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Strawberry Streusel Muffins

By: Mina Dyck

"Muffins have always been a favorite breakfast food for my family. My children have now 'left the nest', but I still find myself mixing a batch of these muffins using strawberries from my garden."

Rate/Review | Read Reviews (40)

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 1/4 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups chopped fresh strawberries
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
STREUSEL TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine

Directions

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 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.