Strawberry Streusel Muffins |
I love what the crumble does to these muffins. And because this is a hearty muffin, structure wise, you can add just about any berry you like!
- 1/2 cup unsalted butter
- 3/4 cups sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup milk
- 2 eggs
- 1 tsp baking powder
- 2 cups flour
- 2 cups berries of choice (if strawberries, chop up)
- Melt the butter and allow to cool to the side.
- Mix in the sugar with the cooled butter with the milk and vanilla and then mix in the eggs, one at a time, until well incorporated.
- Set aside.
- Sift together the baking powder, salt and baking powder.
- Toss the berries in the flour and remove to a separate bowl, shaking off excess flour as you go.
- Mix the wet with the dry all in one fell swoop and fold together just to mix, allowing some of the flour to still show.
- Add in the berries and fold just enough to mix.
- Scoop out to 2/3 of the muffin cups
- Bake at 375 for 20 - 25 minutes or until done in the middle.
CRUMBLE TOPPING directions
Before baking the muffins top with the below crumble:
- 1/4 cup melted butter, cooled
- 1/3 cup white sugar
- 1/3 cup light brown sugar
- 1 tsp cinnamon
- 1/2 cup flour
- Mix together with a fork until crumbly like wet sand with lumps
- Place on top of the uncooked muffins and bake as above.