1 ½cupsfresh strawberriesrinsed, hulled and sliced
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with paper liners, spray liners with cooking spray, and set aside.
In a medium bowl, combine sugar, flour, cinnamon and melted butter. Mix with a fork until a crumbly texture forms. Set aside.
In a large bowl, sift together flour and baking powder. Add cinnamon, nutmeg, and sugar and whisk to combine. Set aside.
In another medium bowl, add egg, egg yolks, vanilla and buttermilk and whisk to combine all ingredients. Add melted butter and whisk to combine.
Make a well in the center of flour mixture and pour liquid ingredients into well. Fold batter with a rubber spatula until all ingredients are just combined.
Fill each muffin cup almost all the full (a little over ¾) with muffin batter and then generously top each muffin with crumble topping. You may need to break up the crumble topping in between your fingers. These will be big muffins! I use a cookie scoop to fill muffin cups.
Bake muffins at 400 degrees for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Allow muffins to cool in the pan for 10 minutes then remove them from the pan and transfer to a wire rack to cool completely.
Serve muffins warm or room temperature. Enjoy!
Depending on the size of your muffin tin, you may end up with more than 12 muffins. I had just enough batter for 12 large muffins.