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Strawberry Streusel Muffins Recipe

Muffins have always been a favorite breakfast food for my family. My children have now "left the nest", but I still find myself mixing a batch of these muffins using strawberries from my garden.

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Strawberry Streusel Muffins Recipe

Prep: 20 min. Bake: 20 min. + cooling

Yield: 12 Servings

20 20 40

Ingredients

2-1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups coarsely chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup canola oil
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine flour, sugar, baking powder and salt. Gently fold in strawberries. Combine eggs, milk, sour cream and oil; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffins cups about two-thirds full. For topping, combine flour, brown sugar and cinnamon; mix well. Cut in butter until crumbly. Sprinkle about 2-1/2 teaspoons over each muffin.
Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 1 dozen.

Nutritional Facts 1 serving (1 each) equals 249 calories, 11 g fat (4 g saturated fat), 49 mg cholesterol, 192 mg sodium, 32 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Strawberry Streusel Muffins in Cookin' Up Country Breakfasts Cookbook , p73

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Strawberry Streusel Muffins

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Reviewed on Feb. 18, 2013 by Nyati

I agree with the other review of adding strawberry extract to the batter next time. The strawberry flavor is concentrated where the strawberries are and they don't lend themselves as much to their flavor bleeding into the rest of the muffin like fake strawberry pieces do. Might also make this using other fruits, using this recipe as a base and just changing out the fruit/extracts.