I’ll just get right to the point: Strawberry Buckle Muffins from Jessica Seinfeld’s Food Swings are absolutely delicious. D-E-L-I-C-I-O-U-S. I love them. I love that they are perfect for the ‘right now’ since strawberries are still in season, but seeing that fall is on the horizon I am getting those urges to bake (at least the kids are going back to school, so it feels like summer is coming to an end). I love the crumb “buckle” topping. And I love the little pops of reddish-pink in the little puffy cream tops of sweet cakes. (Isn’t that what muffins really are? Cakes? It is no wonder that I can’t lose a pound… but on the upside- I am eating muffins.)

Since the beginning of my blog I have tried to share my favorite recipes (family’s and found). Because I have a conflict within myself about copyrights… (I go back and forth. I mean, I bought the book so the recipe is rightfully mine to use… And as long as I give full credit -which I always do, even when inspired by a recipe that I have changed… blah, blah, blah.) I still assume that ‘legally’ I cannot publish the recipe even though I don’t get paid for my blog, yet 😉 So in this case, I have modified the recipe and method slightly. And if I do say so myself, it might even be better.

(Also, in other slightly related news, because I haven’t mentioned it before- I strongly endorse Jessica Seinfeld’s cookbook, Food Swings which came out last year. It’s a balance of healthy and indulgent, hence the subtitle Virtue & Vice. It’s up to date and relevant for the current trends including gluten free recipes, and power foods, etc., while maintaining the everyday approach to simply prepared meals for busy people. #winner).

Inspired by Strawberry Buckle Muffins from Food Swings:

For the Buckle Topping

3/4 cup Flour

1/3 cup Rolled Oats

1/4 cup Sugar

1/4 cup Brown Sugar

1/2 tsp Cinnamon

1/4 tsp grated Nutmeg

1/8 tsp Salt

6 Tbsp (3/4 stick) Butter, diced small and chilled

For the Muffins

1¼ cups Flour

3/4 cup Sugar

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 cup (1 Stick) butter, melted

2 Eggs, beaten

1/2 cup Sour Cream

1 tsp Vanilla

1 cup Sliced Strawberries

 

Preheat the oven to 350º. Spray a muffin tin with cooking spray or line with papers.

For the buckle toppling, whisk together the flour, oats, sugars, cinnamon, nutmeg, and salt. With a pastry cutter (or 2 butter knives), blend half of the butter into the flour mixture. Set aside.

For the muffins, whisk the flour, sugar, baking soda and salt in a large bowl. Add the melted butter and stir. Add the eggs, sour cream and vanilla. Stir until combined. Gently fold in the strawberries.

(Such a pretty batter, isn’t it?)

Divide the batter evenly among the muffin tin cups (I like to use an ice cream scoop). Spoon the buckle topping over the batter. Place the remaining diced bits of butter evenly throughout the muffins. (It’s going to taste so good.)

Bake for 20-24 minutes, until a toothpick inserted in the middle comes out clean. Let muffins cool on a rack (if you can wait) before serving.