Strawberry Muffins with Streusel Topping

Strawberry Muffins with Streusel Topping-1

I find myself leaning towards easy, no fuss, baking projects lately. I don’t know if it’s some kind of belated spring fatigue, but I definitely crave moments of complete relaxation and soothing drinks. My energy and inspiration are on very low settings right now. But because I have a new life strategy, quoting that the only sweets I am allowed to consume, are the ones I personally make, it is vital to keep baking. Really vital, if you know what I mean. ;)

So, here is another strawberry recipe. I just can’t get enough. After a long, cold winter the first fresh fruits feel like a blessing. And it’s not any fruit, it’s the strawberry.

Strawberry Muffins with Streusel Topping-5

These strawberry muffins belong to the category “20 minutes or less” desserts. I added a streusel topping to go a step further then the basic version, and add extra texture. As always, strawberries contribute with a fragrance like no other, and the sour cream gives a moist and rich touch. And there you have it, Strawberry Muffins with Streusel Topping, just like that.

Strawberry Muffins with Streusel Topping-4

Strawberry Muffins with Streusel Topping
 
Prep time
Cook time
Total time
 
Serves: 12-14
Ingredients
  • 260 gr. (2 cups) all purpose flour
  • 150 gr. (3/4 cup) sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 200 gr. (7 oz.) strawberries, washed and hulled
  • 2 eggs
  • 220 gr. (1 cup) sour cream
  • 100 gr. (½ cup) vegetable oil
  • 1 teaspoon vanilla extract
  • For the streusel topping
  • 70 gr. (1/3 cup) brown sugar
  • 20 gr. (2 tablespoons) all purpose flour
  • 15 gr. (1 tablespoon) butter, at room temperature
Instructions
  1. Preheat your oven to 200°C/390°F.
  2. Place all dry ingredients – flour, sugar, baking soda, baking powder and salt in a large bowl and mix thoroughly using a wire whisk.
  3. Chop the strawberries into small cubes and add them to the dry ingredients. Mix gently with a silicone spatula.
  4. In a separate bowl gently whisk the eggs for a minute with a wire whisk. Add the sour cream, oil and vanilla extract and whisk well to incorporate.
  5. Add the egg mixture to the dry ingredients and mix with a spatula until just combined. Don’t over mix, stop folding when all flour is incorporated and there are no dry sections.
  6. Line a muffin pan with cupcake liners and spoon the mixture into the pan until ⅔ full.
  7. For the streusel topping, mix the sugar, flour and butter in a bowl, using the tips of your fingers, until the mixture resembles coarse crumbs. Sprinkle each muffin generously with the topping.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 15 minutes and then transfer to a wire rack, to cool completely.
  10. Store in an airtight container, at room temperature for up to 2 days.

Strawberry Muffins with Streusel Topping-7

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