Strawberry Streusel Muffins Recipe

4 4 5
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Strawberry Streusel Muffins Recipe

Read Reviews
4 4 5
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + cooling

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 vegetable oil
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine

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.
Originally published as Strawberry Streusel Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p73

Nutritional Facts

1 each: 249 calories, 11g fat (4g saturated fat), 49mg cholesterol, 192mg sodium, 32g carbohydrate (12g sugars, 1g fiber), 5g protein.

  • 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 vegetable oil
  • STREUSEL TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter or margarine
  1. 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.
Originally published as Strawberry Streusel Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p73

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Reviews forStrawberry Streusel Muffins

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WendyB65 User ID: 8827075 246708
Reviewed Apr. 7, 2016

"loved the ease in preparation. I used plain greek breakfast yoghurt as I didn't have sour cream and still worked out beautifully. Added a few extra strawberries, probably an extra 1/2 cup and tasted good. Will definitely cook these again"

MY REVIEW
tp90jws User ID: 1035784 20171
Reviewed Jun. 16, 2014

"Also followed directions exactly, would not make again, pretty tasteless."

MY REVIEW
Nyati User ID: 7130799 13962
Reviewed Feb. 18, 2013

"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."

MY REVIEW
needsomezzzs User ID: 4392298 43068
Reviewed Mar. 22, 2011

"followed directions exactly, next time probably add some strawberry extractl."

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