Best 6 Streusel Strawberry Muffins Recipes

STRAWBERRY STREUSEL MUFFINS

Steps:

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

STREUSEL STRAWBERRY MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, cream of tartar, baking soda and salt. In another bowl, combine eggs, yogurt and sour cream; stir into dry ingredients just until moistened. Fold in strawberries. Fill greased or paper-lined muffin cups two-thirds full. , For topping, combine the brown sugar, flour and cinnamon in a bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Cream butter and sugar together in a bowl.
• Add egg, mix well.
• In a separate bowl, combine flour, baking powder and salt.
• Add to creamed mixture, together with milk.
• Stir in vanilla, followed by strawberries.
• Fill 12 paper-lined muffin cups with batter.
• In a small bowl, mix together sugar, flour and cinnamon, then cut in butter until mixture is crumbly.
• Sprinkle over muffins.
• Bake at 375 F for 25-30 minutes or until browned.

STRAWBERRY STREUSEL MUFFINS

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners.
• Prepare the topping. In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and pinch salt. Using a pastry blender, a couple of butter knives, or your clean hands, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be the size of small peas).
• In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
• In a medium bowl, whisk together the buttermilk, egg, oil and vanilla.
• Stir the wet ingredients into the dry ingredients just until combined. Batter will be thick.
• Fold in the strawberries.
• Divide the batter between the muffin cups. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
• Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
• Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.

STRAWBERRY SWEETHEART STREUSEL MUFFINS

Steps:

• 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.

STRAWBERRY STREUSEL MUFFINS

Steps:

• 1. Preheat the oven to 400F degrees. Prepare 12 standard-sized muffin cups - either grease the tins or use paper liners, and grease the liners (I use butter flavored vegetable spray.
• 2. For the topping: In a small bowl, stir together the 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, and a pinch of salt. Using your pastry blender, or a couple of butter knives, cut the butter into the mixture until the topping is the texture of coarse crumbs (butter should be about the size of small peas). Set this bowl aside.
• 3. In a larger bowl, combine the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of this mixture and set aside
• 4. In another small bowl, whisk together the buttermilk, egg, oil and vanilla.
• 5. Stir the wet ingredients (not the topping ingredients!) into the dry ingredients just until combined~do not over mix! Batter will be thick. Fold in your 2 cups of strawberries.
• 6. Divide the batter between the muffin cups, filling a little over 3/4 full. Sprinkle topping over the top - it works out to about 1 1/2 tablespoons per muffin.
• 7. Bake for about 20 minutes until the topping turns golden brown and a toothpick inserted into the center of a muffin comes out clean.
• 8. Let cool for about five minutes, then remove muffins from the tins and place on a wire rack until cool enough to eat.
• 9. *NOTE: To make a buttermilk substitute, you can mix just under a cup of regular whole milk or evaporated milk with 1 tablespoon vinegar. Mix and let sit for about 10 minutes.