Strawberry Streusel Muffins

They say the first step to a cure is to admit it if you have a problem. Well, I’ll admit it, I’m addicted to muffins, but I don’t see any reason to change. I love all kinds, and today I tried a new recipe that has just added fuel to the muffin fire. Today I baked Strawberry Streusel Muffins.

 This recipe uses fresh strawberries, and it has a crunchy streusel topping.

 

The recipe came from a little cookbook called Totally Muffins Cookbook. My friend Cathy gave me this cookbook because she knows how much I like to bake. It has some muffin recipes that just aren’t found in a typical cookbook.

Streusel Topping
1/2 stick (4 tablespoons) butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
pinch of salt
2/3 cup all purpose flour

To make the streusel, cream together the butter and brown sugar until smooth. Add cinnamon and salt; mix until blended. Add flour and mix with a pastry blender just until crumbly. This recipe made a great deal more streusel  than I needed for the 12 muffins.  If desired, it can be refrigerated up to a week and used on other muffins.

Strawberry Streusel Muffins
1 stick butter, softened
2/3 cup sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
1 3/4 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups firm, ripe strawberries, roughly chopped

Preheat oven to 375 degrees F. Spray a 12 cup muffin pan with nonstick cooking spray or use paper liners.

Cream together butter and sugar until light and smooth.. Add eggs, vanilla and milk. Lightly beat until smooth.
In another bowl, combine flour, baking powder and salt.

Add dry ingredients to liquid ingredients and stir just until the flour disappears. Gently stir in the strawberries.

Spoon batter into muffin cups.

Sprinkle tops with streusel.

Bake about 25 minutes or until a tester comes out clean. Remove muffins from pan and cool on a wire rack.

Just the right combination of strawberries and brown sugar topping make this the perfect muffin.