Strawberry Streusel Muffins

★★★★★ 1 Review
amyalusa avatar
By Amy Alusa
from Chico, CA

I got this recipe on Pinterest and have included the link below. They are yummy, so I wanted to share them with you.

serves 12-18 depending on size of muffins you make
prep time 20 Min
cook time 20 Min
method Bake

Ingredients

  • TOPPING:
  • 1 1/2 c
    all=purpose flour
  • 1/4 c
    light brown sugar, packed
  • 1/2 tsp
    ground cinnamon
  • 1 pinch
    salt
  • 4 Tbsp
    cold unsalted butter, cut into 1/2 inch pieces
  • MUFFINS:
  • 3 c
    all-purpose flour
  • 1 c
    light brown sugar, packed
  • 3 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1 c
    buttermilk *
  • 1
    egg
  • 1/2 c
    canola oil (or vegetable oil)
  • 2 tsp
    pure vanilla extract
  • 2 c
    fresh, washed, dried off, hulled and diced (about 1/2 inch pieces)
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How To Make

  • 1
    Preheat the oven to 400F degrees. Prepare 12 standard-sized muffin cups – either grease the tins or use paper liners, and grease the liners (I use butter flavored vegetable spray.
  • 2
    For the topping: In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Using your pastry blender, or a couple of butter knives, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be about the size of small peas). Set this bowl aside.
  • 3
    In a larger bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of this mixture and set aside
  • 4
    In another small bowl, whisk together the buttermilk, egg, oil and vanilla.
  • 5
    Stir the wet ingredients (not the topping ingredients!) into the dry ingredients just until combined~do not over mix! Batter will be thick. Fold in your 2 cups of strawberries.
  • 6
    Divide the batter between the muffin cups, filling a little over 3/4 full. Sprinkle topping over the top – it works out to about 1 1/2 tablespoons per muffin.
  • 7
    Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • 8
    Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.
  • 9
    *NOTE: To make a buttermilk substitute, you can mix just under a cup of regular whole milk or evaporated milk with 1 tablespoon vinegar. Mix and let sit for about 10 minutes.

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