I found this recipe a few months ago and I finally got around to making it. I was unfamiliar with what a “buckle” exactly was and found out that it is a cake-like batter with fruit folded in and topped with a streusel or crisp-like topping.
Strawberries are in season! Head over to your local farmer’s market and pick some up. Here are mine, washed and chopped.
I wanted to add ground flaxseed to my muffins because it is a great way to add fiber and healthy omega-3s. As I grabbed my flax I noticed it had a baking tip. You can substitute it for an egg. Just mix 1 tablespoon of flax with 3 tablespoons of water and let it sit for a couple minutes. So that is what I did in this recipe.
The batter when all mixed together is very thick. Be sure to really fold in the strawberries well so they are even throughout the muffins. You could also add the batter to the muffin tin and add the chopped strawberries on the top. Then top the strawberries with the streusel topping.
Muffins before the topping…
Muffins after the topping…
Oh yeah! It is amazing how butter and sugar can make anything better.
Bake the muffins for 25-35 minutes or until the topping is golden brown.
The soft baked strawberries trying to bubble out of the crispy topping. I am the type of person who turns over my muffins and eats them from the bottom up, because the top is always the best part! I love when the top is crispy and crunchy and that is exactly how these are.
I am going to bring these to work tomorrow and see if my co-workers like them as much as I do.
Strawberry Buckle Muffins
Makes 12 regular muffins or 6 jumbo muffins
(Revised from Modern Comfort Food)
For the muffins:
- 1 1/3 cups whole wheat or unbleached flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/3 cup room temperature butter
- 1/2 cup sugar
- 1/2 cup + 1 tablespoon fat free Greek yogurt
- 1 teaspoon lemon zest
- 1 1/4 cups fresh strawberries, coarsely chopped
For the topping:
- 1/3 cup oatmeal or flour (I suggest using oatmeal)
- 1/4 cup sugar
- 3 tablespoon diced chilled butter
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray.
- Mix together flour, baking powder and salt in a medium sized bowl and set aside.
- Mix together the flaxseed and water and set aside.
- In a large mixing bowl, beat the butter until it is creamy. Gradually add the sugar and beat until blended well. Add in the flax/water mixture and beat until light and fluffy. Beat in the yogurt and lemon zest.
- Add the flour mixture and stir until the batter is just smooth, it will be a stiff batter. Fold in all of the chopped strawberries. Evenly divide the batter among the muffin cups.
- Combine all of the topping ingredients in the bowl of a food processor and pulse until the ingredients are a course crumble. Sprinkle the topping mixture evenly over the batter of each muffin.
- Bake for 25-35 minutes or until the topping is lightly browned. Cool on a baking rack until ready to serve.
If there are not any good looking strawberries, try blueberries, peaches, tart apples, raspberries or apricots.