Just when I start to think I’m getting this mom thing down, like I’m not completely failing, or I’m proud of the patience I’ve had with the boys, we have a day like yesterday.
Fail. fail. fail. It was a doozy.
Thank goodness today is a new day.
And for muffins. These muffins saved me when I about lost my mind and needed a bite (or two or ten) of comfort food. Yes, my name is Kristy and I’m a stress eater. And sometimes when my children have melt-downs over silly things all day long, sometimes for the whole world to see, I get a little stressed out. Just a little.
These muffins though, they helped.
Tart strawberries in a light and fluffy muffin loaded with poppy seeds, a hint of almond, and topped with a buttery, sugar-crumb topping. Mmm, they’re pretty perfect. Each bite took me to a happier, more relaxed place.
Happy Mother’s Day weekend! Being a mom is a tough job. I’m thankful for new days, for a chance to be better at this whole mom thing every day.
- 1 1/2 cups flour
- 3/4 cups sugar
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oil
- 1/3 cup milk
- 1/3 cup sour cream
- 1 tsp almond extract
- 1 egg
- 1 cup diced strawberries
- 1 tbsp poppy seeds
- 1/3 cup flour
- 1/2 cup sugar
- 1/4 cup butter, cubed
- Preheat oven to 350. Line muffin tin with cupcake liners and set aside.
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl whisk oil, milk, sour cream, almond extract, and egg together. Stir into dry ingredients until just combined. Add poppy seeds and diced strawberries.
- Fill muffin cups 3/4 full.
- Mix flour and sugar together in a small bowl. Cut in butter. I like to use my hands to mix it into a crumble.
- Sprinkle crumb mixture over the muffins. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- adapted from All Recipes Best Blueberry Muffins