How to make chef Carla Hall's peanut butter and strawberry muffins with crumble topping

If you're in need of a new baking recipe that's not banana bread, then you're in for a sweet treat!

Chef Carla Hall joined "Good Morning America" for Ultimate Muffin Week to share her twist on a classic flavor combo with her peanut butter and strawberry muffins.

Hall also shared some simple swaps and tips for the recipe.

If someone has a peanut allergy or prefers a different nut butter, Hall suggested trying almond or cashew butter or even tahini which is a sesame paste that has a similar consistency to natural peanut butter.

She also said it's a good idea to spray your muffin liners to ensure the batter releases easily, which will also make cleanup a breeze.

Check out her full recipe below.

Peanut butter and strawberry muffin with peanut crumble

Ingredients
For the crumble
1/2 cup rolled oats
1/2 cup all purpose flour
3 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 tablespoons creamy peanut butter
1 tablespoon unsalted butter, softened
For the muffins:
1 1/4 cup flour
3/4 cup rolled oats, finely ground in blender or food processor
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup peanut butter
1/4 cup vegetable oil
1 egg
1 1/4 cup milk
1 cup diced fresh strawberries
1/2 cup brown sugar

Directions

Preheat oven to 375º F. Line muffin tins with paper liners.

Prepare the crumble topping: In a medium bowl, stir together the oats, flour, brown sugar, cinnamon and salt. Cut in the peanut butter and butter until the mixture resembles coarse crumbs. Set aside.

Prepare the muffins: In a large bowl, combine the flour, ground oats, baking powder and salt. Whisk or stir with your hands to combine the ingredients.

In a 2-cup glass measuring cup, heat the peanut butter until soft. Whisk in the oil, egg and milk.

Make a well in the middle of the dry mixture. Pour the wet mixture into the well, and stir until just combined. There will be lumps, but don’t over mix the batter!

Add the strawberries and sugar. Stir gently to combine.

Using a 2 1/4-inch ice cream scoop or large spoon, spoon the batter into the muffin cups to fill the liners 2/3 full.

Sprinkle the crumble topping over the muffins. Bake for 20 - 25 minutes or until a toothpick inserted comes out clean and tops are nicely browned.

Enjoy!