Strawberry Streusel Muffins

What to do with loads of strawberries and a lazy Saturday afternoon? Well you make Strawberry Streusel Muffins of course! When the weather is warm, I don't want to bake something extravagant, I go for easy & simplicity. I never really had a strawberry muffin before, I think blueberry muffins are most common, but I would take these Strawberry Streusel Muffins over a blueberry muffin ANY day! Rating: 4 out of 5.


Strawberry Streusel Muffins recipe: adapted from Recipezaar.com & Martha Stewart's 'Baking Handbook'

Ingredients:
- 1/3 cup sugar
- ¼ cup butter, softened
- 1 egg
- 2 1/3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries or frozen strawberries, chopped

Streusel:
- ¼ cup all-purpose flour
- 1 tablespoon light brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, room temperature
- Dash of salt

Instructions:
- Preheat the oven to 375°F.
- Cream the butter and sugar together in a bowl. Add egg, mix well.
- In a separate bowl, combine flour, baking powder and salt. Add to creamed mixture, together with milk. Stir in vanilla, followed by strawberries.
- Fill 12 paper-lined muffin cups with batter.
- Streusel: combine the flour, sugar, cinnamon and salt. Cut in the butter, using a pastry blender, until large, moist clumps form. Sprinkle a teaspoon over muffin batter before they go in the oven.
- Bake for 25-30 minutes or until browned.


My chopped strawberries diving in the muffin batter.

Pre-oven, no streusel added yet.

Post-oven with the wonderful streusel topping.

I love how the muffins look like bloodshot eyes. I never thought I would find the sight of bloodshot eyes attractive.

Though I ate them for lunch, they are perfect breakfast muffins as well.

Nom, nom!