrates 52g; sugars 27g; fiber 4g; iron 2mg; calcium 83mg.
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