Strawberry Crunch Muffins

Topping:
1/2 c. brown sugar
1/4 c. all-purpose flour
1/2 c. chopped pecans
1/4 c. oatmeal
3 Tbsp. unsalted butter, melted

Muffins:
3/4 c. all-purpose flour
3/4 c. whole wheat flour
1/2 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 c. unsalted butter, melted
1/2 c. milk
1 c. sliced strawberries
1 tsp. lemon zest

Combine topping ingredients in one bowl and mix well. Set aside. Sift flours, sugar, baking powder, salt and cinnamon into mixing bowl. In separate bowl mix beaten egg, melted butter, vanilla and milk. Add wet ingredients to dry ingredients all at once and stir until just combined. Quickly stir in strawberries and lemon zest. Pour into greased or paper-lined 12-cup muffin pan, filling 2/3 full. Sprinkle topping evenly over muffins. Bake in preheated 350° oven 20-25 minutes or until toothpick inserted into center of muffin comes out clean.

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