Strawberry Surprise Muffins

• For the filling:
• 2 1/2 cups strawberries, hulled and sliced
• 3 T sugar
• 2 T water
• 1/4 tsp lemon zest
• For the crumble:
• 2 T unsalted butter, melted
• 4 T all-purpose flour
• 3 T brown sugar
• 4 T rolled oats
• 1 tsp. lemon zest
• For the muffins:
• 3 cups self rising flour
• 3/4 cup packed brown sugar
• pinch of salt
• 1 tsp baking powder
• 1/2 cup unsalted butter, melted
• 1 1/4 cups milk
• 1 egg

1. Preheat oven to 400. Grease 12 cup muffin tin. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give off some of their juices. Set aside.
2. Combine crumble ingredients and set aside.
3. Combine dry ingredients in a large bowl. In a medium bowl beat the egg then add milk and butter and combine. Add the egg mixture to the dry ingredients and stir until just combined. Using about half the batter, spoon into muffin cups. (Each cup should be about half full.) Spoon in some filling. Add the remaining batter. The cups will be very full. Top with crumble. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. Loosen with a sharp knife and lift carefully from the tin as the tops tend to tear off. Serve warm.

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Taken from www.epicurious.com/recipes/member/views/strawberry-surprise-muffins-50096591 (may not work)