Levi Brown
Hands-On Time
20 Mins
Total Time
1 Hour 15 Mins
Yield
Makes 12

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

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Ratings & Reviews

/5
Reviews
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