Strawberry Streusel Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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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. Ingredients:
2-1/4 cups king arthur unbleached 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 canola oil |
streusel topping: |
1/4 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
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.
2. 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.
3. 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.
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