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.
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.
- 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
- Preheat your oven to 200°C/390°F.
- Place all dry ingredients – flour, sugar, baking soda, baking powder and salt in a large bowl and mix thoroughly using a wire whisk.
- Chop the strawberries into small cubes and add them to the dry ingredients. Mix gently with a silicone spatula.
- 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.
- 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.
- Line a muffin pan with cupcake liners and spoon the mixture into the pan until ⅔ full.
- 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.
- Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 15 minutes and then transfer to a wire rack, to cool completely.
- Store in an airtight container, at room temperature for up to 2 days.
