Tuesday, February 17, 2015

Strawberry Streusel Muffins

I love this time of year! Especially here in Southern Utah, it's perfect temperatures and cool breezes make being out side amazing!  This past weekend we went to the park twice, played pickleball, went hiking, played in out backyard more times than I can count, and started getting our yard prepared for spring/planting season!!  But with this weather comes my cravings for crisp salads and BBQ on the grill and Strawberries!  Lots and lots of strawberries!  We had a few left over from our valentines dinner where we dipped them in chocolate, so for the holiday yesterday (presidents day) I made these yummy morsels for breakfast!

Strawberry Streusel Muffins

1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil ( I used coconut but you can use vegetable or canola)
1 cup chopped fresh strawberries

Grease your muffin pan and preheat your oven to 400* F. In a mixing bowl combine the flour, sugar, baking powder, and salt.  Make a well in the middle of it.  In another bowl combine the egg, milk, and cooking oil... then add it to the well in the middle of the dry ingredients and stir till moistened.  Fold in the strawberry pieces and a spoonful at a time drop into the muffin cups. (should make 1 dozen)

Then to make the streusel topping:
Mix together 5 T. flour
5 T. brown sugar
1/2 tsp. cinnamon

then, cut in 3 T. cold butter with a fork or pastry cutter until it becomes course crumbs.

Spoon on top of each muffin.

Bake in the oven for 18-20 minutes.  Enjoy!
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