Hello lovelies! As you may or may not be able to tell, we are kind of, sort of, probably definitely obsessed with fruit at the moment. All the fruit. If it grows in the summer, then we are all about it. We do not apologize. Fruit is delicious and pretty and so much fun to experiment with in the kitchen. Oh, and it is like healthy and stuff. Meh. As we have mentioned in the past, strawberries are our go to fruit in the summer. They are a crowd favorite and they blend perfectly into all kinds of desserts.
This week I, (Lauren), decided that I wanted to experiment with muffins. Lindsay and I are so consumed with cupcakes all the time (hence the blog name) that we often forget about precious little muffins. They are like the poor middle child of the dessert world, always left out and most likely to be accidentally misplaced and left behind in the grocery store during a family shopping trip. Muffins and cupcakes are so similar, yet so very different. Muffins are sneaky little things. Muffins and cupcakes are basically the same thing (minus the frosting, obvi.) However, for some reason unknown to me, if you call it a muffin it is okay to eat for breakfast. Call it a cupcake, and judgy eyes will watch you if you eat it before 10 am. Why? Who in this world made the executive decision that muffins were okay to eat for breakfast but not cupcakes? Why do they not teach these kinds of things in history class? Anyway, back to the task at hand. I wanted to make muffins, but I wanted to try something different then just plain old ordinary strawberry muffins. When we stumbled upon a recipe for strawberry coffee cake muffins I was sold. Yup. Sign me up. You’ve sucked me in.
They turned out sooooo good! This recipe is definitely a keeper. You get all the goodness of a strawberry muffin with the added glorious crumble of a coffee cake. It is the perfect combination that transforms a simple ol’ muffin into a delicious mound of heavenly goodness. I want to add this crumble onto everything I make for the rest of my life. That’s how good it is. Maybe I’m being a tad dramatic. Or maybe I am not being dramatic enough!
*Note: when you make the crumble, you may think, “hmmm, this is so much! I definitely don’t need all this! What a terrible waste!” You are wrong. (I was wrong) It does seem like a lot, but trust me, it is the perfect amount. When you are adding the crumble and you think you have added enough, perhaps more than enough, add more! Always add more! It is the best part, after all. I only used half the amount of the crumble that the recipe made, and when the muffins were done baking I wished I had used it all. Seriously. Use it all. You won’t be mad about it.
“Good grief, this muffin has way too much delicious crunchy streusel on the top!”- Said no one ever.
Recipe slightly adapted from Sugar & Soul