I’ve been getting into lots of sweet Valentine’s treats lately, it started with the chocolate almond copy-cat Moose Munch and my simple candied pecans, then of course last week’s guilty pleasure, the no-bake Strawberry Rum Crumble! Actually it was last week’s recipe that inspired me to create today’s delectable mini muffins! I had a bit of strawberry pie filling & crumble left, so I turned it into better-for-you Strawberry Pecan Crumb Cakes! Think coffee/crumb cake with luscious hints of strawberry…and of course with their sweet pink color, these mini crumb cakes make for a perfect Valentines Day breakfast treat 😉
Strawberry Pecan Mini Crumb Cakes
Makes about 20 mini muffins, approx. 45 calories each
INGREDIENTS
- 1 cup flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tbsp. brown sugar
- 3/4 cup nonfat milk + 1 tbsp. apple cider vinegar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup strawberry pie filling ( I used Lucky Leaf)
- pecan crumb topping (crumb recipe here)
- powdered sugar for garnish (optional)
METHOD
Preheat oven to 400 degrees.
Mix dry ingredients (flour, baking powder, baking soda) together in a medium bowl. Wisk in brown sugar, milk, egg, and vanilla. Stir in strawberry pie filling.
Line a mini muffin tin with cupcake liners. Pour batter into liners.
Sprinkle pecan crumble over the batter. Bake for 15 minutes, until tops are golden brown.
Garnish your mini cakes with a touch of powdered sugar if you wish =)
Enjoy your sweet & skinny strawberry crumb cakes! 
xo