Strawberry Streusel Muffins

It’s June, and we’re still deep into strawberries! This muffins are just as good made into a coffee cake.

INGREDIENTS
2⁄3 cup sugar
1⁄4 cup butter, softened
1 egg
2 1⁄3 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk – for dairy free buttermilk, add 1 tablespoon lemon juice to 1 cup of plant milk and set aside for 10 minutes to thicken
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 1⁄2 cups fresh strawberries, chopped into small pieces (frozen will also work)

FOR THE STREUSEL
1⁄4 cup brown sugar
2 tablespoons all purpose flour
2 tablespoons almond flour or almond meal
1⁄2 teaspoon cinnamon
2 tablespoons butter or dairy free butter, chilled

Preheat oven to 350F.

Make the streusel – In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly. Place in refrigerator or freezer.

In a medium bowl, combine flour, baking powder and salt. Set aside.

In a large mixing bowl, cream butter and sugar until fluffy. Add egg, mix well.

Add flour mixture and buttermilk. Beat just until blended.

Add extracts, then carefully fold in the strawberries..

Fill 12 paper-lined or well-sprayed muffin cups with batter.

Sprinkle streusel over muffins.

Bake for 25-30 minutes or until browned and a tester comes out clean.