PREP TIME: 15 minutes
COOK TIME: 28 minutes
SERVES: 6 muffins
Ingredients:
1. For the Muffins:
- 6 tablespoons unsalted butter
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup plus 2 tablespoons whole or 2% milk
- 1/4 cup Oregon Growers Strawberry Jam
2. For the Topping:
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 2 tablespoons oats
- 2 tablespoons unsalted butter, melted
- Oregon Growers Strawberry Jam
Preparation:
- Preheat the oven to 375 degrees. Line 6 jumbo muffin tins with paper liners.
- In a saucepan, melt the butter on medium heat. Continue heating the butter until the color darkens, about five minutes, stirring continuously. Let cool.
- In a large mixing bowl, combine the flour, sugars, baking powder, baking soda, and salt. Beat in the eggs. Mix in the milk, browned butter, and strawberry jam.
- In a small bowl, combine the flour, sugar, oats, and melted butter for the topping. Use a fork to mix until crumbly.
- Divide the batter amongst the prepared muffin tin wells, filling each about halfway full. Top each with a small spoonful of strawberry jam and use the end of a spoon to gently swirl. Sprinkle the crumble topping over the muffin batter.
- Bake the muffins for 28 to 30 minutes until the centers are set and the edges are golden.
