Strawberry Crunch Muffins

(WTNH) - Strawberry Crunch Muffins
TOPPING:
½ cup brown sugar
¼ cup all-purpose flour
½ cup chopped pecans
¼ cup oatmeal
3 tablespoons unsalted butter, melted

MUFFINS:
¾ cup all-purpose flour
¾ cup whole wheat flour
½ cup sugar
2 teaspoons baking powder
¼ teaspoon salt teaspoon
1 teaspoon cinnamon
1 egg, lightly beaten
½ cup (1 stick) unsalted butter, melted
1 teaspoon vanilla extract
½ cup milk
1 cup sliced strawberries
1 teaspoon lemon zest

For topping: Combine all of the topping ingredients in one bowl and mix well. Set aside.

For muffins: Preheat the oven to 350°F. Grease a standard 12-cup muffin pan or line with paper baking cups. Sift the flours, sugar, baking powder, salt, and cinnamon into a mixing bowl. In a separate bowl, mix the beaten egg, melted butter, vanilla and milk. Add the wet ingredients to the dry all at once and stir until just combined. Quickly stir in the strawberries and lemon zest. Pour into the prepared muffin cups, filling them two-thirds full. Sprinkle the topping evenly over the muffins. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.

Recipe: The Old Farmer's Almanac Garden Fresh Cookbook