Saturday, August 7, 2010
Strawberry Streusel Muffins
Strawberry Streusel Muffins
12 servings
2 1/4 cups 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 oil
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 oil
for streusel topping~
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
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. 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. Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Enjoy!
Linked to Gooseberry Patch Recipe Roundup Berry Season, Gooseberry Patch Recipe Roundup Summertime.
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter
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. 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. Bake at 425° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Enjoy!
Linked to Gooseberry Patch Recipe Roundup Berry Season, Gooseberry Patch Recipe Roundup Summertime.
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