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.
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
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.
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.