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Strawberry Balsamic Crisp Muffins

August 2, 2012

Muffins are great. Strawberry Crisp is amazing. Balsamic Vinegar is full of flavor.

Strawberry Balsamic Crisp Muffins are a whole new world.

I combined my favorite crisp recipe and a Joy the Baker muffin recipe to make delicious little goods that can fit in the palm of your hand! YUM.

You can serve them with some sun tea. It is a great beverage option.

Layered muffin batter, strawberry balsamic mix, and oatmeal-y crisp tops these babies.

They go in looking delicious, and come out looking fantastic and scrumptious!

Please make these. They make days so much better.

Strawberry Balsamic Crisp Muffins

for the Muffins:

from Joy the Baker

makes 12 muffins

*Note: I did not use brown butter,  but added in 7 tbsp of melted butter. I omitted the blueberries.

for the Strawberries and Crisp:

adapted from Strawberry Crisp

Strawberry Balsamic Mix:

2 cups thinly chopped strawberries

1/4 cup sugar

1/2 tbsp balsamic vinegar

Add all ingredients together in a small bowl. Whisk and let sit.

Crisp

1/3 cup flour

1/3 cup brown sugar

1/3 cup oatmeal

3 tbsp unsalted butter, cold and cubed

Combine dry ingredients together in a small bowl.

Cut in cold butter cubes until they are large sized clumps.

Assembling the Muffins:

Line a muffin pan with 12 liners and grease.

Fill liners half way with muffin batter, following with some strawberries and finally the crumble. Repeat with all liners.

Bake at 375 degrees F for 15-20 minutes.

These are so good.

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