Strawberry Buckle Muffins

I'm always on the lookout for good muffin recipes, and if it has a buckle topping - you can bet I'm going to try it! Fresh out of the oven, these strawberry muffins are incredible!

For the topping

1 cup all-purpose flour

1/3 cup rolled oats

1/4 cup sugar

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/8 tsp salt

6 Tablespoons unsalted butter, melted

(Note- I think this recipe makes more buckle topping than needed, so next time, I may halve the buckle ingredients.)

For the muffin batter

1  1/4 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, melted

2 eggs, beaten

1/2 cup sour cream

1 teaspoon vanilla extract

1 cup sliced strawberries

Preheat the oven to 350. Line a 12-cup muffin tin with paper liners.

For the buckle topping, in a medium bowl, mix together flour, oats, sugar, brown sugar, cinnamon, and salt. Add the melted butter and stir until it's a crumbly mixture. Put the buckle in the fridge while you work on the muffin batter.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add melted butter, and give it a quick stir. Add eggs, sour cream, and vanilla, and whisk until just incorporated. Fold in the strawberries.

Spoon the batter evenly into the muffin cups. Crumble the buckle over the tops of each one. Bake for 20-24 minutes, or until a toothpick comes out mostly clean.

Let the muffins cool before turning them out.