Strawberry Sweetheart Streusel Muffins
March 22, 2013
Categories: Breakfast, Comfort Food, Fruit, Strawberry, North American, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Baby Shower, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Valentine's Day, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Muffins, Spring, Kosher Dairy more
"For a Romantic touch, bake these in heart shaped muffin tins."
- FOR STREUSEL
- FOR STRAWBERRY BUTTER
- Serving Size: 1 (94.3 g)
- Calories 332.2
- Total Fat - 17.6 g
- Saturated Fat - 9.4 g
- Cholesterol - 65.3 mg
- Sodium - 123.4 mg
- Total Carbohydrate - 41.6 g
- Dietary Fiber - 1.2 g
- Sugars - 27.7 g
- Protein - 3.5 g
- Calcium - 69 mg
- Iron - 0.5 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Preheat oven to 375°F.
Grease bottom and sides of 18 cup muffin tin/s.
Mix together ingredients for streusel and set aside.
Mix together for the muffins the flour, sugar, and baking powder.
Separately, mix together the milk, melted butter, beaten eggs and vanilla.
Gently mix the wet ingredients into the flour mixture.
Fold in lightly floured chopped strawberries.
Pour mixture into prepared muffin tins and top with streusel mixture.
Bake at 375F for 25-30 minutes until toothpick comes out clean.
Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick).
Finish cooling muffins on a wire rack.
To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins.
Tips & Variations
No special items needed.