self-rising flour or all-purpose flour + 2 teaspoons baking powder
2 teaspoons baking powderomit if using self-rising flour
1/2 teaspoon salt
1/2 cup milk
1 1/2 cups chopped fresh strawberries
For crumble:
1/4 cup butter
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup granulated sugar
Instructions
Preheat oven to 350 degrees F. Line a standard size 12-cup muffin tin with paper liners. Spray lightly with nonstick cooking spray.
In a large mixing bowl with an electric mixer, cream butter and sugar until light and fluffy. Add egg and vanilla, beating until well blended.
In a separate bowl, combine flour, baking powder and salt. Alternate adding flour mixture and milk to butter mixture, mixing well after each addition.
Spoon 1 Tablespoon batter into each muffin liner. (It may not look like enough, but these really rise!) Top each muffin cup with chopped strawberries.
In a separate bowl, combine all ingredients for crumble topping. Mix with your hands until pea-sized clumps have formed. Sprinkle crumble over strawberries.
Bake muffins for 18-20 minutes, or until golden brown.