Strawberry Streusel Muffins

Wednesday, April 15, 2009

I had some left over strawberries and was trying to figure out what I wanted to do with them. I came across this recipe and thought they would be perfect for breakfast. I love the sweet streusel topping and the muffins were really moist. We gobbled them all up!



Strawberry Streusel Muffins

Ingredients:
Muffins
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped and tossed lightly in
2 tablespoons flour

Streusel
1/4 cup chopped toasted pecans
1/4 cup brown sugar, packed
1/4 cup all-purpose flour
2 tablespoons butter, melted

Strawberry Butter
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 cup chopped fresh strawberries
1/4 cup finely chopped toasted pecans

Directions:
Preheat oven to 375°F.
Grease bottom and sides of 18 cup muffin tin/s.
Mix together ingredients for streusel and set aside.
Mix together for the muffins the flour, sugar, and baking powder.
Separately, mix together the milk, melted butter, beaten eggs and vanilla.
Gently mix the wet ingredients into the flour mixture.
Fold in lightly floured chopped strawberries.
Pour mixture into prepared muffin tins and top with streusel mixture.
Bake at 375F for 25-30 minutes until toothpick comes out clean.
Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick).
Finish cooling muffins on a wire rack.
To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins.

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