I know I recently posted a strawberry muffin recipe, and it’s delicious; but these are a bit different and equally worthy. There is a “buckle” topping of crumbly brown sugar, oats and spices that adds sweetness and another layer of goodness. Another great recipe from the “Food Swings” cook book by Jessica (Mrs. Jerry) Seinfeld.
The muffins include both sour cream and butter, which makes a rich cake-like batter. It seemed like there was almost twice as much of the buckle topping as needed, but I went ahead and piled it all on. After the baking the muffins puffed up enough that it really was the right amount after all. I added more strawberries than the one cup called for, but not really necessary. One of these warm from the oven is quite a memorable treat!
For the Buckle topping:
1 cup all-purpose flour
1/3 cup rolled oats
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. kosher salt
6 Tbs. (3/4 stick) unsalted butter, melted
For the muffins:
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, beaten
1/2 cup sour cream
1 tsp. pure vanilla extract
1 cup sliced strawberries
Preheat the oven(with the rack in the middle) to 350 degrees. Spray a 12-cup muffin pan with cooking spray or line with paper liners.
For the buckle topping, in a medium bowl, whisk together the flour, oats, granulated sugar, brown sugar,cinnamon,nutmeg and salt. Add the butter and stir to combine into crumbs. Refrigerate while you make the muffins.
For the muffins, in a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Add the melted butter and give a quick stir. Then add the eggs, sour cream, and vanilla and stir until just incorporated. Fold in the strawberries.
Dividing evenly, spoon the batter into the muffin cups. Crumble the buckle topping evenly over the tops. Bake for 20 to 24 minutes,until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Place the pan on a wire cooling rack and let the muffins cool before turning them out. Makes 12 muffins.
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