Instructions

• Begin by making the crumb topping in a small bowl by mixing the melted butter, flour and sugar together until it becomes course crumbs...set aside
• Preheat the oven to 350 degrees. Line a 12 count muffin tin with paper liners or grease generously to prevent sticking.
• Whisk together the butter, eggs, sourdough starter, sour cream, and vanilla until smooth.
• Add the remaing dry ingredients and strawberries with your wet mixture. Be sure to not over mix the batter so the muffins will stay tender.
• Divide the batter evenly into 12 muffins and sprinkle the tops with the crumb topping. Make sure to press the crumble gently on the top of the batter.
• Bake for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove to a cooling rack
• These will be good covered at room temperature for 3 days or freezing them for up to 3 months works wonderfully.