Here’s a wonderful recipe for the kids to whip up for Mom this coming Mother’s Day.

I chose strawberries as they are in peak season right now, but you could replace them with blueberries, cherries, bananas and nuts or whatever you fancy.

Tip: Measure out, cover and set aside all of your ingredients in small bowls the night before (also known as “Mise en place”) which will make it a breeze to assemble and get into the oven the following morning. My little one feels very involved pouring the ingredients into the big bowls and Mommy has a lot less mess, since I’ve already done the prep work.


Strawberry Crumble Muffins

Makes 12 muffins



For the Crumble Topping:

3/4 cup flour

1 cup light brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

6 Tablespoons unsalted butter, melted

For the Muffins:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

6 Tablespoons unsalted butter, softened

1 cup sugar

1 large egg

1/2 cup milk

1 teaspoon vanilla extract

2 cups fresh strawberries, rinsed, dried and sliced



Preheat oven to 350 degrees and line a 12-cup muffin pan with liners.

To make crumble topping, mix flour, brown sugar, cinnamon and salt, then pour melted butter in and toss gently with a fork until a lumpy crumble forms.

To make the muffins, sift flour, baking powder, and salt together in a medium bowl and set aside.

In a mixer with a paddle attachment, or a handheld mixer, cream butter and sugar on medium speed until light and fluffy- about 3 minutes.

Mix in egg, followed by milk and vanilla extract and beat another 2 minutes. Batter will be lumpy.

Turn mixer to low speed and slowly add flour mixture and mix just until combined.

With spatula or spoon, gently fold in strawberry slices, just until they are incorporated evenly into the batter.

Spoon batter evenly into 12 muffin tins and top each one with a generous amount of crumble topping mix.

Bake muffins for 25- 30 minutes or until a toothpick comes out clean after poking the center of the muffin.

Let cool 10 minutes before serving.

Muffins are most delicious served that same day but can be stored for 2 days tightly wrapped, or up to 2 months in a freezer bag in the freezer.