Ok, ok, so these are technically muffins. Didn’t someone once say that muffins are just ugly cupcakes? Once again, I will say that if you bake it in a muffin tin using a cupcake wrapper, then it can be a cupcake. Whatever you want to call these treats from The Joy of Caking, they are yummy!
Glazed Strawberry Crumb Muffins
1/4 c. vegetable oil
1/4 c. butter, melted
1 c. sour milk
1/2 c. granulated sugar
2 eggs, room temperature
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. vanilla extract
Pinch of cinnamon
Dash of nutmeg
2 c. all-purpose flour
1 cup chopped strawberries
Crumb Topping
2 tbsp. butter, softened
1/4 c. brown sugar
3/4 c. quick cook oatmeal
Using a fork, mix all ingredients together in a small bowl; set aside.
Glaze Topping
1/2 c. confectioners sugar
One to two drops of milk
Mix until sugar is dissolved; set aside.
Directions
Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.
In a large bowl, add oil, butter, sugar, and eggs; mix thoroughly by hand. Add salt, baking powder, baking soda, vanilla, cinnamon, and nutmeg; stir until completely blended. Add sour milk and flour by alternating; mix until all ingredients are combined. Fold in berries.
Fill muffin cups about 3/4 full. Bake for 13-15 minutes until golden brown, or toothpick comes out clean when inserted into the center. Leave oven on, and immediately sprinkle crumb topping over muffin tops. Return to oven for 2 minutes.
Remove coated muffins from oven and cool completely. Once cool, drizzle glaze topping over crumb topping.
