Strawberry Oat Muffins

Ingredients

1½ cup all purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
6 tablespoons Cabot Unsalted Butter, melted
1 teaspoon of vanilla bean paste or vanilla extract
¾ cup milk
¾ tablespoon lemon juice or apple cider vinegar
2 eggs
1½ cup strawberries (fresh or frozen), roughly chopped

Oat streusel topping:
⅓ cup rolled oats
⅓ cup almond flour
1 tablespoon avocado oil (or any neutral flavored oil)
1 tablespoon honey

Directions

Prep: 20 mins | Cook: 35 mins | Total: 55 mins

PREHEAT the oven to 350°F. Line a muffin pan with 8 regular muffin liners.

COMBINE all the oat streusel topping ingredients in a small bowl. Mix well and set aside.

COMBINE the milk and lemon juice in a measuring jar and let it sit for about 5 mins. This creates the buttermilk.

COMBINE the flour, baking powder, baking soda and salt in a mixing bowl.

WHISK the eggs and sugar in a separate bowl until well combined. Add the buttermilk from step 2, melted butter and vanilla bean paste (or vanilla extract) and mix well.

FOLD the flour mixture into the egg-milk mixture gradually until combined. Gently fold in the strawberries.

FILL each baking cup with the batter until it’s completely filled. Sprinkle the oat streusel on top of each muffin batter.

BAKE for about 30 – 35 minutes or until a toothpick comes out clean when inserted to the center of the muffin. Remove from the oven and let them cool in the tin for about 10 minutes before removing.

SERVE warm and enjoy it with a cup of coffee or tea.

Recipe courtesy of Cabot Creamery Co-operative