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Strawberry Streusel Muffins

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.
  • Total Time
    Prep: 20 min. Bake: 20 min. + cooling
  • Makes
    about 1 dozen

Ingredients

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

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

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