I loooove this recipe! Though, I have to admit, I've made it twice now and am still baffled on how to make the crumble on top to, well...crumble! The flavors are great, but the topping is rather annoying; still, I'm not yet ready to admit defeat. Here is how it turned out today (because when I made it the first time they didn't last long enough for me to take a pic!).
No, they weren't undercooked - the gooey topping is just the melted brown sugar, rather than in crumb form.
Conversely, here is the recipe, complete with pictures from the original cook's own kitchen:
Strawberry Coffee Cake Muffins.
As you can see, the ingredients aren't that numerous, it's not a time-consuming process, the directions are super easy. Berries of all kinds are on sale at
Fresh Thyme. If you've never had the benefit of going to that store (and there's one in your area) then I highly recommend it! Thanks to my husband's penchant for buying things we like in mass when they're on sale, I ended up with two packages of strawberries and not enough days/mouths to eat them all at our leisure. So this particular recipe was one of those I thought I'd make to use them up in a hurry - and it is definitely a keeper. Make these super yummy muffins for breakfast, brunch, tea-time, or whenever. You could probably put a dollap of whipped cream on top and call it dessert, since they taste like mini strawberry shortcakes!
Note: I did cut down on the amount of sugar used (the second time), just because I wasn't keen on using up all the sugar in one recipe, especially with it sweetened in the batter
and topping. The first time through, I had put a lot of topping on each muffin, in trying to use it all up. This time around, I used less in the batter
and topping. It worked well.
