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Strawberry Streusel Muffins     Makes 1 dozen muffins

 

This is another one of our sumptuous offerings that elevates even the        

simplest breakfast or brunch table.   They are the perfect compliment to our    

Blueberry Corn Muffins and look great together in a basket.

About the Ingredients...

 

•  Flour-Use fresh unbleached all-purpose flour.

 

 

•  White sugar-

 

 

•  Brown sugar-I prefer using the dark brown sugar, but Use what you have.

 

 

•  Baking powder-Always check the date, fresh is best.

 

 

•  Cinnamon-Now there are so many different kinds, I prefer Madagascar but     

    use your favorite.

•  Egg-Always check the date on your carton.

•  Butter-I use unsalted butter 90% of the time; you can always add salt.

•  Milk-I like whole milk, but use what you have.

•  Strawberries-Measure, then chop.  Make sure they are fresh, firm, and ripe.

 

 

•  Lemon zest-1 small lemon usually gives 2 teaspoons of zest.

•  Pecans-Optional for this recipe, but finely chop if you use them.

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Strawberry Streusel Muffins           Makes 1 dozen muffins

Ingredients (batter)

•  6 Tbsp unsalted butter, melted

•  ½ cup sugar

•  ½ cup brown sugar, packed

 

•  1 egg, beaten

•  1 cup whole milk

 

•  1 tsp vanilla (how to here) or almond extract (Amaretto)

•  3 cups plain flour

 

•  1 Tbsp baking powder

 

 

•  1 tsp salt

 

 

•  ½ tsp cinnamon

•  ½ tsp nutmeg

•  1¾ cups fresh strawberries, chopped

•  1 tsp fresh grated lemon zest

Ingredients (streusel topping)

•  ½ cup pecans, chopped ¼-inch dice (optional)

•  ¼ cup brown sugar, packed

•  ¼ cup sugar

•  ¼ cup plain unbleached flour

•  ½ tsp cinnamon

 

 

•  1 tsp lemon zest

 

 

•  3 Tbsp unsalted butter, melted and cooled 

Preheat oven to 350°F.  You will need one 12-cup muffin pan, treated with

 

 

baking spray or our pan release.  You can also use paper liners but I would

 

 

treat those too for easy removal.

Instructions (batter)

1.   In a medium bowl, sift the flour, baking powder, salt, and cinnamon; set

 

 

     aside.  In a large bowl, whisk the butter and both sugars until well blended.

 

 

     Add the egg and vanilla; beat well.

2.  Add the wet ingredients to the flour mixture and stir until just combined.

     Fold in the strawberries and lemon zest.  Scoop and fill each muffin cup;

 

 

     even out batter if necessary. They should be quite full; sprinkle with streusel  

     

     mixture.  Bake in preheated oven for 35 to 45 minutes; tops should be

 

 

     golden.

Instructions (streusel topping)

 

1.   Combine all ingredients except butter in a small bowl.  Sprinkle in the butter

 

 

     and stir to combine.  Sprinkle evenly over top of each muffin.

2.  Bake until firm to the touch and golden brown, about 20 to 25 minutes.

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