Author Notes
These strawberry streusel muffins are moist and tender. They are even more delicious with the buttery and crunchy streusel topping. And they look so beautiful with a little red from the strawberries and golden from the top. —Oh Sweet Day!
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Ingredients
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MUFFIN
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2 cups
all purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
salt
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2
large eggs, room temp
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1 cup
granulated sugar
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1 cup
sour cream, room temp
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1/2 cup
canola oil
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1 teaspoon
vanilla extract
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2 cups
chopped strawberries, frozen or fresh
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TOPPING
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1/3 cup
granulated sugar
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1/2 cup
all purpose flour
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1/4 cup
unsalted butter, melted
Directions
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Preheat oven to 375F. Grease muffin tin or line with muffin liners.
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To prepare the topping, combine all the streusel ingredients until crumbly. Set aside.
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In a large bowl, stir together flour, baking powder and salt.
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In another bowl, whisk together eggs and sugar until combined. Whisk in sour cream, oil and vanilla.
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Pour the wet mixture into the flour mixture. Mix with a spatula until moistened.
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Gently fold in 1 1/2 cups strawberries.
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Fill each muffin cup 2/3 full with the batter.
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Cover the batter with the remaining berries. Sprinkle a tablespoon of the streusel on top of each muffin.
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Bake until risen and browned, about 20 minutes. Let cool for 10 minutes in the pan.
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