So, a while ago I won a wonderful cookbook from the delightful Tartlette. I was so excited to recieve the Sweet Melissa Baking Book! It is an awesome baking cookbook, and I want to make every recipe in this book. Melissa Murphy has an amazing Patisserie in Brooklyn, New York and I want to go there so badly. I’m sure everything is delicious, and one day I will make it there, for sure! So far I have made her Sweet Muffins, I chose to use fresh strawberries, and I’ve made her amazing Cinnamon Buns. Yum!!! I seriously devoured every bite and I can’t wait to make them again. For these muffins, I decided to add a pecan crumble topping to top them because I love that sweet crunch on my muffins. They were sooooo good, just like eating a gourmet muffin.

You will love them too. What I love about her recipes is that she gives you many different options of making them your own. Different fruits or different versions and I love that, because I can mix and match and make it according to my tastes. I hope you give these a try, because they are sooo worth it. These definitely are not low in fat, she uses cream and all the good stuff, but it’s worth every calorie!

Strawberry Muffins with Pecan Crumble Topping
adapted from the Sweet Melissa Baking Book

2 3/4 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted
1/3 cup light brown sugar
2 large eggs, at room temperature
1/4 cup heavy cream, at room temperature
1/2 cup whole milk, at room temperature ( I used 2% milk)
zest of 1 lemon
1 cup fresh fruit, cut into 1/4-1/2 inch pieces ( I used strawberries)
1 tablespoon sugar for sprinkling ( I used a pecan crumble–recipe to follow)

Pecan crumble
1/4 cup pecans, chopped
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoons cinnamon
1/2 teaspoon grated lemon peal
1 tablespoon melted butter

Mix all ingredients until well combined.

Preheat oven to 350 degrees. Line a 12- cup muffin tin with muffin papers (or butter and flour the cups, or spray with nonstick cooking spray.)
1. In a large bowl, whisk together the flour, baking powder, granulated sugar, and salt. Set aside.
2. In a medium bowl, whisk together the melted butter, brown sugar, and eggs until smooth – no lumps. Whisk in the heavy cream and milk until combined.
3. Add the zest to the flour mixture and with you hands, gently rub the mixture together, releasing the oils and breaking up the bits. Add the fresh fruit and gently toss with you fingers to combine. Make a well in the center of the bowl. Pour the butter mixture into the center of the well and, using a rubber spatula, gently pull the flour mixture into the center of the well until just combined.
4. Divide the batter evenly among the prepared muffin cups, filling each cup until full. Sprinkle pecan crumble (if using) evenly among muffin tops and gently press. Bake for 30-35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Remove to a wire rack and sprinkle with sugar (if not using pecan crumble.) Let cool to warm.

The muffins are best eaten the day they are made, but they can be tightly wrapped in plastic wrap and kept at room temperature for 2 days. For longer storage, wrap in plastic wrap and refrigerate for up to 5 days, or freeze well wrapped in plastic wrap and then aluminum foil for up to 3 weeks. Defrost still wrapped at room temperature.

I have been needing to use up some of my fresh blueberries and lemons that I bought a while ago, and I came across this recipe from an old church recipe book. It sounded so good, I couldn’t resist! It not only has blueberries, but cinnamon and fresh lemon zest. Top that with a yummy struesel topping and a fresh lemon glaze, and what you’ve got is one amazing muffin!

Hot fresh out of the oven, these muffins are irresistable! You have to try them for yourself! I used my jumbo muffin tins for these yummy treats, but you could also use just a regular muffin pan as well. As for me, the bigger the better!

Blueberry Lemon Muffins

1 1/2 cups flour
1/4 cup sugar
1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 egg, beaten
1/2 cup butter, melted
1/2 cup milk
1 tsp lemon zest
1 cup fresh or frozen blueberries
1 recipe Struesel Topping (see below)
1 recipe Lemon glaze (see below)

In a large bowl, combine flour, sugar, brown sugar, baking powder, salt,and cinnamon. Stir until well blended. Make a well in center of mixture. Place egg, butter, and milk in center and stir just until blended. Carefully stir in lemon zest and blueberries. Fill 6 jumbo muffin cups or 12 regular muffin cups. Sprinkle with Struesel topping. Bake at 350 degrees for about 20 minutes. Remove from oven and drizzle with Lemon glaze.

Struesel Topping

1/2 cup pecans, chopped
1/2 cup brown sugar
1/4 cup flour
1 tsp cinnamon
1 tsp lemon zest
2 Tbl melted butter

In a bowl, combine above ingredients and sprinkle over muffins.

Lemon Glaze

1/2 cup powdered sugar
1 Tbl fresh lemon juice

In a bowl, mix powdered sugar and lemon juice together. Drizzle over muffins after baking.